Chinese Coconut Shrimp is a delightful dish that beautifully marries the sweet, tropical flavor of coconut with the savory crunch of shrimp. Whether you’re preparing a snack for game day, a festive dinner, or simply looking to impress your family with a gourmet-style dish, this recipe is sure to be a hit. The crispy exterior coupled with the juicy shrimp inside makes every bite a treat. If you’re a fan of tropical flavors or seeking a fresh twist on your usual shrimp dishes, allow this recipe to transport you to culinary bliss.
Why make this recipe
Why you’ll love this dish
This Chinese Coconut Shrimp is more than just a meal; it’s an experience! The quick preparation time of under 30 minutes makes it perfect for busy weeknights, yet it’s delightful enough to serve at special gatherings. Plus, the delightful crunch from the panko breadcrumbs paired with the sweetness of coconut makes it universally appealing, even to picky eaters.
"I made this for my friend’s birthday party, and it was the star of the show! Everyone loved it, and it was so easy to make. Definitely a keeper!" – Emily T.
How to make Chinese Coconut Shrimp
Step-by-step overview
Preparing Chinese Coconut Shrimp is simpler than you might think. The process involves dredging the shrimp in cornstarch, dipping them in beaten eggs, and coating them with a crunchy coconut-panko mixture. Once coated, a quick fry in hot oil ensures a golden-brown finish. It’s a straightforward procedure that guarantees an impressive dish without the hassle.
Ingredients
What you’ll need
Gathering the right ingredients is key to achieving the best flavor and texture in your Chinese Coconut Shrimp. Here’s what you’ll need:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Oil for frying
- Sweet chili sauce for serving
You can always swap out the shrimp for chicken or tofu for a different twist.
Directions
Step-by-step instructions
- Start by mixing the shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a bowl until well combined.
- Dredge each shrimp in cornstarch, ensuring they are well-coated.
- Dip the cornstarch-coated shrimp into the beaten eggs, allowing any excess to drip off.
- Roll the shrimp in the coconut mixture, pressing gently to ensure the coating sticks.
- Heat oil in a deep pan over medium-high heat.
- Fry the shrimp in batches until they are golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
- Serve hot with sweet chili sauce.
How to serve Chinese Coconut Shrimp
Best ways to enjoy it
When it comes to serving Chinese Coconut Shrimp, the opportunities are limitless! You can plate them on a large serving platter to create an eye-catching centerpiece for parties. For a complete meal, pair them with a side of steamed jasmine rice and a crisp green salad dressed in sesame vinaigrette. Add a few slices of lime on the side for squeezing over the shrimp, enhancing their tropical flavor.
How to store
Storage and reheating tips
To ensure your Chinese Coconut Shrimp stays fresh, store any leftovers in an airtight container in the refrigerator for up to three days. It’s best to reheat them in the oven at 350°F for about 10 minutes to retain their crispy texture. Avoid microwaving as it can make the coating soggy. If you plan to freeze them, it’s advisable to fry them first and then freeze. They can be stored like this for up to three months.
Tips to make
Helpful cooking tips
For perfectly crispy shrimp, ensure the oil is hot enough before adding the shrimp. A good test is to drop a small piece of bread into the oil – if it bubbles and browns quickly, you’re ready! Additionally, try not to crowd the frying pan, as this can lower the oil temperature and result in soggy shrimp. Always use a thermometer to ensure the oil stays at the right temperature throughout the cooking process.
Variations
Creative twists
While the classic coconut coating is delicious on its own, consider adding some extra flair! Try incorporating lime zest into your coconut mixture for a zestier flavor or experiment with spices like smoked paprika for a smoky touch. If you’re looking for a healthier option, bake the shrimp in a preheated oven at 400°F for about 15-20 minutes instead of frying.
FAQs
Common questions
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just ensure they are thawed and well-drained before using to avoid excess moisture.
Q: Is there a way to make this gluten-free?
A: Absolutely! Substitute panko breadcrumbs with gluten-free breadcrumbs, and make sure the cornstarch is certified gluten-free.
Q: How long does it take to make Chinese Coconut Shrimp?
A: The total cooking time is around 30 minutes, making it a quick and impressive dish to prepare.
This delicious recipe combines authentic flavors with convenience, allowing you to bring a taste of the tropics right into your kitchen. Enjoy the process and delight in every bite!
Print
Chinese Coconut Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delightful dish that beautifully marries the sweet, tropical flavor of coconut with the savory crunch of shrimp, perfect for snacks or festive dinners.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Oil for frying
- Sweet chili sauce for serving
Instructions
- Mix shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a bowl until well combined.
- Dredge each shrimp in cornstarch, ensuring they are well-coated.
- Dip the cornstarch-coated shrimp into the beaten eggs, allowing any excess to drip off.
- Roll the shrimp in the coconut mixture, pressing gently to ensure the coating sticks.
- Heat oil in a deep pan over medium-high heat.
- Fry the shrimp in batches until they are golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
- Serve hot with sweet chili sauce.
Notes
For extra flavor, consider adding lime zest to the coconut mixture or baking the shrimp as a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese