Recipes
Log in to your
Honey Club Account
 
Username
 
Password
 
Remember me
 
 
If you've registered with your Facebook account, you can log in via Facebook.
 
Register for the Honey Club
 
 
= required
First name
 
Last name
 
Choose a username
 
Password
 
Retype Password
 
Email
 
Address
 
Address line 2
 
Zip
 
Telephone
 
 
I agree to receive monthly emails featuring seasonal recipes, offers and information.
 
 
 
Connect your account to your Facebook profile for more honey fun!
(Sue Bee will never store your Facebook username or password)
Forgot your password?
 

Enter your email address and we'll send you a link to reset your password.

Your Email Address:
 

If you don't have access to the Email account associated with your Honey Club membership click here to submit a help request on our contact form.

Coconut Shrimp
 

Share this recipe via Email
 
Subject: Coconut Shrimp

Your Email Address:
 
Recipient's Email Address:
 
Additional Message:
Coconut Shrimp
Prep Time: 30 min
Cook Time: 40 min
Servings: SERVES 4
Ingredients
1/4 cup Sue Bee Honey
1 1/2 lbs raw jumbo shrimp
1/4 cup Dijon mustard
1/2 cup orange marmalade
2 cups coconut
oil oil
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
Directions
  1. Peel and devein the shrimp; dry on paper towels.
  2. Mix the flour, cornstarch, salt and pepper in a medium bowl.
  3. Add oil and the ice water to the dry ingredients; stir to blend.
  4. Heat the oil to 350 degrees in an electric skillet.
  5. Dip the shrimp in the batter, then roll each shrimp in the coconut.
  6. Fry shrimp for about 4 minutes, or until lightly browned.
  7. Do not overcook!
  8. Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  9. Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

Reviews
There are no reviews yet for this recipe.