If you are craving something crispy, flavorful, and indulgently tropical, then this Chinese Coconut Shrimp Recipe is just the perfect dish to brighten your meal times. Imagine plump shrimp coated in a perfectly crunchy coconut-panko shell, fried to a golden crisp, and then smothered in a luscious, creamy coconut sauce that sings with a hint of sweetness and tang. It’s a celebration of textures and tastes that feels both exotic and comforting all at once. Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step to making this dish truly shine. Each item is thoughtfully chosen to deliver an irresistible crunch, a juicy bite, and a rich, creamy sauce that’s balanced perfectly with sweetness and a touch of acidity.
- 1 pound large shrimp (peeled and deveined, tails on or off): The star of the dish, providing tender and juicy seafood goodness.
- ½ cup cornstarch: Creates a light base coating that helps the batter stick and crisps up beautifully.
- 2 large eggs (beaten): Acts as the adhesive layer for the coconut and panko to cling to the shrimp.
- 1 cup sweetened shredded coconut: Brings an irresistible tropical flavor and crunchy texture.
- ½ cup panko breadcrumbs: Adds extra crunch and a light golden finish.
- ¼ teaspoon salt: Enhances all the flavors without overpowering the delicate shrimp.
- ¼ teaspoon white pepper: Offers a subtle warmth and earthiness that complements the coconut.
- Vegetable oil for frying: Essential for achieving that perfect crispy coating.
- ½ cup coconut milk: Forms the creamy base of the luscious sauce that ties the dish together.
- ¼ cup sweetened condensed milk: Adds depth of sweetness and creaminess to the sauce.
- 2 tablespoons mayonnaise: Gives the sauce its rich, velvety texture.
- 1 tablespoon honey: Balances the slight tanginess with a natural sweetness.
- 1 teaspoon rice vinegar: Cuts through the richness adding brightness.
- Pinch of salt: Perfectly rounds out the sauce’s flavors.
How to Make Chinese Coconut Shrimp Recipe
Step 1: Prepare the Coatings
Start by setting up three shallow bowls: one with cornstarch, one with beaten eggs, and a third combining the shredded coconut, panko breadcrumbs, salt, and white pepper. This arrangement makes the dredging process seamless and ensures each shrimp gets coated perfectly with every layer, guaranteeing that coveted crispy texture.
Step 2: Coat the Shrimp
Take each shrimp and dredge it first in the cornstarch, making sure it’s evenly covered but not clumpy. Next, dip it into the beaten eggs to help the coconut and panko stick. Finally, press the shrimp into the coconut-panko mixture, coating generously and patting lightly so the coating adheres well. Set these beauties aside on a plate, ready for frying.
Step 3: Fry the Shrimp
Heat about one inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches to avoid crowding the pan, cooking each side for 2 to 3 minutes until a stunning golden brown crust forms. Remove and drain on paper towels to keep them crispy and let excess oil drain off.
Step 4: Make the Creamy Coconut Sauce
While the shrimp cooks, combine coconut milk, sweetened condensed milk, mayonnaise, honey, rice vinegar, and a pinch of salt in a small saucepan over low heat. Whisk gently and simmer for 2 to 3 minutes until the sauce is smooth and slightly thickened—this sauce is what elevates the dish from good to absolutely crave-worthy.
Step 5: Combine and Serve
To serve, you can gently toss the warm fried shrimp in the coconut sauce or simply drizzle the sauce over the top. Both ways are delicious, ensuring every bite is richly coated without losing that satisfying crunch.
How to Serve Chinese Coconut Shrimp Recipe
Garnishes
To add a fresh pop to your dish, sprinkle extra shredded coconut for enhanced texture or finely chopped green onions for vibrant color and a gentle oniony crispness. These simple garnishes add a lovely finishing touch that excites the eyes as much as the palate.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or a fragrant coconut rice to keep things cohesive. For a lighter option, serve it atop a crisp green salad with a tangy vinaigrette, balancing the creamy shrimp with refreshing crunch and acidity.
Creative Ways to Present
Feeling adventurous? Skewer the shrimp and serve with the sauce on the side for a fun party appetizer. Alternatively, pile the shrimp over a bed of coconut-infused quinoa or wrap them in fresh lettuce leaves with a drizzle of sauce for an interactive finger-food experience everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Chinese Coconut Shrimp Recipe (and you just might!), store the shrimp separately from the sauce in airtight containers in the refrigerator. This keeps the crispy shell intact rather than soggy. The shrimp will keep well for up to 2 days.
