Coconut Shrimp with Spicy Honey

  • 14 Sep - 20 Sep, 2019
  • Mag The Weekly
  • Cookery


· 1 cup jasmine rice

· ¼ cup honey

· 1 lemon

· ½ teaspoon cayenne pepper

· 1 pound tail-on shrimp, peeled and deveined

· Salt

· Freshly ground black pepper

· 1 cup all-purpose flour

· 1 large egg, beaten with 1 tablespoon water

· 1 cup panko bread crumbs

· 1 cup unsweetened shredded coconut

· Vegetable oil, for frying

· 2 green onions, chopped


Prepare rice according to package instructions. In a small sauce pan over medium-high heat, combine honey, a teaspoon lemon zest, a teaspoon lemon juice, and cayenne pepper. Bring to a boil and simmer for a minute. Turn off heat and cover with lid to keep warm.

Season shrimp with salt and pepper, then dredge in flour, dip into egg mixture, and dredge in bread crumb and shredded coconut mixture. Shake off any excess and set aside.

In a large cast-iron skillet over medium-high heat, heat oil until oil reaches 250°C. Working in two to three batches, fry shrimp and turn evenly to brown all sides, three to four minutes. Transfer to paper-towel lined plate and season with salt immediately after frying. Serve shrimp with rice, garnish with green onions and drizzle with warm, spicy honey.