Chinese Coconut Shrimp: An Amazing Ultimate Seafood Delight Recipe
Chinese Coconut Shrimp is a crispy, flavorful seafood dish featuring large shrimp coated in a crunchy mixture of shredded coconut and panko breadcrumbs, then fried to golden perfection. This easy-to-make recipe blends sweet and savory flavors, delivering an ultimate seafood delight that’s perfect as an appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Shrimp and Coating
- 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
Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional)
Cooking
- Cooking oil (for frying, about 1/2 inch deep in skillet)
Instructions
- Prep the Shrimp: Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to remove excess moisture, ensuring the coating sticks well.
- Set Up Breading Station: Arrange three separate bowls: one with all-purpose flour, one with beaten eggs seasoned with a pinch of salt, and one with a mixture of shredded coconut and panko breadcrumbs combined evenly.
- Season the Shrimp: Sprinkle the shrimp with salt, black pepper, and garlic powder to taste, mixing gently to ensure even seasoning.
- Coat the Shrimp: Dredge each shrimp first in the flour, coating evenly, then dip into the beaten eggs allowing the excess to drip off, and finally roll in the coconut and breadcrumb mixture, gently pressing to make sure it adheres well.
- Heat the Oil: Pour about 1/2 inch of cooking oil into a large skillet and heat over medium heat until the oil shimmers and reaches approximately 350°F (175°C).
- Fry the Shrimp: Carefully place the coated shrimp in the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until the shrimp turn golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the shrimp from the oil and transfer them to a paper towel-lined plate, allowing the excess oil to drain off.
- Serve: Serve the shrimp warm alongside your favorite dipping sauces such as sweet chili sauce or mango salsa, garnished with fresh cilantro or green onions if desired.
Notes
- For extra crunch, use panko breadcrumbs as they create a lighter, crispier texture.
- Choosing sweetened shredded coconut adds a subtle sweetness that complements the savory shrimp well.
- Cooking oil temperature is key; too low will make the shrimp greasy, too high will burn the coating.
- Fry shrimp in batches to prevent overcrowding, which helps maintain oil temperature and crispiness.
- Serve immediately for the best texture and flavor.
- Can be paired with rice, fresh salad, or as an appetizer with dipping sauces.
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