Coconut Shrimp with Honey Mango Chile Sauce

How to make Coconut Shrimp with Honey Mango Chile Sauce

Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.


  • 8 oz jumbo shrimp, peeled, deveined, tails on


For breading:

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 2 tbsp Lane’s BBQ Chile Lime Seasoning
  • 2 large eggs
  • 2 tbsp Pilsner beer
  • 1 cup (3-4 oz) sweetened coconut flakes
  • 1/2 cup Panko bread crumbs


For the Honey Mango Chile Sauce:

  • 1/2 cup Heat Maverick’s Where Did the Mango Man-Eater Hot Sauce
  • 1/2 cup Reida Farm Wildflower Honey
  • 1/2 cup (1 stick) unsalted butter
  • 4 tsp garlic, grated on microplane
  • 2 tsp ginger, grated on microplane


Place a wood chip smoker box on the deflector plate of the Napoleon P500RSIB-3, and fill pecan wood chips. Turn the burner on high.


Place 1 cup sweetened coconut flakes on a small sheet pan and place the pan on the grill, opposite the smoker box. Smoke/toast for about 30-45 minutes, until slightly browned and slightly dried out. Remove from the grill.


Meanwhile, combine the Honey Mango Chile Sauce ingredients in a 8” skillet. Place on the side burner of the Napoleon. Bring to a simmer then reduce heat to medium. Cook for about 5 minutes. Remove and cool at room temperature.


Set up for the three stage breading process.


Combine the flour, cornstarch and Lane’s BBQ Chile Lime Seasoning in a medium sized bowl. Whisk well to combine.


Combine the eggs and beer in a second bowl. Whisk well to combine.


Combine the smoked coconut flake and panko in a third bowl. Mix well.


Dredge your shrimp in the flour/cornstarch mixture, then dip in the egg wash. dredge in the flour mixture once again, then back to the egg wash. Transfer to the coconut/panko and press to coat the shrimp on all sides. Transfer to a sheet pan. Repeat until all shrimp are breaded.

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Fill a Finex Dutch oven about half full of vegetable oil and preheat on the side burner. Stabilize the oil temperature at 350ºF (check with an instant read digital thermometer).

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Fry the shrimp, working in batches of about 5-6 shrimp, for about 90 seconds, until golden brown and over 135ºF. Immediately after removing from the oil, transfer to a cooling rack and season with salt.


Serve the coconut shrimp with the Honey Mango Chile Sauce for dipping.

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