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Chinese Coconut Shrimp

A delightful dish featuring succulent shrimp coated in a crispy coconut crust, perfect for dinner parties or family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Fresh shrimp is recommended for best flavor.
  • 1 cup shredded coconut
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional) Adjust based on spice preference.
For Serving
  • to taste sweet chili sauce or mango dipping sauce Choose your preferred dipping sauce.

Method
 

Preparation
  1. Rinse the shrimp under cold water and pat them dry with paper towels.
  2. In three shallow bowls, place flour in the first, beaten eggs in the second, and a mix of shredded coconut, breadcrumbs, salt, pepper, garlic powder, and cayenne in the third.
Breading
  1. Dredge each shrimp in flour, dip in the beaten eggs, and coat with the coconut mixture. Set aside and repeat for all shrimp.
Cooking
  1. In a large skillet, heat about half an inch of oil over medium heat until it shimmers.
  2. Fry the shrimp for about 2-3 minutes on each side, until golden brown. Cook in batches to avoid overcrowding.
  3. Remove the shrimp and place them on paper towels to drain excess oil.
Serving
  1. Serve warm with sweet chili sauce or mango sauce for dipping.

Notes

For the best flavor, use fresh shrimp and ensure the oil temperature is proper to avoid sogginess. Leftovers can be stored in an airtight container for up to two days, or frozen for up to a month.