Description
Indulge in the ultimate crispy, sweet, and savory Chinese Coconut Shrimp with this easy-to-follow recipe. Perfect for appetizers or a delightful main course, these shrimp are guaranteed to be juicy inside and shatteringly crunchy outside.
Ingredients
- 1 lb large or jumbo shrimp (16/20 or 21/25 count), peeled, deveined, tails on
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1/2 tsp salt, plus more for seasoning
- 2 large eggs
- 2 tbsp milk or water
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 2–3 cups neutral oil for frying (vegetable, canola, or peanut)
- Optional: Sweet chili sauce, pineapple salsa, or sriracha mayo for serving
Instructions
- 1. Prepare Shrimp: Pat shrimp very dry with paper towels.
- 2. Set Up Dredging Station: In three separate shallow dishes, set up your dredging station. Dish 1: Whisk together flour, cornstarch, garlic powder, white pepper, and 1/2 tsp salt. Dish 2: Whisk eggs and milk/water. Dish 3: Combine panko and shredded coconut.
- 3. Coat Shrimp: Dredge each shrimp first in the flour mixture (shake off excess), then dip in egg wash (let excess drip off), and finally press firmly into the panko-coconut mixture until fully coated. Place coated shrimp on a wire rack.
- 4. Heat Oil: Heat oil in a large, heavy-bottomed pot to 350-375°F (175-190°C).
- 5. Fry Shrimp: Fry shrimp in batches of 3-4 for 2-3 minutes, flipping once, until golden brown and cooked through.
- 6. Drain & Season: Remove shrimp with a slotted spoon, place on a paper towel-lined wire rack, and immediately sprinkle with sea salt. Serve hot with desired dipping sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins