Go Back
When it comes to appetizers that impress, few dishes can compete with Golden Coconut Shrimp paired with a zesty Chili Honey Dip. This recipe is a harmonious blend of crispy textures and enticing flavors, making it a perfect choice for gatherings, parties, or even a cozy night in. As the shrimp fry to golden perfection, they develop a delightful crunch that contrasts beautifully with the sweet and spicy dip—a combination that tantalizes the taste buds and leaves guests reaching for more.

Golden Coconut Shrimp with Chili Honey Dip

Discover the joy of making Golden Coconut Shrimp with a zesty Chili Honey Dip! This easy and delicious appetizer combines crispy textures with a sweet and spicy flavor that’s perfect for any occasion, from casual gatherings to fancy dinner parties. With simple steps for preparation, even novice cooks can create restaurant-quality results. Impress your guests or indulge in a delightful snack that will keep everyone coming back for more. Check out this standout recipe that’s sure to elevate your culinary game!
Print Recipe Pin Recipe

Ingredients
  

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (sweetened or unsweetened based on preference)

1 cup panko breadcrumbs

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional, for heat)

Vegetable oil (for frying)

For the Chili Honey Dip:

½ cup honey

2 tablespoons sriracha sauce (adjust to taste)

1 tablespoon lime juice

1 teaspoon soy sauce

1 teaspoon sesame oil

Pinch of salt (to taste)

--

Instructions
 

Prepare the Shrimp:

    - Rinse the shrimp under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve optimal crispiness when fried.

      Set Up the Breading Station:

        - In one shallow dish, combine the flour with paprika, garlic powder, salt, black pepper, and cayenne pepper. Mix well.

          - In a second dish, place the beaten eggs.

            - In a third dish, mix the shredded coconut and panko breadcrumbs together until well combined.

              Bread the Shrimp:

                - Take each shrimp and coat it in the seasoned flour, shaking off the excess.

                  - Next, dip the floured shrimp into the beaten eggs, ensuring it is evenly coated.

                    - Finally, press the shrimp into the coconut-panko mixture, ensuring they are fully covered. Place the breaded shrimp on a plate and repeat with remaining shrimp.

                      Heat the Oil:

                        - In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil; if it sizzles and turns golden brown, the oil is hot enough.

                          Fry the Shrimp:

                            - Working in batches, carefully place the breaded shrimp in the hot oil. Do not overcrowd the pan.

                              - Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.

                                Make the Chili Honey Dip:

                                  - In a small bowl, whisk together the honey, sriracha, lime juice, soy sauce, sesame oil, and a pinch of salt. Adjust the spiciness by adding more sriracha if desired.

                                    Serve:

                                      - Arrange the golden coconut shrimp on a platter and serve with the chili honey dip on the side. Enjoy your delightful, crispy shrimp!

                                        ---

                                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4