Copycat Bubba Gump Tangy Honey Shrimp

Give me some perfectly cooked shrimp in a wonderful tasty broth and I’m one happy guy. This copycat Bubba Gump tangy honey shrimp is what regular ole shrimp stir fry wishes it could be. Packed with flavor, it’s the kind of dish that disappears before you know it. And hey, it’s from one of my favorite restaurant destinations, Bubba Gump.
Copycat Bubba Gump Tangy Honey Shrimp

We’ve had the joy of eating at a number of the Bubba Gump restaurants. It’s always been a good experience. This copycat Bubba Gump tangy honey shrimp is just one example of all the great food on the menu. You should stop by one near you for lunch or dinner soon. You’ll have a blast! Oh, and watch the movie classic Forrest Gump again so you’re ready for the trivia questions you’ll be asked at the restaurant!

Also try my Bubba Gump Dumb Luck Coconut Shrimp.

Copycat Bubba Gump Tangy Honey Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 3 tablespoons peanut oil
  • 1 1/2 pounds large fresh shrimp peeled, deveined
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger root peeled, minced
  • 2 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon dried crushed red pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon chopped fresh cilantro plus more, for garnish
  • 2 green onions sliced thin

Rice Timbales

  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup uncooked long-grain rice

Instructions

  • Heat oil in a large skillet or wok.
  • Add shrimp, garlic, and ginger root and stir fry for 3-5 minutes or until the shrimp turn pink.
  • In a small bowl combine the broth, cornstarch, honey, ketchup, white vinegar, rice wine vinegar, soy sauce and red pepper flake. Add to the shrimp and bring to a quick boil. Reduce heat to medium.
  • Stir in the sesame oil, chopped cilantro, and green onions.
  • Serve over rice timbales, garnished with chopped cilantro.

Rice Timbales

  • Combine 3 cups water and salt in a medium saucepan and bring to a boil. 
  • Add rice and stir. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
  • Lightly spray 4 6-ounce custard cups or ramekins with non-stick spray. Press rice into bottoms and invert onto serve plates.

Copycat Bubba Gump’s Dumb Luck Coconut Shrimp

Anita and I have had the joy of eating at several Bubba Gump Shrimp Company restaurants. We always end up ordering something shrimpy. Hey, ‘shrimp’ is in their name! When we can’t make it a restaurant and get the real deal we make copycat versions at home. Like this copycat Bubba Gump’s Dumb Luck Coconut Shrimp. Crazy good coconut-crusted deep-fried shrimp with a fantastic Cajun marmalade sauce. Serve it as an appetizer or devour a batch for dinner. Either way, this is good shrimp!
Copycat Bubba Gump's Dumb Luck Coconut Shrimp

Keep an eye on your copycat Bubba Gump’s Dumb Luck Coconut Shrimp while they fry. Shrimp cook very, very quickly. Coconut can burn very, very quickly. Once you see golden brown colors, flip them and don’t cook them much longer.

To help prevent the coconut from turned too brown too quickly I did use unsweetened coconut. The sugars in sweetened coconut will burn quicker. You won’t notice a difference in the taste of the shrimp, so go with unsweetened.

Also try my Bubba Gump Tangy Honey Shrimp.

Copycat Bubba Gump's Dumb Luck Coconut Shrimp

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the shrimp

  • Oil for frying
  • 1 pound medium (22-24 count) raw shrimp peeled and deveined
  • 1 1/2 cups Bisquick
  • 1 bottle good beer
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded unsweetened coconut

For the sauce

  • 1/2 cup orange marmalade
  • 1 teaspoon Cajun seasoning

Instructions

For the shrimp

  • Heat oil to 350 F. Meanwhile, rinse the shrimp and pat dry.
  • In a shallow bowl or pie plate whisk together the Bisquick and beer.
  • In another shallow bowl or pie plate, whisk together the flour, seasoning salt, cayenne pepper, and garlic powder.
  • Place the coconut in a third shallow bowl. 
  • Working in batches, dip the shrimp into the wet batter. Then roll in the flour mixture. Lastly, roll in the coconut, pressing down slightly so that the coconut adheres.
  • Fry the shrimp for 1 minute. Flip and fry another minute, until golden brown. Remove to a paper towel-lined plate.

For the dipping sauce

  • Combine all ingredients. Note: I'm a dipping sauce lover, so I did end up doubling the amount of dipping sauce.