If you’re craving a dish that bursts with tropical sweetness and a satisfying crunch, look no further than this irresistible Chinese Coconut Shrimp Recipe. This delightful appetizer combines crispy golden shrimp with a luscious, creamy coconut sauce that perfectly balances savory, sweet, and tangy flavors. Whether you’re serving it for a special occasion or a cozy night in, this recipe promises to deliver bright, vibrant tastes that excite the palate and leave you wanting more. It’s a wonderful way to bring an exotic touch to your dinner table with surprisingly simple ingredients.
Ingredients You’ll Need
Every ingredient in this Chinese Coconut Shrimp Recipe plays a crucial role, creating an exciting texture contrast and a rich blend of flavors. From the crunchy coconut-panko crust to the velvety coconut sauce, each component is essential but easy to find and work with.
- Large shrimp (1 pound): Peeled and deveined, these form the hearty base for the dish with a tender, flavorful bite.
- Cornstarch (½ cup): Helps the batter stick and gives an initial light crisp coating.
- Eggs (2, beaten): Acts as the glue for breadcrumbs and shredded coconut, ensuring every shrimp is perfectly coated.
- Sweetened shredded coconut (1 cup): Provides a tropical sweetness and chewy texture that’s signature to this recipe.
- Panko breadcrumbs (½ cup): Adds extra crunchiness, elevating the shrimp’s texture.
- Salt (¼ teaspoon): Essential for seasoning to bring all flavors to life.
- Black pepper (¼ teaspoon): Adds a mild kick and depth of flavor.
- Vegetable oil: For frying to achieve that perfect golden crisp.
- Coconut milk (½ cup): Forms the creamy base of the accompanying sauce with subtle richness.
- Sweetened condensed milk (¼ cup): Sweetens and thickens the sauce beautifully.
- Mayonnaise (1 tablespoon): Adds silkiness and a subtle tang to the sauce.
- Rice vinegar (1 teaspoon): Brightens the sauce with a gentle acidity.
- Soy sauce (½ teaspoon): Introduces a savory umami balance.
- Pinch of salt: Adjusts the sauce’s seasoning perfectly.
How to Make Chinese Coconut Shrimp Recipe
Step 1: Prepare the shrimp
Start by patting your shrimp dry, which helps the coating adhere better and ensures crispiness. Season them lightly with salt and black pepper to boost the natural flavor before the breading process begins.
Step 2: Set up the breading station
Create three separate bowls for breading: one with cornstarch, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs. This setup will help you coat each shrimp efficiently and evenly, making sure every bite has that perfect crunch.
Step 3: Coat the shrimp
Dredge each shrimp first in cornstarch, then dip it into the egg wash, and finally press it gently into the coconut-panko mixture. This triple coating locks in moisture and creates the signature crispy exterior.
Step 4: Fry to golden perfection
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F. Fry the shrimp in batches to avoid overcrowding, allowing 2 to 3 minutes per side until they turn beautifully golden and crispy. Remove with a slotted spoon and set them on paper towels to drain excess oil.
Step 5: Make the coconut sauce
While frying, whisk together coconut milk, sweetened condensed milk, mayonnaise, rice vinegar, soy sauce, and a pinch of salt in a small saucepan. Warm it gently over low heat, stirring constantly until it’s heated through. This luscious sauce is what truly makes this Chinese Coconut Shrimp Recipe irresistible.
Step 6: Serve and enjoy!
Serve the crispy shrimp hot with the warm coconut sauce drizzled on top or on the side. This provides a beautiful balance between crunch and creaminess that will have everyone going back for seconds.
How to Serve Chinese Coconut Shrimp Recipe
Garnishes
Adding garnishes like chopped green onions or toasted sesame seeds offers not only visual appeal but adds an extra layer of flavor and a slight crunch that complements the dish perfectly. These simple touches elevate the presentation to restaurant-quality.
Side Dishes
Pair your coconut shrimp with light, refreshing sides such as steamed jasmine rice, a crisp cucumber salad, or sautéed stir-fried greens. These options provide a nice balance, preventing the meal from feeling too heavy and enhancing the tropical vibe of the dish.
Creative Ways to Present
For a fun twist, serve your shrimp on a bed of shredded lettuce or alongside pineapple slices to emphasize the tropical theme. You could even use mini bamboo skewers to make them easy to eat as party appetizers that wow your guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. Keep the sauce separate to maintain the shrimp’s crispy texture when reheated.
Freezing
To freeze, flash freeze the breaded but uncooked shrimp on a baking sheet, then transfer to a freezer-safe bag or container. This makes for a quick future meal—you can fry or bake them straight from frozen for best results.
