If you’re craving a dish that perfectly balances crispy textures with sweet, tropical flavors, then you need to try this Chinese Coconut Shrimp Recipe. Each golden shrimp bite is coated in crunchy panko and sweet shredded coconut, then paired with a luscious coconut dipping sauce that brings everything together. This dish combines the fun of frying with the freshness of lime and the subtle heat from chili sauce, making it a guaranteed crowd-pleaser whether you serve it as an appetizer or a main course.
Ingredients You’ll Need
The magic of this Chinese Coconut Shrimp Recipe lies in its simple, thoughtfully chosen ingredients. Each component plays a crucial role, whether it’s giving the shrimp its crispy coating, adding flavor, or creating that irresistible sauce.
- 1 pound large shrimp: Peeled and deveined for convenience and perfect bite-sized portions.
- 1/2 cup cornstarch: Helps the egg and coating stick and adds a delicate crispness.
- 2 large eggs: Beaten eggs bind the coating to the shrimp perfectly.
- 3/4 cup sweetened shredded coconut: Offers that quintessential tropical sweetness and texture.
- 1/2 cup panko breadcrumbs: Gives an airy crunch that makes each bite satisfying.
- 1/2 teaspoon salt: Enhances the natural shrimp flavor and balances sweetness.
- 1/4 teaspoon white pepper: Adds a mild spiciness without overpowering the delicate flavors.
- 1/4 cup vegetable oil: Used for frying to get that perfect golden brown exterior.
- For the coconut dipping sauce: 1/2 cup coconut milk, 2 tablespoons mayonnaise, 1 tablespoon sweet chili sauce, 1 teaspoon lime juice, 1 teaspoon honey for a creamy, tangy, and sweet companion.
How to Make Chinese Coconut Shrimp Recipe
Step 1: Prepare the Coating
Start by mixing the shredded coconut and panko breadcrumbs in a shallow bowl—this creates the signature crispy coating that makes this dish special. In two separate bowls, place the cornstarch in one and the beaten eggs in the other. This setup makes dipping and coating the shrimp quick and efficient.
Step 2: Season and Coat the Shrimp
Season your peeled and deveined shrimp with salt and white pepper. Then dredge each shrimp in the cornstarch first, dip it into the beaten egg, and finally press it gently into the coconut-panko mixture. This triple-layer coating helps the shrimp get that crunchy, golden crust when fried.
Step 3: Fry the Shrimp
Heat vegetable oil in a large skillet over medium heat. Fry the shrimp in batches for 2 to 3 minutes on each side until they turn beautifully golden brown and are cooked through. Place the cooked shrimp on paper towels to drain excess oil, making sure every bite stays crisp and light.
Step 4: Make the Coconut Dipping Sauce
While the shrimp sizzles, whisk together coconut milk, mayonnaise, sweet chili sauce, lime juice, and honey until silky smooth. This sauce complements the shrimp perfectly — creamy, sweet, with just the right zing of lime and chili to awaken your taste buds.
How to Serve Chinese Coconut Shrimp Recipe
Garnishes
Fresh garnishes like chopped cilantro, thinly sliced green onions, or a sprinkle of toasted sesame seeds not only add color but elevate the flavor profile with herbal brightness and crunch. These simple touches make the dish feel fresh and vibrant.
Side Dishes
Chinese Coconut Shrimp Recipe shines alongside a light jasmine rice or a refreshing Asian slaw. These sides help balance the richness of the fried shrimp and dipping sauce, creating a harmonious and complete meal.
Creative Ways to Present
For a party, serve the shrimp on bamboo skewers with small ramekins of the coconut sauce for easy dipping. Or, place the shrimp atop mini lettuce cups for a fun handheld appetizer. Presentation can turn this dish from everyday delicious to memorable celebration-worthy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to two days. To keep the shrimp crispy, let them cool completely before storing and reheat carefully.
Freezing
You can freeze the coated, uncooked shrimp by arranging them in a single layer on a baking sheet and freezing until solid, then transferring to a freezer bag. Cook directly from frozen to preserve texture and flavor, perfect for a quick craving any night.
Reheating
To revive that irresistible crispiness, reheat shrimp in an oven or air fryer at 375°F for about 5-7 minutes. Avoid microwaving as it can make the crust soggy. The dipping sauce is best served fresh, so prepare a small batch to enjoy alongside reheated shrimp.
FAQs
Can I use frozen shrimp for this Chinese Coconut Shrimp Recipe?
Absolutely! Just make sure to fully thaw and pat the shrimp dry before coating to ensure the breading sticks well and fries up crispy.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs can work, but panko provides a lighter, crunchier texture that’s perfect for this recipe. You could also crush up some crispy cereal flakes as a substitute for an interesting twist.
Is the shrimp spicy?
The shrimp itself is mild, seasoned simply with salt and white pepper. However, the sweet chili sauce in the dipping sauce adds a gentle, pleasant heat that complements the dish beautifully.
Can I bake the shrimp instead of frying?
Yes! Baking at 425°F for 12 to 15 minutes, flipping halfway through, is a great alternative if you want to skip frying while still enjoying crunchy shrimp.
How long does the coconut dipping sauce keep?
The dipping sauce can be refrigerated in a sealed container for up to 3 days. Give it a good stir before serving as ingredients may separate.
Final Thoughts
There’s something truly special about making this Chinese Coconut Shrimp Recipe that feels like sharing a little tropical sunshine with friends and family. Its crispy, crunchy shell combined with a luscious, tangy sauce turns dinner into a celebration. I encourage you to try making this delightful dish—you’re going to love how effortlessly it comes together and the smiles it brings to your table.
Print
Chinese Coconut Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Pescatarian
Description
Chinese Coconut Shrimp is a delightful dish featuring large shrimp coated in a crispy blend of shredded coconut and panko breadcrumbs, then fried to golden perfection. Served with a creamy and tangy coconut dipping sauce, this recipe offers a perfect combination of crunchy texture and flavorful tropical notes, making it a fantastic appetizer or a delicious main course for seafood lovers.
Ingredients
Shrimp and Coating
- 1 pound large shrimp (peeled and deveined, tails on or off)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 3/4 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup vegetable oil (for frying)
Coconut Dipping Sauce
- 1/2 cup coconut milk
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Coating Mixture: In a shallow bowl, combine the shredded coconut and panko breadcrumbs. In two separate bowls, place the cornstarch in one and the beaten eggs in the other.
- Season and Coat Shrimp: Season the shrimp evenly with salt and white pepper. Dredge each shrimp first in the cornstarch, then dip into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to ensure the coating sticks well.
- Heat Oil and Fry Shrimp: Heat the vegetable oil in a large skillet over medium heat. Fry the shrimp in batches for 2 to 3 minutes on each side until they are golden brown and cooked through. Avoid overcrowding the pan for even frying. Once done, drain the shrimp on paper towels to remove excess oil.
- Make the Dipping Sauce: In a bowl, whisk together the coconut milk, mayonnaise, sweet chili sauce, lime juice, and honey until the mixture is smooth and creamy.
- Serve: Serve the crispy coconut shrimp hot accompanied by the coconut dipping sauce on the side for dipping and extra flavor.
Notes
- For extra crunch, you can bake the coated shrimp in a 425°F oven for 12 to 15 minutes, flipping halfway through cooking.
- This dish works great as an appetizer or you can serve it over rice for a complete meal.
- You may substitute unsweetened shredded coconut if you prefer a less sweet flavor.
