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Best Chinese Coconut Shrimp

Crispy, coconut-coated shrimp paired with a sweet and tangy dipping sauce, this dish offers a taste of tropical paradise.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Chinese, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined Buy the freshest shrimp available.
  • 1 cup shredded coconut Toasting the coconut can enhance flavor.
  • 1 cup panko breadcrumbs For a nice crunchy texture.
  • 1 cup flour Can be substituted with gluten-free flour.
  • 2 large eggs, beaten For coating the shrimp.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • as needed Oil for frying Preheat oil to 350°F (175°C).
  • to taste Sweet and tangy dipping sauce Serve as a condiment.

Method
 

Preparation
  1. Preheat your oil in a deep fryer or large pot to 350°F (175°C).
  2. In a bowl, mix flour, salt, and pepper together.
Coating the Shrimp
  1. Dip each shrimp in the flour mixture, then into the beaten eggs, and finally into a mix of coconut and panko breadcrumbs. Ensure they are well-coated!
Cooking
  1. Fry shrimp in the hot oil for 2-3 minutes or until golden brown.
  2. Remove and drain the shrimp on paper towels.
Serving
  1. Serve with the sweet and tangy dipping sauce.

Notes

Leftovers can be stored in the fridge for 2-3 days. For a longer shelf life, freeze them for about a month. Reheat in a hot oven for best results.