Why Make This Recipe
Chinese Coconut Shrimp is a delightful dish that brings a taste of the tropics to your table. Its crispy, golden exterior pairs perfectly with the tender shrimp inside, creating a wonderful texture and flavor. This recipe is not only delicious but also simple to make, making it great for both special occasions and casual dinners. You can impress your family and friends with this easy yet tasty seafood treat.
How to Make Chinese Coconut Shrimp
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
- Oil for frying
Directions:
- Preheat the oil in a deep pan over medium heat.
- In a bowl, mix the flour, garlic powder, salt, and pepper.
- In another bowl, beat the eggs and add the coconut milk.
- In a third bowl, mix the shredded coconut and panko breadcrumbs.
- Dredge the shrimp in the flour mixture, dip them in the egg mixture, and then coat with the coconut mixture.
- Fry the shrimp in hot oil until they are golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels. Serve hot.
How to Serve Chinese Coconut Shrimp
Serve your delicious Chinese Coconut Shrimp hot, straight from the fryer. They pair well with sweet chili sauce, soy sauce, or a fresh salad. You can also enjoy them as a side dish or a tasty appetizer at your next gathering.
How to Store Chinese Coconut Shrimp
If you have leftovers, let the shrimp cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to restore their crispiness before serving again.
Tips to Make Chinese Coconut Shrimp
- Make sure the oil is hot enough before frying to get a good crunch.
- Do not overcrowd the pan while frying; fry in batches if needed.
- For extra flavor, you can add a bit of lime or lemon zest to the coating mixture.
Variation
You can add spices like cayenne pepper or chili flakes for a spicy kick. Additionally, try using different types of shrimp or even other seafood, such as fish or scallops.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before using.
Q: Can I bake the shrimp instead of frying?
A: Yes, you can bake them. Preheat the oven to 400°F (200°C) and bake for about 15-20 minutes, or until they are golden and cooked through.
Q: What can I serve with Chinese Coconut Shrimp?
A: You can serve them with rice, noodles, or a fresh vegetable salad for a complete meal.
Chinese Coconut Shrimp
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Seafood
Description
Crispy and golden coconut shrimp that brings a taste of the tropics to your table.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
- Oil for frying
Instructions
- Preheat the oil in a deep pan over medium heat.
- In a bowl, mix the flour, garlic powder, salt, and pepper.
- In another bowl, beat the eggs and add the coconut milk.
- In a third bowl, mix the shredded coconut and panko breadcrumbs.
- Dredge the shrimp in the flour mixture, dip them in the egg mixture, and then coat with the coconut mixture.
- Fry the shrimp in hot oil until they are golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels. Serve hot.
Notes
Make sure the oil is hot enough before frying for a good crunch. You can add lime or lemon zest for extra flavor.