Description
Indulge in the perfect crunch and sweet-savory flavor of homemade Chinese Coconut Shrimp. This recipe guarantees tender shrimp with an irresistible crispy coating.
Ingredients
- 1 lb large or jumbo shrimp (21/25 or 16/20 count), raw, peeled, deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, whisked
- 1 tbsp milk or water
- 1 cup Panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
- 2–3 cups neutral oil for frying (vegetable, canola, or peanut)
- For the Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce
- 1 tbsp fresh lime juice
- 1 tsp rice vinegar (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Prepare Shrimp: Thaw shrimp, if frozen. Pat completely dry with paper towels.
- Set Up Breading Station: In shallow dish 1, mix flour, salt, and pepper. In dish 2, whisk eggs and milk/water. In dish 3, combine Panko and shredded coconut.
- Bred Shrimp: Dredge each shrimp in flour (shaking off excess), then egg wash, then press firmly into Panko-coconut mixture until fully coated. Place on a clean plate.
- Heat Oil: Heat oil in a heavy-bottomed pot or deep skillet to 350-375°F (175-190°C).
- Fry Shrimp: Fry shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
- Drain: Remove with a slotted spoon and place on a wire rack over paper towels to drain.
- Make Dipping Sauce: Whisk together sweet chili sauce, lime juice, rice vinegar, and red pepper flakes (if using).
- Serve: Serve hot with the prepared dipping sauce.
- Prep Time: 20 mins
- Cook Time: 10-15 mins