Step 1

In a large mixing bowl, combine the diced cucumber, diced shallots, diced jalapeno, diced strawberries, diced pineapple, diced mango, chopped cilantro, a pinch of salt, and lemon / lime juice.

Step 2

Toss until well combined.

Step 3

In a saucepan over medium-low heat, combine the honey, butter, sriracha, soy sauce and lemon juice. Stir until well combined. Remove from the heat and set it aside.

Step 4

Place the thawed shrimp in a colander and rinse them under cold water.

Step 5

Remove the shells and make sure the shrimp are deveined. You can leave the tail on or take it off, whatever you prefer. Pat the shrimp dry with a paper towel.

Step 6

Next, you’ll prepare the breading station.

Step 7

Grab three plates. Add the flour, salt and pepper to the first plate. Toss together.

Step 8

Add the whisked eggs to the second plate.

Step 9

Then, add the shredded coconut and panko breadcrumbs to the third plate.

Step 10

Taking one shrimp at a time, you will dredge it through the flour mixture, followed by the whisked egg, and finally through the coconut and panko mixture. Make sure each shrimp is well coated during each station.

Step 11

Repeat until all of the shrimp are breaded.

Step 12

Next, heat an 11-inch non-stick skillet over medium high heat. Add the vegetable oil.

Step 13

Once the oil is hot but not smoking, add 4-5 shrimp into the pan. You do not want to overcrowd the pan.

Step 14

Sear each one for 1-2 minutes per side or until they are golden brown and opaque in the center.

Step 15

Cooking time will vary based on the size of your shrimp. If they are getting too dark, simply reduce the heat.

Step 16

Placed the cooked shrimp on a paper towel to absorb any excess oil. Repeat until all of the shrimp are cooked.

Step 17

Add the honey sriracha sauce to a small bowl. Place it in the center of the platter.

Step 18

Surround the bowl with the shrimp.

Step 19

Place the mango salsa on the side or sprinkle it over the shrimp.

Step 20

Serve hot and enjoy!