Restaurant Recipes

Shells Coconut Shrimp with
Honey-Ginger Lime and Garlic Sauce

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  • 15 jumbo shrimp, peeled and deveined
  • 8 whole eggs, lightly beaten
  • 2 pounds shredded coconut
  • 2 cups all-purpose flour
  • 1 quart corn oil
  • 2 cups honey
  • 3 ounces garlic, chopped
  • 1 ounce lime juice
  • 2 ounces prepared ginger, pickled


  1. Heat oil to 350 degrees F.
  2. Place flour, eggs and coconut in separate containers.
  3. Dredge each piece of shrimp in flour, then egg wash the shrimp, allowing excess to drain off.
  4. Roll in coconut.
  5. Fry in oil until golden brown.
  6. For sauce, mix honey, garlic, lime juice and ginger in a bowl.
  7. Pour over cooked shrimp.


Shells at Marriott's Mountain Shadows Resort - Phoenix, Arizona

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