Peruvian Coconut Shrimp with Honey Sauce

The coconut gives this dish a tropical touch, while the panko helps to create an attractive golden crust. Use the largest shrimp you can find.

Serves: 5Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 5


  • 10 extra-large shrimp
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. black pepper
  • 1⁄2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup panko
  • 1⁄2 cup grated coconut
  • 1 1⁄2 cups vegetable oil
  • 1⁄2 cup vinegar
  • 2 Tbsp. honey
  • 2 cups fish stock
  • 2 Tbsp. cold unsalted butter


  • Clean and peel the shrimp, leaving the tails intact. Season with salt and pepper and toss with the flour in a shallow bowl.
  • Dip the flour-coated shrimp in the beaten eggs. In another bowl, combine panko and grated coconut. Roll the shrimp over this mixture to cover completely.
  • In a frying pan, heat the oil over high heat and deep-fry the shrimp until golden, about 5 minutes. Drain on paper towels.
  • In a small saucepan, bring the vinegar to a boil over high heat, and boil for 4 minutes. Add honey and stock. Boil until it has reduced by half. Reduce heat to low and add butter cut in pieces. Stir constantly until butter melts.
  • Serve the shrimp with the honey sauce on the side for dipping.