Reheating
Reheat leftover shrimp in an oven or air fryer at 350°F for about 5-7 minutes to regain that crispy exterior. Avoid microwaving if you want to preserve texture, but you can gently warm the coconut sauce in a saucepan or microwave separately.
FAQs
Can I use frozen shrimp for this Chinese Coconut Shrimp Recipe?
Yes, you can! Just make sure to thaw the shrimp completely and pat them dry very well before breading and frying. Excess moisture can prevent the coating from sticking and reduce crispiness.
Is it possible to bake instead of fry?
Absolutely. Baking is a great alternative for a lighter version. Simply spray the coated shrimp with cooking oil and bake at 425°F for 12 to 15 minutes, flipping halfway through for even cooking and crunch.
What can I substitute for the mayonnaise in the sauce?
If you prefer to skip mayonnaise, you can try Greek yogurt or a light drizzle of coconut cream to maintain a creamy texture without altering the flavor profile too much.
Can I make this dish gluten-free?
Yes! To make the Chinese Coconut Shrimp Recipe gluten-free, use gluten-free panko breadcrumbs or crushed gluten-free crackers in place of regular panko.
How spicy is this recipe?
This recipe isn’t spicy at all. The focus is on the sweet, creamy coconut flavors balanced with savory hints. You can add a pinch of chili flakes or a dash of sriracha to the sauce if you’d like a spicy kick.
Final Thoughts
This Chinese Coconut Shrimp Recipe is one of those dishes that always excites me every time I make it, and I’m confident it will do the same for you and your loved ones. It effortlessly blends wonderful textures with bold but balanced flavors making it a crowd-pleaser anytime of the year. Go ahead and give this recipe a try—you’ll have a go-to showstopper in your culinary repertoire in no time!
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Chinese Coconut Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Pescatarian
Description
Chinese Coconut Shrimp is a delightful Asian-inspired dish featuring crispy, golden shrimp coated in a crunchy coconut and panko breadcrumb mixture, served with a warm, sweet, and tangy coconut sauce. This recipe combines traditional frying techniques with a flavorful coconut sauce, making it a perfect appetizer or main course for seafood lovers who enjoy a blend of sweet and savory flavors.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined, tails on or off
- ½ cup cornstarch
- 2 eggs, beaten
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Coconut Sauce
- ½ cup coconut milk
- ¼ cup sweetened condensed milk
- 1 tablespoon mayonnaise
- 1 teaspoon rice vinegar
- ½ teaspoon soy sauce
- Pinch of salt
Instructions
- Prepare and Season Shrimp: Pat the shrimp dry with paper towels. Season evenly with ¼ teaspoon salt and ¼ teaspoon black pepper to enhance flavor.
- Set Up Breading Station: Arrange three shallow bowls: one with ½ cup cornstarch; the second with 2 beaten eggs; and the third with a mixture of 1 cup sweetened shredded coconut and ½ cup panko breadcrumbs. This setup ensures efficient and even coating.
- Bread the Shrimp: Dredge each shrimp first in cornstarch, then dip into the beaten egg, and finally coat thoroughly with the coconut-panko mixture. Press gently on the shrimp to make sure the coating sticks well.
- Heat Oil for Frying: In a deep skillet or saucepan, pour in enough vegetable oil to a depth of about 2 inches. Heat over medium-high to reach 350°F. Use a thermometer to ensure the correct temperature for optimal frying.
- Fry the Shrimp: Fry shrimp in batches, placing a few pieces carefully into the hot oil. Cook each side for 2-3 minutes, until the coating turns golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain Fried Shrimp: Remove shrimp with a slotted spoon and place on paper towels to drain excess oil, keeping them crisp.
- Make the Coconut Sauce: In a small saucepan, whisk together ½ cup coconut milk, ¼ cup sweetened condensed milk, 1 tablespoon mayonnaise, 1 teaspoon rice vinegar, ½ teaspoon soy sauce, and a pinch of salt. Warm gently over low heat, stirring constantly until heated through, but not boiling.
- Serve: Plate the crispy coconut shrimp and serve alongside or drizzled with the warm coconut sauce. Optionally garnish with chopped green onions or toasted sesame seeds for an added touch.
Notes
- For a healthier alternative, bake the coated shrimp on a baking sheet sprayed with cooking oil at 425°F for 12–15 minutes, flipping halfway through until crisp and cooked.
- Ensure shrimp are patted dry before breading to help the coating adhere better.
- Maintain oil temperature during frying to avoid greasy shrimp.
- Adjust sweetness of the sauce by modifying the amount of sweetened condensed milk to taste.
- This recipe can be doubled for larger gatherings.
