Coconut honey shrimp

Name: Coconut honey shrimp
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams peeled, cleaned shrimp-medium size; 1 large beaten egg; 1/2 cup all purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup panko breadcrumbs; 1/2 cup sweet coconut flakes; oil for frying; 1 chinese rice vermicelli; 5 slice pineapple-cut in small parts; 1/4 cup Honey, or more to taste; 3 clove minced garlic; 2 tbsp soy sauce; 1 tbsp cornstarch; 1/2 cup water

Mia-Maria @hazelbabe

Beirut, Lebanon

Coconut honey shrimp

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Ingredients

45 mins

4 servings

Coconut shrimp
400 gramspeeled, cleaned shrimp-medium size
1 largebeaten egg
1/2 cupall purpose flour
1 tspsalt
1/2 tspblack pepper
1/2 cuppanko breadcrumbs
1/2 cupsweet coconut flakes
oil for frying
1chinese rice vermicelli
5 slicepineapple-cut in small parts
Honey garlic sauce
1/4 cupHoney, or more to taste
3 cloveminced garlic
2 tbspsoy sauce
1 tbspcornstarch
1/2 cupwater

Saved

Steps

45 mins

1

In a shallow dish, mix salt and flour. In a small bowl, whisk the egg and add pepper. On a dinner plate, mix the breadcrumbs and the coconut.
2

Cover each shrimp in flour, shaking off the excess. Then dip in eggs amd lay on the coconut/panko mixture. Press the breading with the palm of your hand the help it settle well on the shrimp then gently shake off the excess.
3

After breading all the shrimp, let them rest for 10-15 minutes.
4

In the meantime, boil water and add chinese rice vermicelli. NOTE: Follow the instructions placed on the noodle's box for better results.
5

In a large skillet, heat up about 1/2 inch of oil on medium-high heat. Fry the shrimp until golden.
6

Drain on papet towels.
7

In a medium saucepan, over medium heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and water then add to the mixture and stir until thickened.
8

Serve the rice vermicelli with pineapple and the shrimp and gently toss the sauce over it. Bon appetit!