This coconut shrimp recipe is sweet, salty, crunchy, and surprisingly easy to make at home. It's one of those recipes that feels a little special for summer without being complicated. You can bake it or cook it in the air fryer, but for the crispiest, most golden coconut shrimp, I always fry it in avocado oil.
I love making coconut shrimp it is even delicious cold the next day out of the fridge! Simple, crunchy, fresh and summery.
The Best Sauce for Coconut Shrimp
I finish this coconut shrimp with a drizzle of homemade hot honey made with just honey and sriracha. It adds a perfect balance of sweet & heat, creating a light glaze that clings to the coconut coating.
While sweet chili sauce is the classic pairing for coconut shrimp, this homemade hot honey has a similar sweet-and-spicy flavor but with simple pantry ingredients. I like to drizzle it over the shrimp or serve it on the side for dipping. Finish everything with a fresh pineapple salsa for a fresh and juicy contrast and more sweet heat flavor.
A Quick Look At The Recipe
- Recipe Name: Coconut Shrimp with Hot Honey & Pineapple Salsa
- Ready In: about 35 minutes from start to finish.
- Makes: Serves 3 people
- Cooking Method: Pan-fried for the most golden & crispy results, but can be air fried & baked!
- Pro Tip: Make the pineapple salsa first so the flavors have a few minutes to meld while you cook the shrimp.
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Why You’ll Love This Coconut Shrimp Recipe
If you're looking for a coconut shrimp recipe that's crispy, flavorful, and easy to make at home, here's why you'll love this one:
- Golden and extra crispy. Panko breadcrumbs and shredded coconut create a light, crunchy coating that fries up beautifully in avocado oil.
- Homemade hot honey. Instead of bottled sauce, this recipe is has a hot honey drizzle for the perfect balance of sweet and heat. You probably already have what you need (you won't have a jar of sauce taking up space in the fridge).
- Fresh pineapple salsa. The juicy pineapple adds brightness and a tropical flavor that pairs perfectly with the crispy shrimp.
- Easy enough for any night of the week. The breading process is simple, and the shrimp cook in just a few minutes. Make it for weeknight dinner or a dinner party! It's fun & special.
- Multiple cooking options. Fry them for the crispiest results, or use the oven or air fryer if you prefer.
Jump to:
- The Best Sauce for Coconut Shrimp
- A Quick Look At The Recipe
- Why You’ll Love This Coconut Shrimp Recipe
- Ingredients You'll Need
- How to Make Coconut Shrimp with Hot Honey & Pineapple Salsa
- Tips for the Best Coconut Shrimp
- What to Serve with Coconut Shrimp
- Frequently Asked Questions
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
When you make this coconut shrimp, please let me know your thoughts or comment below! Or you can reach out to me on Instagram @homecooksnotes I really love to hear from you.
Looking for another shrimp recipe? These Shrimp Club Tacos w/ Old Bay Mayo are one of my faves!
Ingredients You'll Need
![Ingredients for coconut shrimp & hot honey \][](https://homecooksnotes.com/wp-content/uploads/2021/08/CoconutShrimpIngredients-1.png)
For the Coconut Shrimp and Hot Honey:
- Shrimp: I use large deveined shrimp with the tails on for easy flipping. Fresh or thawed frozen shrimp both work, but pat them dry so the coating sticks better.
- Unsweetened shredded coconut: Gives the shrimp its signature crunchy coating without making it overly sweet. You can use sweetened for a really signature coconut flavor.
- Panko breadcrumbs: Adds extra crispiness and keeps the coating light
- Egg: Helps the coconut coating stick securely to the shrimp
- Avocado or Coconut oil: A high smoke point oil that works well for frying without burning too quickly. I also love a light fry in coconut oil for even more coconut flavor, but be careful with the heat!
- Honey: Use your favorite honey
- Lime juice: Brightens the hot honey and balances the sweetness with a little acidity.
- Sriracha: Adds flavorful heat & tang. Add more if you prefer a spicier hot honey. Your favorite hot sauce also works.
For the Pineapple Salsa
- Avocado: Adds creaminess and balances the crunchy fried shrimp.
- Pineapple: Brings sweetness and freshness to the salsa. I have also made this with mango or a mix of pineapple and mango.
- Lime juice: Keeps the salsa bright and fresh and acidic so it is not too sweet.
- Salt & pepper: Helps balance the sweet mango and enhances the overall flavor of the salsa.
- Cilantro: Fresh flavor. I wouldn't substitute this.
- Red Onion: Soaked red onion is the perfect addiction to this salsa.
- Jalapeño or Habanero for heat. Can be skipped if you don't like spicy
How to Make Coconut Shrimp with Hot Honey & Pineapple Salsa
- Coat each shrimp completely in the seasoned beaten egg, letting any excess drip off before moving to the coconut mixture.
- Coat each shrimp in the panko and shredded coconut mixture, pressing gently so the coating sticks to every side.
