Hawaiian Coconut Shrimp



  • 1/3 cup Sue Bee® Honey
  • 1 teaspoon cream-style prepared horseradish
  • 1/3 cup sour cream
  • 1/3 cup Dijon mustard
  • 1/8 teaspoon ground cinnamon


  • 1/4 cup all-purpose flour
  • 3/4 cup self-rising flour
  • 2-4 tablespoons club soda
  • 1/2 cup flaked coconut
  • 1 1/2 pounds large shrimp
  • Oil



  • Mix together all ingredients and set aside.


  • Peel and devein shrimp, leaving the tails on.
  • Rinse and drain.
  • In Bowl 1, place 1/4 cup all-purpose flour.
  • In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
  • In Bowl 3, place flaked coconut.
  • Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
  • Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
  • At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
  • In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
  • Drain on paper towels.
  • Repeat process until all shrimp are cooked.
  • Serve with Honey Mustard Sauce.
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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