Pan-Fried Coconut Shrimp with Lime Honey Butter Sauce

Coconut shrimp is one of my all-time favorites and this recipe is so easy and tastes amazing, too! These shrimp are quickly fried to perfection and the lime honey butter sauce pairs so well with the coconut. It may sound weird, but trust me, you will keep dipping like there's no tomorrow. The shrimp can be served with a veggie, rice or even in a taco. The options are endless!

Pan-Fried Coconut Shrimp with Lime Honey Butter Sauce

Adapted from Sally’s Baking Addiction

1/3 cup flour

1/2 tsp. salt

1/2 tsp. ground black pepper

2 large eggs, beaten

3/4 cup Panko bread crumbs

1 cup sweetened shredded coconut

1 lb. large raw shrimp, peeled and deveined with tails attached

vegetable oil or coconut oil (gives it more flavor)

Lime Honey Butter Sauce

1/4 cup butter, melted

1 Tbsp. lime juice

1 Tbsp. honey

1. Combine flour, salt and pepper in a medium bowl. Beat the eggs in a second bowl. Combine Panko and coconut in a third bowl.

2. Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut mixture, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. Flip after 2-3 minutes and fry the other side for 2-3 minutes or until golden brown. (The shrimp will turn pink and start to curl when they are done.)

4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the remaining shrimp.

5. In a small bowl, whisk ingredients for the lime butter dipping sauce and serve with shrimp.

*Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.