Description
Chinese Coconut Shrimp is a crispy and flavorful seafood appetizer featuring large shrimp coated in a coconut-panko breadcrumb mixture and fried to golden perfection. Paired with a tangy sweet chili dipping sauce, this dish offers a delightful blend of textures and tastes, making it an ultimate seafood treat perfect for gatherings or a special meal.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined, tails on
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup cornstarch
- 2 large eggs
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Dipping Sauce
- ½ cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better. Set up your breading station with three bowls for an efficient coating process.
- Mix the coatings: In the first bowl, combine the all-purpose flour, salt, and garlic powder. In the second bowl, whisk the eggs until smooth. In the third bowl, mix the sweetened shredded coconut with panko breadcrumbs thoroughly.
- Bread the shrimp: Dredge each shrimp first in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then roll it in the coconut-panko mixture, pressing gently to ensure an even, sticky coating that will crisp when fried.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat over medium-high heat until the temperature reaches 350°F (175°C), ideal for frying shrimp to golden crispiness without greasiness.
- Fry the shrimp: Carefully add shrimp to the hot oil in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until the coating turns golden brown and the shrimp are cooked through. Remove shrimp with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- Prepare the dipping sauce: In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, and honey until combined. This sauce adds a tangy and sweet contrast to the crispy shrimp.
- Serve: Serve the hot coconut shrimp immediately alongside the dipping sauce for a perfect appetizer or snack.
Notes
- For a lighter version, bake the coated shrimp at 425°F for 12–15 minutes or air-fry at 375°F for 8–10 minutes instead of frying.
- You can substitute sweetened shredded coconut with unsweetened coconut flakes if you prefer less sweetness.
- Ensure the shrimp are patted thoroughly dry before breading for a crisper finish.
- Do not overcrowd the frying pan as it will lower the oil temperature and make the coating soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: About 5 shrimp
- Calories: 410
- Sugar: 9g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg
