Chinese Coconut Shrimp is a fun and tasty dish that brings together crispy shrimp coated in a crunchy coconut batter with a hint of sweetness and a touch of tangy sauce. The combination of the light, flaky coconut and the juicy shrimp inside makes every bite a little burst of flavor and texture that’s hard to resist.
I love making this recipe when I want something a bit different but still quick and simple. The coconut adds such a nice twist to the usual shrimp, and I find that dipping them in a sweet chili sauce or a simple soy glaze takes it to the next level. It’s a dish that always gets people asking for seconds, and I enjoy how easy it is to prepare without a ton of fuss.
Serving Chinese Coconut Shrimp is always a hit at gatherings or just for a cozy dinner at home. I like to pair it with steamed rice or a fresh cucumber salad to balance out the richness. It feels like a little tropical vacation on a plate, and I think you’ll love how the crispy coconut and tender shrimp come together to make a fun and tasty meal.
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp work best here for easy eating and quick cooking. You can use frozen shrimp just thaw and pat dry well for crispiness.
Shredded Coconut & Panko: Unsweetened shredded coconut adds texture and flavor. Panko breadcrumbs keep the coating light and crunchy. If you don’t have panko, regular breadcrumbs work but may be less crispy.
Coconut Milk: This adds moisture and a subtle tropical taste to the batter. If unavailable, you can use regular milk or almond milk, though flavor will be milder.
Honey & Soy Sauce: Key for the sweet and salty sauce. For a vegan option, swap honey with maple syrup or agave syrup, and use tamari instead of soy sauce if gluten-free is needed.
How Do I Get Perfectly Crispy Coconut Shrimp?
Crispy shrimp comes from layering the coating and frying at the right temperature. Follow these tips:
- Pat shrimp dry before coating to help the batter stick.
- Dip shrimp first in dry flour, then in wet egg-coconut milk mix, then coat with coconut and panko. This triple layer helps crispiness.
- Don’t overcrowd the pan while frying; fry in batches to keep oil hot and shrimp crunchy.
- Maintain oil temperature around 350°F (175°C). Too low, shrimp get greasy; too high, coating burns before shrimp cooks.
- Drain cooked shrimp on paper towels quickly to avoid sogginess.
Equipment You’ll Need
- Deep-fryer or large, heavy-bottomed pot – I prefer this to keep the oil temperature steady for crispy coating.
- Cooking thermometer – helps ensure your oil stays at the perfect 350°F (175°C) for frying.
- Wide shallow bowls – one each for flour, egg-coconut milk mixture, and coconut-panko coating, making the coating process easy.
- Slotted spoon or tongs – for safely removing the shrimp from hot oil.
- Paper towels – to drain excess oil and keep the shrimp crispy.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave for a vegan sweetener, and use tamari instead of soy for a gluten-free version.
- Add a dash of five-spice powder or cayenne pepper to the coating for a spicy twist.
- Include chopped pineapple or chopped mango in the sauce for a tropical fruit kick.
- Serve with a side of shredded carrots and sliced cucumbers for a fresh, crunchy contrast.
Chinese Coconut Shrimp
Ingredients You’ll Need:
Shrimp and Coating:
- 1 lb large shrimp, peeled and deveined (tails optional)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup coconut milk
- Salt and white pepper, to taste
- Vegetable oil, for frying
For Serving:
- 2 cups cooked jasmine rice
- 2 tablespoons chopped green onions (optional garnish)
Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10 minutes to fry the shrimp in batches, and 5 minutes to make the sauce. Overall, you should plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Shrimp:
Rinse your shrimp well and pat them dry with paper towels. Season lightly with salt and white pepper to add flavor.
2. Mix the Batter and Coating:
Set up three shallow bowls: one with the flour, one with eggs whisked together with coconut milk, and one with shredded coconut mixed with panko breadcrumbs. This will help with the dipping and coating process.
3. Coat the Shrimp:
Dip each shrimp first into the flour, shaking off any extra. Next, dip it into the egg and coconut milk mixture. Finally, press it into the coconut and panko mix until well coated.
4. Fry the Shrimp:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place the coated shrimp into the hot oil in batches, frying for 2-3 minutes until they turn golden and crispy. Use a slotted spoon to remove them and let them drain on paper towels.
5. Prepare the Sauce:
In a small saucepan, combine honey, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. Toss Shrimp in Sauce:
Place the fried shrimp in a bowl, pour the warm sauce over them, and gently toss to coat every piece evenly.
7. Serve:
Serve the sauced shrimp over steamed jasmine rice and garnish with chopped green onions if you like. Enjoy your delicious Chinese Coconut Shrimp!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely in the fridge overnight or under cold running water. Pat them dry thoroughly before coating to ensure the batter sticks well and fries up crispy.
Can I Bake Instead of Frying the Shrimp?
You can bake the coated shrimp on a lined baking sheet at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won’t be as crispy as fried but still tasty and healthier!
How Should I Store Leftovers?
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in the oven or a skillet to help maintain crispiness, and warm the sauce gently on the stove or microwave.
What Are Good Side Dishes to Serve With Chinese Coconut Shrimp?
This shrimp pairs wonderfully with steamed jasmine rice, a fresh cucumber salad, or stir-fried vegetables to balance the sweet and savory flavors.
