Delicious Chinese Coconut Shrimp In 20 minutes
A quick and easy recipe for crispy and delicious Chinese coconut shrimp, perfect as an appetizer or light meal.
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.