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
Scale
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.
