Introduction
Transform humble shrimp into an irresistible takeout-worthy feast with this easy Chinese Coconut Shrimp recipe! This recipe delivers all the creamy, sweet, and satisfying goodness of your favorite restaurant dish, but right in the comfort of your own kitchen. Get ready for a flavor explosion that’s both simple and spectacular – perfect for a weeknight dinner or a fun family gathering!
Why This Works
This recipe works because it strikes the perfect balance between sweet and savory. The crunchy coconut coating adds a delightful textural contrast to the tender shrimp, and the creamy sauce is simply addictive. It’s also super easy to follow, even for beginner cooks, and requires minimal ingredients you probably already have on hand. Get ready to impress your family and friends with minimal effort!
Key Ingredients
- 🍤 1 lb large shrimp, peeled and deveined
- 🥥 1 cup shredded coconut, unsweetened
- 🥚 1 large egg, lightly beaten
- 🍚 1/2 cup all-purpose flour
- 🥣 1/2 teaspoon salt
- 🌶️ 1/4 teaspoon black pepper
- 🧈 2 tablespoons vegetable oil, for frying
- 🍯 1/4 cup honey
- 🍶 1/4 cup soy sauce
- 🥛 2 tablespoons rice vinegar
- 🧄 1 clove garlic, minced
- cornstarch for thickening (optional)
Instructions
1️⃣ Prep the Shrimp: Pat the shrimp dry with paper towels. This helps the coating adhere better.
2️⃣ Create the Coating: In three separate shallow dishes, place the flour, beaten egg, and shredded coconut. Season the flour with salt and pepper.
3️⃣ Coat the Shrimp: Dredge each shrimp in the flour, then dip into the egg, and finally, coat thoroughly in the coconut.
4️⃣ Fry the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the coated shrimp in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Remove the shrimp and place them on a wire rack to drain excess oil.
5️⃣ Make the Sauce: In a small saucepan, whisk together the honey, soy sauce, rice vinegar, and minced garlic. Bring to a simmer over medium heat. If you prefer a thicker sauce, mix 1-2 teaspoons of cornstarch with a tablespoon of cold water to create a slurry and stir it into the simmering sauce until thickened.
6️⃣ Combine & Serve: Pour the sauce over the cooked shrimp and toss gently to coat. Serve immediately with rice or your favorite sides.
Handy Tips
- For extra crispy shrimp, let the coated shrimp rest for about 10-15 minutes before frying. This allows the coating to set.
- Don’t overcrowd the pan when frying the shrimp. This will lower the oil temperature and result in soggy shrimp. Work in batches if necessary.
- If you don’t have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar.
Heat Control
Medium-high heat is crucial for achieving a crispy coconut coating without burning the shrimp. If the oil is too hot, the shrimp will burn on the outside before cooking through the inside. If the oil is too cool, the shrimp will be greasy and not crispy.
Crunch Factor
The crunch comes from the perfectly fried coconut coating. Make sure to pat the shrimp dry before coating and don’t overcrowd the pan to ensure a crispy, golden-brown result.
Pro Kitchen Tricks
- For a spicier kick, add a pinch of red pepper flakes to the flour mixture.
- A squeeze of lime juice at the end brightens up the sauce beautifully.
- To save time, you can use pre-made coconut flakes.
Storage Tips
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Gift Packaging Ideas
These shrimp are fantastic for potlucks or gatherings! Package them in individual containers for easy grab-and-go snacks or party appetizers.
Flavor Variations
🌟 Spicy Sweet Chili: Add a tablespoon of sweet chili sauce to the sauce mixture.
🌟 Garlic Parmesan: Add 1/4 cup grated parmesan cheese to the flour mixture.
🌟 Ginger Lime: Add 1 tablespoon of grated ginger and the juice of 1 lime to the sauce mixture.
🌟 Pineapple Coconut: Stir in 1/4 cup of crushed pineapple to the sauce for a tropical twist.
Troubleshooting
- Soggy Shrimp: This usually means the oil wasn’t hot enough or the shrimp were overcrowded in the pan.
- Burnt Shrimp: The oil was too hot. Lower the heat and fry in smaller batches.
- Bland Sauce: Add a pinch more salt, or a dash of your favorite hot sauce for a little zing.
FAQ
- Can I bake the shrimp instead of frying them? Yes, you can bake them at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won’t be as crispy as fried shrimp, but they will still be delicious!
- Can I use frozen shrimp? Yes, but make sure to thaw them completely and pat them very dry before coating.
- What can I serve with this dish? This dish pairs beautifully with steamed rice, noodles, or even a simple green salad.
Conclusion
This Easy Chinese Coconut Shrimp recipe is a guaranteed crowd-pleaser! It’s quick, easy, and delivers amazing flavor. Try it out and let us know what you think – we’d love to see your creations! Share your photos and reviews on Ratemyrecipes.com! Enjoy!
Cheater's Coconut Shrimp: So Easy, It's Crazy!
This quick and easy coconut shrimp recipe uses a simple technique to deliver crispy, flavorful shrimp coated in coconut and panko bread crumbs.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
Instructions
- In a bowl, mix together the flour, garlic powder, salt, pepper, and paprika.
- In another bowl, beat the eggs until well combined.
- In a third bowl, combine the shredded coconut and panko bread crumbs.
- Dip each shrimp into the flour mixture, then the beaten eggs, and finally coat with the coconut-panko mixture.
- Heat vegetable oil in a deep pan over medium heat.
- Fry the shrimp in batches until golden brown, about 3-4 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Tips
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- For added flavor, marinate the shrimp in lime juice and chili powder before coating.