Name: Chinese Coconut Shrimp: An Amazing Ultimate Seafood Delight Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup shredded coconut (sweetened or unsweetened, based on preference); 1/2 cup breadcrumbs (panko for extra crunch); 1/2 cup all-purpose flour; 2 large eggs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder (optional); Cooking oil (for frying, about 1/2 inch deep in skillet)

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Introduction

Chinese Coconut Shrimp is a delicious and crispy seafood dish that combines the tropical sweetness of coconut with tender shrimp. It’s perfect as a snack or a main course and is sure to impress your family and friends.

The image shows a close-up of cooked shrimp placed closely together, showing a light golden color with a shiny, slightly oily texture. Each shrimp is curled, with orange-pink tails visible, contrasting with their pale, juicy bodies. The shrimp pieces appear well-cooked, with some parts indicating a slight crispiness on the edges. The background is a white marbled texture, giving a clean and fresh look to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
1 cup shredded coconut (sweetened or unsweetened, based on preference)
1/2 cup breadcrumbs (panko for extra crunch)
1/2 cup all-purpose flour
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder (optional)
Cooking oil (for frying)

Instructions

Step 1: Rinse the shrimp under cold water and pat them dry with paper towels.
Step 2: Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with a pinch of salt, and one with a mixture of shredded coconut and breadcrumbs.
Step 3: Season the shrimp with salt, black pepper, and garlic powder if using.
Step 4: Coat each shrimp by dredging it first in flour, then dipping it into the beaten eggs allowing excess to drip off, and finally rolling it in the coconut-breadcrumb mixture, pressing gently to adhere.
Step 5: Heat about 1/2 inch of cooking oil in a large skillet over medium heat until shimmering.
Step 6: Fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
Step 7: Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 8: Serve warm with your favorite dipping sauce.

Tips & Variations

Use panko breadcrumbs for an extra crispy texture.
Try sweetened coconut for a touch of sweetness or unsweetened for a more savory flavor.
Pair with sweet chili sauce, mango salsa, or a tangy dipping sauce for a flavor boost.
Add a sprinkle of fresh cilantro or chopped green onions before serving for a fresh, colorful garnish.

Storage

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes instead of microwaving.

How to Serve

The image shows a close-up view of many medium-sized shrimp with shells removed except for the tails. The shrimp have a light golden-brown color with a shiny, slightly oily texture, indicating they may be cooked or fried. Each shrimp curls gently, and their smooth surface shows slight bubbling or crispiness, suggesting a tender and juicy inside. The shrimp are piled closely together, filling the entire frame against a white marbled textured surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but make sure to thaw and pat them completely dry before breading to ensure the coating sticks well and fries evenly.

Is it possible to bake the coconut shrimp instead of frying?

Yes, you can bake the shrimp at 400°F (200°C) on a greased baking sheet for about 15 minutes, flipping halfway through, but frying will give you a crispier, more traditional texture.