Coconut Curry Shrimp With Honey Glaze

Coconut Curry Shrimp With Honey Glaze


20 minutes








Making this recipe


500g peeled shrimp
120ml honey
2 tbsp sugar
1 tsp lemon zest
2 tbsp lemon juice
1 tsp black pepper, divided in half
410g plain flour, divided into three parts
1 tsp salt
2 eggs
230ml water
2 tsp baking powder
200g desiccated coconut
230g breadcrumbs
200ml cooking oil
1 tbsp Poudre de Colombo Curry Powder

Made something
with our products?

Submit a Recipe


Step 1:

In a saucepan, combine the honey, sugar, lemon zest, lemon juice and ½ tsp black pepper. Simmer over a medium heat until the sugar dissolves, stirring constantly. Remove from heat and set aside.

Step 2:

In a dish, mix 2 parts of the flour with the salt and remaining ½ tsp black pepper.

Step 3:

In a large mixing bowl, whisk together the eggs, water, baking powder and remaining 1 part of flour.

Step 4:

In a separate mixing bowl, combine the breadcrumbs, desiccated coconut and Poudre de Colombo Curry Powder.

Step 5:

In a wok, heat the cooking oil over a medium low heat.

Step 6:

Take a shrimp and place it in the flour mixture, coating it on all sides. Dip it into the egg batter, then place it in the coconut mixture. Repeat for the rest of the shrimp and fry for three to four minutes until golden brown.

Step 7:

Drizzle the honey glaze over the shrimps and serve with this pineapple chipotle aioli.