These coconut shrimp with honey sriracha sauce are irresistible because they are spicy, sweet, and crunchy all at the same time. There is something about shrimp made from coconut that makes it really difficult to say no to. This recipe for coconut shrimp is a hit, regardless of whether it is served as an appetizer or as an entrée of any kind. It's possible that this is the best combo ever, especially when it's accompanied with tantalizing honey sriracha sauce and mango salsa.
The coconut shrimp dish is a simple one, but it is very mouthwatering. These shrimp have the most deliciously crispy coating possible since they are breaded in sweet coconut and panko breadcrumbs first. When combined with the honey sriracha sauce, which is both sweet and spicy, you will have a difficult time resisting the urge to consume the whole plate.
RECIPE TIPS
The use of panko breadcrumbs in this dish is something I like doing since, in comparison to regular breadcrumbs, they have a more distinct crispiness and texture. It is impossible to find a more satisfying experience than biting into coconut shrimp that has a wonderfully crispy exterior. Standard breadcrumbs will not provide you with the same texture as these.
When preparing the shrimp, you want to make sure you’ve removed the shells and that the shrimp are deveined. I like using frozen raw jumbo shrimp that have been deveined. I place the package in the refrigerator overnight and then pull it out about an hour before I want to use the shrimp. Rinse the shrimp in a colander under cold water and then remove the shells. Pat them dry using a paper towel before you begin breading them.
When serving the coconut shrimp, you can either toss the shrimp in the honey sriracha sauce or serve it as a dipping sauce. I like serving it as a dipping sauce because the breading stays crunchier then it would if they are dressed with the sauce. Same goes for the mango strawberry salsa. The juice from the fruit can soften the crust, so you can serve it on the side or on top of the shrimp.
The recipe yields around 25 shrimp made from coconut. In the following table, the nutrition facts are based on the assumption that each individual consumes a portion of three shrimp accompanied with mango salsa.
STORAGE
Also, it’s important to note that this recipe make a good bit of the salsa. So, store any leftover mango strawberry salsa, covered in the refrigerator and enjoy through the week. You can add it to salads, wraps or enjoy it on its own. You can also freeze the coconut shrimp for 45-60 days in an airtight Ziplock freezer bag. They will also stay fresh for 2-3 days in the refrigerator in an airtight container.
Perfect for parties, holidays or any gathering these coconut shrimp with honey sriracha sauce are guaranteed to be a hit. Looking for more shrimp recipes? Try my blackened shrimp taco bowls with mango salsa or my shrimp scampi with linguini and broccoli rabe.
