Coconut Shrimp with Hot Honey & Pineapple Salsa

5 from 3 votes

Coconut Shrimp with Hot Honey & Pineapple Salsa

Crispy coconut shrimp drizzled with homemade hot honey and served with fresh pineapple salsa for the perfect sweet heat bite.

Prep Time25

Cook Time15

Total Time40

Servings: people

Author: Sam Maccini

Equipment

large skillet for frying

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.

Nutrition