Coconut Shrimp


3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) salt
½ tsp (2 mL) ground ginger
1 egg
2 tbsp (30 mL) liquid honey
½ cup (125 mL) unsweetened grated coconut
½ cup (125 mL) panko bread crumbs*
¾ lb (375 g) large peeled, deveined uncooked shrimp
4 cups (1 L) peanut or vegetable oil
Chopped fresh coriander (optional)
Lime or lemon wedges, or sweet Thai chili sauce


  1. Stir flour with salt and ginger in a wide shallow bowl. Whisk egg with honey in a separate bowl. In another bowl, stir coconut with panko. Coat shrimp in flour, shaking off excess. Dip in egg mixture and then roll in coconut mixture. Set aside on a waxed paper–lined baking sheet until all shrimp are coated. Refrigerate while heating oil. If making ahead, shrimp can be coated earlier in the day and refrigerated until ready to fry.
  2. Place oil in a large, wide, deep saucepan (the pan should be no more than about one-third full). Heat to 375°F (190°C) over medium-high heat, 6–10 minutes. Oil is hot enough when oil bubbles around shrimp when added.
  3. Line separate baking sheet with paper towel. Fry several shrimp at a time, without overcrowding pan, until a deep golden colour and cooked through, 1–2 minutes. Reduce heat if they brown too quickly. Remove to baking sheet. Continue with remaining shrimp. Sprinkle with coriander, if desired. Serve with lemon or lime wedges, or sweet Thai chili sauce for dipping.


Serves 4 as an appetizer


* Panko bread crumbs are coarse Japanese crumbs that maintain their crunchy texture when used as a coating for frying. They can be found in large supermarkets or in Asian markets.