Description
Chinese Coconut Shrimp is a crispy, golden-fried seafood appetizer featuring large shrimp coated in a crunchy mixture of shredded coconut and panko breadcrumbs. Perfectly seasoned and served with sweet chili or creamy coconut dipping sauce, this dish offers a delightful fusion of Asian-inspired flavors and a satisfying texture contrast.
Ingredients
Scale
Shrimp and Coating:
- 1 pound large shrimp, peeled and deveined with tails on
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 1/2 cups sweetened shredded coconut
- 1 cup panko breadcrumbs
For Frying and Serving:
- Vegetable oil for frying (about 2 inches deep)
- Chopped green onions for garnish (optional)
- Sweet chili sauce or creamy coconut dipping sauce for serving
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating adheres well.
- Mix dry ingredients: In a shallow bowl, combine the all-purpose flour, cornstarch, salt, and black pepper, creating the first coating mixture.
- Set up egg wash: In a separate bowl, beat the eggs until smooth and place them ready for dipping the shrimp.
- Prepare coconut-panko mixture: In a third bowl, mix the sweetened shredded coconut with the panko breadcrumbs to form the final crispy coating.
- Coat the shrimp: Take each shrimp and first dredge it in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, followed by coating it with the coconut-panko mixture, pressing lightly so the coating sticks well. Place the coated shrimp on a plate, and repeat until all shrimp are coated.
- Heat oil: Pour vegetable oil about 2 inches deep into a deep skillet or saucepan and heat it over medium-high heat until it reaches approximately 350°F (175°C).
- Fry the shrimp: Working in batches to avoid overcrowding, fry the coated shrimp for 2 to 3 minutes on each side or until they turn golden brown and crispy.
- Drain excess oil: Remove the fried shrimp using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the crispy coconut shrimp hot, garnished with chopped green onions if desired, along with sweet chili sauce or a creamy coconut dipping sauce for dipping.
Notes
- For extra flavor, marinate the shrimp in a splash of soy sauce and minced garlic for 15 minutes before coating.
- If preferred, bake the coated shrimp at 400°F (200°C) on a wire rack for 15 to 18 minutes, flipping halfway through for even crisping.
- Alternatively, use an air fryer at 390°F (200°C) for 8 to 10 minutes for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-American