- Heat avocado oil in a skillet over medium heat and fry the shrimp in batches, turning once, until golden brown and cooked through.
- Transfer the shrimp to a paper towel-lined plate to drain, then drizzle with homemade hot honey and serve with fresh pineapple salsa.
Tips for the Best Coconut Shrimp
- Pat the shrimp dry before coating so the coconut mixture sticks evenly and crisps up better while frying.
- Use unsweetened shredded coconut to keep the coating balanced instead of overly sugary once the hot honey is added.
- Don’t overcrowd the pan while frying. Cooking in smaller batches helps the shrimp stay crispy and evenly golden brown.
- Test the oil before frying with a small pinch of coconut or breadcrumb. If it sizzles immediately, the oil is ready.
- Let the mango salsa sit for a few minutes before serving so the lime, garlic, and cilantro flavors blend together.
- Serve the shrimp immediately after frying for the crispiest texture. The coating is best while still hot and crunchy.
- Warm the hot honey slightly before serving so it drizzles smoothly over the shrimp instead of clumping.
What to Serve with Coconut Shrimp
Coconut shrimp pairs well with fresh, bright sides that balance its crispy, slightly sweet coating. For this recipe, I love serving it with pineapple salsa and a drizzle of hot honey, but there are plenty of other delicious options:
- Pineapple Salsa: Or mango, or peach or even a mix. Pairs so well as another layer of salty, spicy and sweet.
- Coconut or jasmine rice: Amazing over top of rice!
- It's even delicious as a taco
Frequently Asked Questions
Yes. Just thaw the shrimp completely and pat them very dry before coating. Too much moisture can prevent the coconut coating from getting crispy.
Coconut shrimp is best served fresh while the coating is still crispy. You can prep the mango salsa and hot honey ahead of time to save time later. You can bread the shrimp up to 8 hours in advance and refrigerate them until you're ready to fry. Once cooked, reheat them in the oven or air fryer to crisp them back up.
Avocado oil works especially well because it has a high smoke point and neutral flavor. I also love to use coconut oil.
Yes! Arrange the breaded shrimp in a single layer, lightly spray with oil, and air fry at 400°F for 8–10 minutes, flipping halfway through, until cooked through. It will not turn as golden brown as frying it.
This recipe is delicious with homemade hot honey and fresh pineapple salsa, but sweet chili sauce, orange marmalade sauce, spicy mayo, or a creamy coconut dipping sauce are all great options.
More Recipes You'll Love
If you loved this coconut shrimp recipe, try these next summer recipes:
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📖 Recipe
Coconut Shrimp with Hot Honey & Pineapple Salsa
Ingredients
for the Coconut Shrimp & Hot Honey
- 1 lb shrimp, peeled & deveined (i like tails on)*
- 1 cup shredded unsweetened coconut, can also use sweetened
- ¼ cup panko bread crumbs
- 1 large egg, lightly beaten
- ¾ cup avocado or coconut oil , or other high smoke point oil
- ¼ cup honey
- juice of one lime
- 1 tablespoon sriracha, use to taste
Pineapple Salsa
- 1 large ripe avocado, cut into chunks
- 1 ¾ cup diced pineapple,
- 2-3 tablespoon finely chopped cilantro
- juice of 1 lime
- salt & pepper , to taste
- ¼ cup finely diced red onion, soaked 10 minutes in cold water
- 1 finely diced jalapeño, seeds removed
Instructions
- Make the Pineapple Salsa: In a medium bowl, combine 1 ¾ cup diced pineapple, 1 large ripe avocado, ¼ cup finely diced red onion,1 finely diced jalapeño, 2-3 tablespoon finely chopped cilantro, and juice of 1 lime. Season with salt & pepper to taste, then gently toss to combine. Cover and refrigerate while you prepare the shrimp. Make this first so all of the flavors can meld together.
- Make the hot honey: In a small microwave-safe bowl, combine ¼ cup honey, juice of one lime, and 1 tablespoon sriracha. Microwave for about 30 seconds, or until the honey is warm and bubbling. Stir well and set aside.
- Bread the Shrimp: Pat 1 lb shrimp completely dry with paper towels. Place the 1 large egg, lightly beaten, in a shallow bowl. In a second shallow bowl, combine the 1 cup shredded unsweetened coconut and ¼ cup panko bread crumbs Heat the avocado oil in a large skillet over medium heat. Dip each shrimp into the egg, then coat evenly in the coconut mixture, pressing gently so it adheres. You can bread most of the shrimp while the oil heats. It's easy to do a few at a time!
- Fry Shrimp: To test ¾ cup avocado or coconut oil , sprinkle in a pinch of coconut or breading. If it sizzles immediately, the oil is ready. Increase the heat to medium-high and fry the shrimp in batches. Do not overcrowd the pan. Cook for 2ish minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining shrimp.
- Serve with drizzle of hot honey, pinch of flaky salt and pineapple salsa.
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