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Honey Lemon Coconut Shrimp

by Suzie Bellomo on June 14, 2023
Honey Lemon Coconut Shrimp

This Honey Lemon Coconut Shrimp recipe is one of the best meals we’ve tried in our kitchen. It has a complex buttery, sweet, and salty flavor, which was elevated with a bit of tang using our Il Fusti Lemon Olive Oil. You’ll love this one.



1/2 cup honey

1/4 cup granulated sugar

1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice

1 teaspoon black pepper, divided

3 cups all-purpose flour (about 12 3/4 ounces), divided

1 teaspoon kosher salt

2 large eggs, lightly beaten

1 cup water2 teaspoons baking powder

2 cups sweetened shredded coconut

2 cups panko

1 pound peeled and deveined tail-on raw medium shrimp

2 cups of Il Fusti Lemon Olive Oil

Mango-Habanero Aioli





  1. Combine honey, sugar, lemon zest, juice, and 1/2 teaspoon black pepper in a medium saucepan; bring to a simmer over medium-high, stirring constantly. Simmer, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat, and set aside.
  2. Stir together 2 cups flour, salt, and remaining 1/2 teaspoon black pepper in a shallow bowl until thoroughly combined. Whisk together eggs, 1 cup of water, baking powder, and the remaining 1 cup of flour in a separate bowl until just combined. Stir together coconut and panko in a third bowl.
  3. Dredge 1 shrimp in salted flour mixture; shake off excess. Dip into egg batter; let excess drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Repeat the process using the remaining shrimp. Freeze shrimp until firm, about 30 minutes.
  4. Pour Il Fustri Lemon Olive Oil to a depth of 3 inches into a Dutch oven; heat over high to 325°F. Working in about 3 batches, fry shrimp in hot Il Fustri Lemon Olive Oil until golden brown, 3 to 4 minutes per batch. Transfer cooked shrimp to a plate lined with paper towels to drain. Let cool slightly, about 2 minutes. Drizzle with honey mixture. Serve with mango-habanero aioli.

This recipe was adapted and sourced directly from



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