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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.

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