Chinese Coconut Shrimp

Craving a dish that’s both comforting and exciting? Look no further than my Best Chinese Coconut Shrimp! This recipe takes succulent, juicy shrimp and coats them in a crispy, golden coconut crust, all finished with a sweet and savory Asian-inspired sauce. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make at home, especially as we head into warmer weather. Imagine biting into that crispy coconut coating, followed by the tender shrimp and the explosion of flavor from the sauce.

I’ve perfected this recipe over years of testing and tweaking, drawing inspiration from countless restaurant dishes and online recipes. It’s the ideal dish to impress at a summer barbecue, add a touch of the exotic to a weeknight meal, or simply satisfy a craving for delicious, crispy seafood. And trust me, once you try it, you’ll be hooked! The light coconut flavor perfectly complements the umami of the Asian-inspired sauce, creating a symphony of tastes that will have you coming back for more. The recipe is also perfect for those who are looking for something a little bit different from the usual stir-fries and noodle dishes.

Coconut shrimp recipes have been trending recently, fueled by social media platforms like TikTok and Instagram. I think this is because more people are looking for easy ways to create restaurant-quality dishes in their own kitchens. As a seasoned home cook and food blogger, I’m constantly searching for recipes that are simple, flavorful, and visually appealing – and this Chinese Coconut Shrimp ticks all the boxes. Get ready to experience a flavor explosion in every bite

Ingredients for Perfectly Crispy Coconut Shrimp

The secret to amazing coconut shrimp lies in the quality of the ingredients and the preparation. Here’s a breakdown of what you’ll need:

• Shrimp: I recommend using large or jumbo shrimp (21-25 count per pound), peeled and deveined. Pat them dry thoroughly with paper towels; this is crucial for getting a crispy coating. Shrimp provide lean protein and are a great source of selenium, an antioxidant.
• Coconut Flakes: Use unsweetened shredded coconut. Sweetened coconut can burn easily and make the dish too sweet. Ensure the coconut flakes are finely shredded for the best texture.
• Panko Breadcrumbs: Panko creates a lighter, crispier coating than regular breadcrumbs. They add great texture and don’t get soggy easily.
• All-Purpose Flour: This helps the batter adhere to the shrimp. You can substitute with gluten-free all-purpose flour if needed.
• Eggs: Beaten eggs act as a binder for the coating. Use large eggs for the best consistency.
• Soy Sauce: Use low-sodium soy sauce to control the saltiness. Soy sauce adds umami and depth of flavor.
• Honey: Adds sweetness and helps the sauce thicken. Maple syrup can be used as a substitute.
• Rice Vinegar: Provides a tangy balance to the sweetness. Apple cider vinegar can also be used.
• Ginger: Freshly grated ginger adds a warm, aromatic flavor.
• Garlic: Minced garlic is essential for the savory base.
• Cornstarch: Used to thicken the sauce. Tapioca starch is a good alternative.
• Vegetable Oil: For frying. Canola oil or peanut oil are also good options.
• Sesame Oil: Adds a nutty aroma to the sauce.
• Optional Garnishes: Chopped green onions, sesame seeds, red pepper flakes.

Ingredient Science: The combination of flour, egg, and panko breadcrumbs creates a multi-layered coating. The flour provides a base for the egg to adhere to, and the panko breadcrumbs provide the crispy exterior. Coconut flakes add a unique flavor and texture.

Substitution Tips: If you’re allergic to shrimp, you can use chicken tenders or scallops instead. For a vegan option, try using tofu or cauliflower florets.

Expert Tips for Perfectly Crispy Coconut Shrimp

Here are some of my top tips for achieving coconut shrimp perfection:

• Dry the Shrimp Thoroughly: This is the most important step! Excess moisture will prevent the coating from sticking and result in soggy shrimp. Use paper towels to pat the shrimp dry several times.
• Don’t Overcrowd the Pan: Fry the shrimp in batches to maintain the oil temperature. Overcrowding will lower the temperature and result in greasy shrimp.
• Use a Thermometer: Maintain the oil temperature at 350-375°F (175-190°C) for optimal frying.
• Don’t Overcook: Shrimp cook quickly! Overcooking will make them rubbery. Cook for 2-3 minutes per side, or until golden brown and cooked through.
• Make the Sauce Ahead: The sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together.
• Keep Warm in the Oven: If you’re making a large batch, keep the cooked shrimp warm in a preheated oven at 200°F (95°C).
• Double Dip for Extra Crispiness: For an extra crispy coating, dip the shrimp in the flour, egg, and coconut mixture twice.

My Personal Testing Notes: I’ve found that using a combination of coconut flakes and panko breadcrumbs creates the perfect balance of flavor and texture. I also like to add a pinch of salt and pepper to the coconut mixture to enhance the flavor. I’ve also found that chilling the shrimp for about 15 minutes after coating them helps the coating adhere better during frying.

FAQ About Chinese Coconut Shrimp

Here are some frequently asked questions about making Chinese Coconut Shrimp:

Can I bake the coconut shrimp instead of frying?

Yes, you can bake the coconut shrimp for a healthier option. Preheat your oven to 400°F (200°C). Place the coated shrimp on a baking sheet lined with parchment paper and bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through. You may need to spray them lightly with cooking oil for extra crispness.

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry thoroughly before coating. Place them in a colander in the refrigerator overnight, or quick-thaw them under cold running water.

Can I make the coconut shrimp ahead of time?

You can prepare the shrimp by coating them in the coconut mixture ahead of time and storing them in the refrigerator for up to 2 hours. However, I recommend frying them just before serving for the best results. You can also prepare the sauce a day or two in advance.

What dipping sauce goes well with coconut shrimp?

Besides the honey-soy sauce in this recipe, many dipping sauces pair well with coconut shrimp. Popular options include sweet chili sauce, pineapple salsa, mango chutney, and spicy mayo.

Can I add spices to the coconut coating?

Absolutely! Feel free to add spices to the coconut mixture to customize the flavor. Some great options include paprika, garlic powder, onion powder, cayenne pepper, or curry powder.

How do I prevent the coconut coating from falling off?

The key is to ensure the shrimp are completely dry before coating them. Pat them dry thoroughly with paper towels. Also, make sure to press the coconut mixture firmly onto the shrimp to ensure it adheres properly. Chilling the shrimp after coating them also helps.

Is this recipe gluten-free?

Not in its current form, as it uses all-purpose flour and panko breadcrumbs. However, you can easily make it gluten-free by substituting gluten-free all-purpose flour and gluten-free panko breadcrumbs.

Print