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
Scale
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.
