Coconut shrimps with honey-chilli sauce
Indulge in the perfect blend of sweet and spicy with our Coconut Shrimps with Honey-Chilli Sauce recipe. Crispy coconut-coated shrimps, paired with a tantalizing honey-chilli dipping sauce, create a mouthwatering appetizer or main dish. Ready in just under an hour, this dish combines all-purpose flour, bread crumbs, eggs, fresh coconut, and succulent shrimps, perfectly complemented by a zesty sauce made from honey, lemon juice, soy sauce, ginger, and red hot chili peppers. Perfect for seafood lovers looking for a spicy twist!
- 07 Mar 2025
- Cook time 10 min
- Prep time 45 min
- 6 Servings
- 10 Ingredients
Coconut shrimp with honey-chilli sauce offers a delightful blend of sweet and spicy flavors that make for a perfect appetizer or main dish. The crispy coconut coating on the shrimp pairs excellently with the rich and tangy honey-chilli sauce, creating a mouthwatering combination that's sure to impress.
Ingredients:
Instructions:
- Place the flour in a shallow bowl.
- Beat the eggs in another bowl until smooth.
- Combine bread crumbs and shredded coconut in a third bowl.
- Pat the shrimps dry with a paper towel.
- Dredge each shrimp first in the flour, coating it lightly. Shake off any excess.
- Dip the floured shrimp into the beaten eggs, ensuring it is fully coated.
- Finally, roll the shrimp in the coconut and bread crumbs mixture until well covered.
- Place the coated shrimps on a baking sheet lined with parchment paper.
- Bake in the oven for 15-20 minutes or until the shrimps are golden brown and crisp. Turn the shrimps halfway through the baking time for even coloring and crispiness.
- (Optional Frying): If frying, carefully place the coated shrimps in hot oil and cook for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- Mix until all ingredients are thoroughly combined. Adjust the sweetness or spiciness according to your taste by adding more honey or chili peppers if necessary.
Tips:
- Make sure the shrimp are thoroughly dried before coating them to ensure the breading sticks well.
- Use fresh ingredients for the sauce to enhance its flavor, especially the ginger root and red hot chili peppers.
- If you prefer a milder sauce, you can deseed the red hot chili peppers before adding them to the mixture.
- To make the shrimp extra crispy, consider double-dipping: dip in flour, then egg, then flour again before the final coat of bread crumbs and coconut.
- Serve the shrimp immediately after frying to enjoy their maximum crispiness.
Enjoy your delicious coconut shrimp with honey-chilli sauce! This dish is perfect for gatherings or a special meal at home. The combination of textures and flavors will leave everyone wanting more. Pair it with a side of steamed rice or a fresh salad to complete the meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.51g | 9% |
| Sugar 20g | 20% |
| Fat | |
| Fat 13g | 15% |
| Saturated 9g | 29% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 190mg | 34% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 4.22mg | 26% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 1.90ug | 79% |
| Vitamin C 20mg | 23% |
| Vitamin E 2.34mg | 16% |
| Vitamin K 3.44ug | 3% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 2.30mg | 21% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 390mg | 12% |
| Selenium, Se 60ug | 107% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 2.38mg | 22% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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