Add another delicious appetizer to your recipe box with this coconut shrimp with spicy honey mustard sauce. With a simple coconut breading and a spicy honey mustard dipping sauce – it’s the perfect party appetizer!
Coconut Shrimp with Spicy Honey Mustard Sauce
The breading on this coconut shrimp is PERFECT, with the right amount of crunch and the right amount of coconut. Then add in the spicy honey mustard sauce, and you’ve got yourself one killer combination. I’ve also included directions below for cooking in your air fryer, too.
Ingredients needed
- 12 oz. precooked large shrimp (about 30-40 shrimp, thawed if frozen)
- 1 cup flour
- 3 eggs
- 1 cup shredded coconut
- 1 cup bread crumbs
- 1/2 cup cooking oil
- 1/3 cup raw honey
- 1/3 cup dijon mustard
- 1 Tbsp. red pepper flakes
How to make coconut shrimp with spicy honey mustard sauce
- In 3 separate small bowls, add the flour to one bowl, the eggs to the 2nd bowl, and the coconut and bread crumbs to the 3rd bowl.
- Using a fork, whisk the eggs until blended. Using your hands, blend the coconut and bread crumbs as well.
- In a large frying pan, heat the oil over medium heat. Depending on your pan size, you may have to add more oil. You want enough oil to cover the entire pan and be about 1/8-1/4 of an inch deep.
- Once the oil is hot, begin dipping your shrimp.
- First, dip the shrimp into the flour, coating well. Then dip into the egg, then finally thoroughly coat in the coconut and bread crumbs — place shrimp into heated coconut oil.
- Continue the process until your pan is full, but do not crowd the shrimp.
- Fry the shrimp for about 2 minutes, then flip and continue flipping back and forth until you have a nice golden brown breading.
- Once finished, remove the shrimp and place onto a paper towel-lined plate while you finish the remaining shrimp.
- Continue the process until all shrimp are cooked.
- Combine sauce ingredients into a small saucepan and heat on medium-low until warm. Serve on the side with the shrimp.
Recipe FAQs and Variations
Is coconut shrimp healthy?
Here at Wanderlust and Wellness, we believe in intuitive eating and not labeling foods as good vs. bad, of course excluding any food sensitivities or allergies. With that being said, we encourage you to review the nutritional label of the recipe to answer any specific questions.
Is coconut shrimp gluten-free?
To make a gluten-free version of this recipe, use gluten-free bread crumbs and replace the flour with arrowroot starch or tapioca flour.
Can you make coconut shrimp in the air fryer?
Yes! If you’d prefer to make this coconut shrimp in the air fryer, check out my air fryer coconut shrimp recipe.
Helpful kitchen tools for this recipe:
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Enjoy these other coconut recipes!
- Coconut Shrimp with Key Lime Aioli – another coconut shrimp favorite with a key lime aioli sauce
- Coconut Crusted Mahi Mahi with Creamy Lemon Sauce –
an easy sheet pan dinner - Coconut Pineapple Matcha Smoothie – a delicious smoothie full of nutritional benefits
Coconut Shrimp with Spicy Honey Mustard Sauce Recipe:
Coconut Shrimp with Spicy Honey Mustard Sauce
This coconut shrimp with a spicy honey mustard sauce is a deliciously easy party appetizer!
Ingredients
- 12 oz. precooked large shrimp (about 30-40 shrimp, thawed if frozen)
- 1 cup flour
- 3 eggs
- 1 cup shredded coconut
- 1 cup bread crumbs
- 1/2 cup cooking oil
- 1/3 cup raw honey
- 1/3 cup dijon mustard
- 1 Tbsp. red pepper flakes
Instructions
- In 3 separate small bowls, add the flour to one bowl, the eggs to the 2nd bowl, and the coconut and bread crumbs to the 3rd bowl.
- Using a fork, whisk the eggs until blended. Using your hands, blend the coconut and bread crumbs as well.
- In a large frying pan, heat the oil over medium heat. Depending on your pan size, you may have to add more oil. You want enough oil to cover the entire pan and be about 1/8-1/4 of an inch deep.
- Once the oil is hot, begin dipping your shrimp.
- First, dip the shrimp into the flour, coating well. Then dip into the egg, then finally thoroughly coat in the coconut and bread crumbs — place shrimp into heated coconut oil.
- Continue the process until your pan is full, but do not crowd the shrimp.
- Fry the shrimp for about 2 minutes, then flip and continue flipping back and forth until you have a nice golden brown breading.
- Once finished, remove the shrimp and place onto a paper towel-lined plate while you finish the remaining shrimp.
- Continue the process until all shrimp are cooked.
- Combine sauce ingredients into a small saucepan and heat on medium-low until warm. Serve on the side with the shrimp.
Notes
- If you prefer not to pan-fry, you can cook these in an air fryer.
- For a gluten-free version, use gluten-free bread crumbs and replace the flour with arrowroot starch or tapioca flour
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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