Description
This Chinese Coconut Shrimp recipe features crispy, golden-brown shrimp coated in a sweet and crunchy coconut-panko crust, served with a flavorful sweet chili dipping sauce. Perfect as an appetizer or a party snack, these shrimp deliver a delightful combination of textures and tastes that balance sweetness with a hint of spice.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined with tails on
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
Dipping Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure the coating sticks well. Set them aside on a plate.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, salt, and white pepper. Stir well to mix evenly.
- Prepare Egg Wash: Beat the eggs in a separate bowl until smooth and ready for dipping.
- Combine Coating Mixture: In a third bowl, mix together the shredded sweetened coconut and panko breadcrumbs. This mixture will create the crunchy exterior.
- Coat the Shrimp: Dredge each shrimp first in the flour mixture, shaking off any excess. Then dip it fully into the beaten eggs. Finally, coat the shrimp with the coconut and panko mixture, pressing gently to ensure it sticks well.
- Heat Oil: In a deep pan or heavy-bottomed pot, heat oil to 350°F (175°C). The oil should be deep enough to submerge the shrimp for frying.
- Fry the Shrimp: Fry the shrimp in batches to avoid overcrowding the pan. Cook each batch for 2 to 3 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- Prepare Dipping Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, rice vinegar, and sesame oil until smooth and well combined.
- Serve: Serve the shrimp immediately while hot and crispy, alongside the prepared dipping sauce. This dish pairs well with steamed rice or a fresh slaw.
Notes
- For extra crispiness, double coat the shrimp by repeating the egg dip and coconut-panko coating step before frying.
- To make a lighter version, bake or air fry the coated shrimp at 400°F (200°C) until golden and crispy.
- Use unsweetened coconut flakes if you prefer a less sweet flavor profile.
- These shrimp are great served with steamed jasmine rice or a refreshing cabbage slaw for a complete appetizer or light meal.
