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Delicious plate of Chinese coconut shrimp with dipping sauce

Chinese Coconut Shrimp

A quick and easy recipe for crispy coconut-coated shrimp, perfect for an appetizer or a main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Shrimp Coating
  • 1 pound large shrimp, peeled and deveined Use larger shrimp for a satisfying bite.
  • 1 cup shredded coconut Toasting the coconut will enhance the flavor.
  • 1 cup breadcrumbs For extra zest, consider adding lime zest.
  • 1/2 cup all-purpose flour This will be used for the initial coating.
  • 2 large eggs, beaten Ensure they are well beaten for proper coating.
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying Use a flavorless oil suitable for frying.
  • Dipping sauce (sweet chili sauce or a zesty sauce of choice) Sweet chili sauce is a classic pairing.

Method
 

Preparation
  1. In a bowl, mix flour, garlic powder, salt, and black pepper.
  2. Set up a breading station with flour, beaten eggs, and a mixture of coconut and breadcrumbs.
Cooking
  1. Dip each shrimp first in the flour, then the egg, and finally coat with the coconut-breadcrumb mixture.
  2. Heat oil in a deep skillet over medium-high heat.
  3. Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
  4. Remove and drain on paper towels.
Serving
  1. Serve warm with your choice of dipping sauce.

Notes

These shrimp are perfect as an appetizer or alongside steamed rice. Store leftovers in the fridge for 2-3 days or freeze for longer storage. Reheat in the oven or air fryer for best results.