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
Scale
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.
