Close

Coconut Shrimp


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/2 pounds raw jumbo shrimp
  • 1/4 cup Dijon mustard
  • 1/2 cup orange marmalade
  • 2 cups coconut
  • 1 cup ice water
  • 2 teaspoons cooking oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 3 drops Tabasco sauce
  • Oil

Directions

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 F in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook.
  • Place the shrimp in a shallow baking dish and bake at 300 F for 5-7 minutes to complete cooking.
  • Combine the Sue Bee® honey, marmalade, Dijon mustard and Tabasco to make the sauce and serve with the shrimp.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

Find Your Sweetness Here

Making a grocery run? You can find our honey on most major retailers’ shelves.

Where to Buy

Have our honey shipped right to your door. You can purchase our honey online here.

Buy Online

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today