Coconut Shrimp with Honey Drizzle | A Bommarito Recipe

Coconut Shrimp
By 102.5 KEZK

ST. LOUIS (KEZK) -- This is the perfect dish and super easy to make! Coconut Shrimp with Honey Drizzle!


Coconut Shrimp with Honey Drizzle


½ Cup Honey

¼ cup granulated Sugar

1tsp. lemon zest plus 2Tbsp. fresh lemon juice

1 tsp. black pepper

3 cups all purpose flour

1 tsp. Kosher salt             

2 Large eggs, lightly beaten

1 cup water

2 tsp.  Baking powder

2 cups unsweetened shredded coconut

2 cups panko

1 lb.  peeled and deveined tail-on shrimp

Vegetable oil



Combine honey, sugar, lemon zest and juice and ½ teaspoon black pepper in a medium saucepan; bring to a simmer over medium heat while stirring. Cook until the sugar has dissolved

About 2 minutes.

Stir together 2 cups of flour salt and remaining ½ teaspoon of black pepper in a shallow bowl until thoroughly combined.

Whisk together eggs, 1 cup of water and baking powder in a separate bowl until combined.  Stir together coconut and panko in a third bowl.


Dredge the shrimp in the salted flour mixture; shake off excess.  Dip in the egg mixture, let the excess drip off.  Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment.  Repeat process for remaining shrimp.  Freeze until firm, about 30 minutes.


Pour oil to the depth of three inches in a Dutch oven or tall sided sauce pan.  Heat to 325 degrees.  Working in about here batches, fry shrimp in hot oil.  Transfer shrimp to a pan lined with paper towels to drain.  Let cool slightly, about 2 minutes.

Transfer to shrimp to a serving platter and drizzle with the honey mixture.


Vince Bommarito Jr stopped by to help us prepare this awesome and easy recipe. Vince is also available for you to learn how to cook just like him.

Frank Bommarito