Delicious Chinese Coconut Shrimp In 20 minutes

Chinese Coconut Shrimp are a staple in many Chinese-American restaurants for good reason. They offer an incredible combination of textures and flavors: tender, juicy shrimp encased in a golden, crunchy coating of panko and sweet coconut. Paired with a simple dipping sauce, these are the perfect appetizer or light meal. This recipe will show you how to make this delightful dish at home in just 20 minutes, making it a quick and easy favorite.

What Are Chinese Coconut Shrimp?

Chinese coconut shrimp are a unique take on a classic fried shrimp dish. The key is the double-layer coating. The shrimp are first lightly floured, then dipped in an egg wash, and finally coated in a mixture of flaky shredded coconut and crispy panko breadcrumbs. This gives them a superior crunch and a subtle sweetness from the coconut that beautifully complements the savory shrimp. They’re typically served with a dipping sauce, often a sweet chili or a creamy, sweet and sour sauce.

Ingredients for Your Chinese Coconut Shrimp:

• 1 lb large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1/4 tsp black pepper
• Oil for frying (vegetable, canola, or peanut oil)
• For the dipping sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp sweet chili sauce
  • 1 tsp honey

How to Prepare and Cook Your Chinese Coconut Shrimp:

1. Prepare the Shrimp: Rinse the shrimp and pat them completely dry with a paper towel. This helps the coating stick better.
2. Set Up the Breading Station: Arrange three shallow dishes. In the first, add the flour, salt, and pepper. In the second, whisk the beaten eggs. In the third, combine the panko breadcrumbs and shredded coconut.
3. Coat the Shrimp: Take one shrimp at a time and dredge it in the flour, shaking off the excess. Dip it into the egg wash, then press it firmly into the panko and coconut mixture, making sure it is fully coated. Place the coated shrimp on a clean plate.
4. Fry the Shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the shrimp in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the coating is golden brown and crispy.
5. Mix the Dipping Sauce: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, and honey in a small bowl until smooth.
6. Serve: Remove the shrimp from the oil and place them on a paper towel-lined plate to drain. Serve your delicious Chinese coconut shrimp immediately with the dipping sauce on the side. For a classic sweet and spicy dip, As an optional choice, you can use spicy teriyaki sauce.

Tips for Perfect Coconut Shrimp:

• Use Unsweetened Coconut: This gives you a more authentic flavor and prevents the shrimp from becoming overly sweet.
• Pat Shrimp Dry: A dry surface is crucial for the coating to adhere properly.
• Don’t Overcrowd: Frying in batches ensures the oil stays hot, leading to a crispier finish.
• Air Fryer Option: For a healthier alternative, air fry the shrimp at 375°F (190°C) for 8-10 minutes, flipping them halfway through.

Conclusion:

These Chinese coconut shrimp are a perfect example of a simple recipe that delivers amazing results. The crispy, sweet coating and tender shrimp create a dish that feels special but is easy enough for a weeknight. Get ready to impress your friends and family with this quick and delicious recipe.

Delicious Chinese Coconut Shrimp In 20 minutes

foodifa

A quick and easy recipe for crispy and delicious Chinese coconut shrimp, perfect as an appetizer or light meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Course

Cuisine American, Chinese, Chinese-American

Servings 4

Calories 300 kcal

Ingredients

  

1 lb large shrimp, peeled and deveined, tails on

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup unsweetened shredded coconut

1/4 tsp salt

1/4 tsp black pepper

Oil for frying (vegetable, canola, or peanut oil)

For the dipping sauce:

1/4 cup mayonnaise

1 tbsp sweet chili sauce

1 tsp honey

Instructions

 

Prepare the Shrimp: Rinse the shrimp and pat them completely dry with a paper towel. This helps the coating stick better.

Set Up the Breading Station: Arrange three shallow dishes. In the first, add the flour, salt, and pepper. In the second, whisk the beaten eggs. In the third, combine the panko breadcrumbs and shredded coconut.

Coat the Shrimp: Take one shrimp at a time and dredge it in the flour, shaking off the excess. Dip it into the egg wash, then press it firmly into the panko and coconut mixture, making sure it is fully coated. Place the coated shrimp on a clean plate.

Fry the Shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the shrimp in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the coating is golden brown and crispy.

Mix the Dipping Sauce: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, and honey in a small bowl until smooth.

Serve: Remove the shrimp from the oil and place them on a paper towel-lined plate to drain. Serve your delicious Chinese coconut shrimp immediately with the dipping sauce on the side. For a classic sweet and spicy dip

Notes

The dipping sauce is customizable; you can also use plum sauce or orange marmalade.

Keyword Chinese coconut shrimp, coconut shrimp, easy seafood, fried shrimp, shrimp recipe