Oh, let me tell you about my absolute favorite Chinese coconut shrimp recipe! It’s the kind of dish that makes your taste buds dance and your heart sing. I remember the first time I tried this recipe; it was at a friend’s dinner party, and I couldn’t believe how perfectly crispy the shrimp were, with that wonderful, tropical hint of coconut. Trust me, there’s something magical about the crunch of the coconut coating paired with the tender shrimp inside. Plus, it’s super easy to whip up at home! In just about 25 minutes, you can impress your friends or family with a delightful appetizer that’s naturally gluten-free. The best part? It pairs beautifully with sweet chili sauce for that extra zing! So, let’s dive right into making this delicious dish together!
Ingredients List
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut, sweetened or unsweetened based on your preference
- 1/2 cup all-purpose flour for that perfect coating
- 2 large eggs, beaten to help the coconut adhere
- 1/2 teaspoon salt to enhance the flavor
- 1/4 teaspoon black pepper for a little kick
- 1/4 teaspoon garlic powder, because garlic makes everything better!
- Oil for frying (I love using vegetable or canola oil for a neutral flavor)
How to Prepare the Chinese Coconut Shrimp Recipe
Alright, let’s get cooking! Preparing this Chinese coconut shrimp recipe is straightforward, and I promise you’ll feel like a culinary rockstar once you see those golden, crispy shrimp come out of the pan. Just follow these steps, and you’ll have a fantastic appetizer ready in no time!
Step-by-Step Instructions
- First, grab a mixing bowl and combine the flour, salt, black pepper, and garlic powder. This will give your shrimp a lovely flavor base.
- Next, take each peeled and deveined shrimp and dip it into the flour mixture, making sure it’s fully coated. This is the key to that crispy texture!
- Then, dip the floured shrimp into the beaten eggs. This helps the coconut stick, so don’t skip this step!
- Now, roll the shrimp in the shredded coconut, pressing gently to make sure it sticks well. You want each shrimp to be generously coated in coconut!
- In a large skillet, heat about an inch of oil over medium heat. You want it hot enough so that a small piece of coconut sizzles when added, which usually takes about 350°F (175°C).
- Carefully add the shrimp to the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they’re golden brown and deliciously crispy.
- Once cooked, remove the shrimp and place them on a paper towel-lined plate to drain any excess oil.
- Serve them hot with your favorite dipping sauce, and get ready for those compliments!
Nutritional Information
Now, let’s talk about the nutritional side of this Chinese coconut shrimp recipe! Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these values are just a general guideline. Here’s a breakdown of what you can expect per serving:
- Calories: 300
- Fat: 18g
- Protein: 15g
- Carbohydrates: 25g
- Sugar: 2g
- Sodium: 400mg
- Fiber: 2g
- Cholesterol: 150mg
These shrimp are not only tasty but also pack a good protein punch! Perfect for a light appetizer that won’t weigh you down. Enjoy every crispy bite, knowing you’re treating yourself to something delicious yet satisfying!
Why You’ll Love This Recipe
- Quick and easy to prepare, ready in just 25 minutes!
- Deliciously crispy on the outside and tender on the inside.
- Exotic flavor from the coconut that transports you to a tropical paradise.
- Naturally gluten-free, so everyone can enjoy it without worry.
- Perfect as an appetizer for gatherings or a special treat at home.
- Customizable with your favorite dipping sauces, like sweet chili or spicy mayo.
Tips for Success
Want to nail this Chinese coconut shrimp recipe? Here are my top tips to ensure your shrimp turn out absolutely perfect every time!
- Use fresh shrimp: Trust me, fresh shrimp make a world of difference in flavor and texture. If you can, buy them the same day you plan to cook!
- Don’t skip the egg: The beaten eggs are crucial for helping the coconut adhere. Make sure each shrimp gets a good coating!
- Watch the oil temperature: If the oil isn’t hot enough, your shrimp will soak up too much oil and won’t get crispy. A kitchen thermometer can be your best friend here!
- Fry in batches: Avoid overcrowding the pan; it can lower the oil temperature and lead to soggy shrimp. Fry in small batches for that perfect crunch!
- Experiment with spices: Feel free to adjust the seasoning in the flour mixture to suit your taste—add a pinch of cayenne for heat or some paprika for extra flavor!
With these tips, you’ll be on your way to creating the most delightful coconut shrimp that will have everyone coming back for seconds!
Variations
If you want to mix things up with this Chinese coconut shrimp recipe, here are some fun variations to consider! You can try different dipping sauces like a tangy mango salsa or a spicy sriracha mayo for a kick. For the breading, swap out the regular coconut for panko breadcrumbs mixed with coconut for an extra crunch. Feeling adventurous? Add a sprinkle of lime zest to the coconut for a bright twist or toss in some finely chopped herbs like cilantro for added freshness. There are endless possibilities to make this dish uniquely yours!
Serving Suggestions
When it comes to serving this Chinese coconut shrimp recipe, the possibilities are endless! I love pairing these crispy delights with a fresh, zesty salad—something like a mango avocado salad really complements the shrimp’s tropical flavors. You could also serve them alongside some sticky rice or fried rice for a satisfying meal. If you’re feeling fancy, consider offering a selection of dipping sauces like sweet chili, soy sauce, or even a tangy peanut sauce to elevate the experience. And don’t forget a side of steamed veggies or a light stir-fry to balance out the dish. Trust me, your guests will be raving about this spread!
Storage & Reheating Instructions
If you happen to have any leftovers from this Chinese coconut shrimp recipe (which I doubt because they’re so delicious!), here’s how to store and reheat them. First, let the shrimp cool completely, then store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy them again, I recommend reheating them in an oven at 350°F (175°C) for about 10 minutes to help regain that crispy texture. You can also use an air fryer for a quicker option—just a few minutes at 350°F will do the trick! Avoid microwaving, as it can make them soggy. Enjoy your tasty leftovers!
For more delicious shrimp recipes, check out this air fryer shrimp recipe or this bang bang shrimp recipe!
Print
Chinese Coconut Shrimp Recipe: 7 Steps to Crunchy Bliss
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious Chinese coconut shrimp recipe featuring crispy shrimp coated in coconut.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Oil for frying
Instructions
- In a bowl, mix flour, salt, pepper, and garlic powder.
- Dip each shrimp in the flour mixture, then into the beaten eggs.
- Coat shrimp with shredded coconut.
- Heat oil in a pan over medium heat.
- Fry shrimp until golden brown, about 3-4 minutes per side.
- Remove and drain on paper towels.
- Serve hot with dipping sauce.
Notes
- Use fresh shrimp for best results.
- Adjust seasoning according to your taste.
- Pair with sweet chili sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Chinese coconut shrimp recipe, coconut shrimp, shrimp appetizer