Freezing
You can freeze the leftover cooked shrimp, but it’s best to do so before coating and frying if you want to maintain fresh crispiness after reheating. Freeze the coated shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to a month. The sauce should be refrigerated and used fresh rather than frozen.
Reheating
To bring back that crunch, reheat shrimp in a 375°F oven on a wire rack for about 8-10 minutes until hot and crisp. Avoid microwaving as it will make the coating soggy. Warm the sauce gently on the stove before drizzling to maintain that perfect creamy texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely, pat them dry to avoid excess moisture, and proceed with the coating as usual to get that perfect crispy finish.
Is there a gluten-free version of this Chinese Coconut Shrimp Recipe?
Definitely! Swap the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal, and ensure your mayonnaise and other ingredients are gluten-free certified.
Can I bake the shrimp instead of frying?
Yes, baking is a great alternative if you prefer less oil. Place the coated shrimp on a wire rack over a baking sheet and bake at 400°F for 15 to 18 minutes, flipping halfway through for even browning.
How spicy is this Chinese Coconut Shrimp Recipe?
This recipe is not spicy by default, focusing more on sweet, creamy, and slightly tangy flavors. However, you can add a pinch of cayenne pepper to the coating or a spicy dip on the side if you love a kick.
Can I make the coconut sauce in advance?
Yes, you can prepare the coconut sauce a day ahead and store it in the refrigerator. Warm it gently before serving for the best texture and flavor.
Final Thoughts
There’s something truly magical about this Chinese Coconut Shrimp Recipe—it’s a delightful balance of crunchy, creamy, sweet, and savory all in one bite. Whether you’re serving it for a family dinner or impressing guests at your next gathering, it’s guaranteed to bring smiles and satisfied cravings. So go ahead, give this fantastic dish a try and watch it become a beloved staple that everyone asks for again and again!
Print
Chinese Coconut Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Pescatarian
Description
Chinese Coconut Shrimp features large shrimp coated in a crispy mixture of shredded coconut and panko breadcrumbs, fried to golden perfection and served with a creamy, sweet coconut sauce. This delicious fusion appetizer brings together crunchy textures and rich tropical flavors for an irresistible treat.
Ingredients
Shrimp Coating
- 1 pound large shrimp (peeled and deveined, tails on or off)
- ½ cup cornstarch
- 2 large eggs (beaten)
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Vegetable oil for frying
Creamy Coconut Sauce
- ½ cup coconut milk
- ¼ cup sweetened condensed milk
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Pinch of salt
Instructions
- Prepare the coating stations: Set out three shallow bowls. Place cornstarch in the first bowl. Beat the eggs in the second bowl. In the third bowl, mix together shredded coconut, panko breadcrumbs, salt, and white pepper.
- Coat the shrimp: Dredge each shrimp first in the cornstarch, then dip into the beaten eggs, and finally press into the coconut-panko mixture to coat evenly. Lay the coated shrimp on a plate and set aside.
- Heat the oil: Pour about 1 inch of vegetable oil into a deep skillet or pan and heat over medium-high heat to 350°F (175°C), ideal for frying.
- Fry the shrimp: Fry the shrimp in batches to avoid crowding the pan. Cook each side for 2–3 minutes until they turn a crispy golden brown. Remove and drain on paper towels to remove excess oil.
- Prepare the coconut sauce: In a small saucepan over low heat, combine coconut milk, sweetened condensed milk, mayonnaise, honey, rice vinegar, and a pinch of salt. Whisk gently and simmer for 2–3 minutes until the sauce is smooth and slightly thickened.
- Serve: Toss the fried shrimp in the warm coconut sauce or drizzle the sauce on top. Optionally, garnish with extra shredded coconut or chopped green onions before serving.
Notes
- For a lighter alternative, bake the coated shrimp on a wire rack over a baking sheet at 400°F (200°C) for 15–18 minutes, flipping halfway through.
- Serve alongside steamed rice or over a fresh salad to make a complete meal.
- Be careful not to overcrowd the pan during frying to maintain the oil temperature and achieve optimal crispiness.
- Use tails on or off according to preference; tails on offer a better grip and presentation.
