Imagine the irresistible crunch of golden coconut, the juicy pop of tender shrimp, and a sweet chili dip to tie it all together — that’s exactly what you get with Chinese Coconut Shrimp. This recipe is a true flavor vacation, combining the subtle luxury of sweet coconut with savory shrimp for a crowd-friendly feast. It’s an absolute showstopper at dinner parties or even as a cozy night-in treat, and you don’t need any complicated gadgets or culinary wizardry to create magic at home!
Ingredients You’ll Need
The best part about Chinese Coconut Shrimp is how a handful of pantry staples and fresh shrimp come together to deliver spectacular taste and texture. Each ingredient plays a starring role, building layers of flavor, crunch, and the signature golden color.
- Shrimp: Go for large, peeled and deveined shrimp with tails on — the tails make them easy to grab and perfect for dipping!
- Cornstarch: This makes a super-light coating that helps the egg and coconut mixture stick to each shrimp.
- Eggs: Beaten eggs are the glue that locks all the crispy coconut goodness onto the shrimp.
- Sweetened Shredded Coconut: Sweet coconut brings a signature touch of tropical flavor and magical crunch.
- Panko Breadcrumbs: These ultra-crispy Japanese crumbs create the crispiest possible shell around each shrimp.
- Salt: Just enough to make those flavors sing.
- Ground White Pepper: Adds gentle heat and a little warmth without overwhelming the other flavors.
- Vegetable Oil: Use a neutral oil for frying — it’s key for that golden, even crunch without imparting extra flavor.
- Mayonnaise: The creamy foundation of that luscious dipping sauce.
- Sweet Chili Sauce: Brings a sweet, savory, slightly spicy kick to the dip.
- Honey: Adds extra floral sweetness that pairs perfectly with coconut.
- Rice Vinegar: A splash of acidity balances out the creamy, sweet elements in the dip.
How to Make Chinese Coconut Shrimp
Step 1: Prep the Shrimp
Start by gently patting your shrimp dry with paper towels — this makes sure their exterior gets nice and crisp once fried. Sprinkle them all over with salt and ground white pepper to season deeply and evenly. Even at this early stage, you’ll get that delicate undercurrent of flavor that makes Chinese Coconut Shrimp pop.
Step 2: Set Up Your Dredging Stations
To keep your kitchen organized and your fingers a bit less sticky, line up three shallow bowls: one with cornstarch (your first layer for ultimate crunch), a second with beaten eggs (to help everything adhere), and a third with a mix of sweetened shredded coconut and panko breadcrumbs. This assembly line style really streamlines the breading process!
Step 3: Coat the Shrimp
One at a time, dredge each shrimp first in the cornstarch, making sure it’s all covered, then dip it into the egg, and finally, roll it in the coconut-panko mixture. Press gently so the coconut sticks and forms a solid, thick layer on each shrimp. Lay them aside on a plate until you’ve coated them all — things are about to get deliciously crispy!
Step 4: Fry to Crisp Perfection
Pour about two inches of vegetable oil into a deep skillet or pot and bring it up to 350°F (175°C). Working in batches so as not to overcrowd the pan, fry your coated shrimp for about 2 to 3 minutes per side. They should come out a deep golden color and perfectly crisp. Place the fried shrimp on paper towels so any excess oil gets wicked away and the result is nothing but shattering crunch.
Step 5: Mix Up the Dipping Sauce
While the shrimp are cooling ever so slightly, grab a small bowl and whisk together mayonnaise, sweet chili sauce, honey, and rice vinegar. This sauce is creamy, a bit tangy, and seductively sweet — the perfect finishing touch for Chinese Coconut Shrimp.
How to Serve Chinese Coconut Shrimp
Garnishes
Sprinkle your platter with finely sliced green onions or fresh cilantro for a pop of color and brightness. For an extra flourish, try a dusting of toasted sesame seeds or a wedge of lime on the side. These simple touches take the look (and taste!) of your Chinese Coconut Shrimp to the next level.
Side Dishes
These crunchy beauties pair beautifully with a fresh cucumber salad, jasmine rice, or a tangy Asian slaw. For a real restaurant-at-home feel, add some steamed dumplings, edamame, or a citrusy mango salad. Each of these sides balances out the richness of the shrimp while letting those coconut notes shine.
Creative Ways to Present
Pile your Chinese Coconut Shrimp on a big serving board with the dip in a central ramekin for easy sharing. Want a fun twist? Serve each shrimp in a Chinese soup spoon with a dab of sauce for elegant passed appetizers, or tuck them into lettuce cups with a drizzle of the dip and some shredded veggies. However you present them, the golden crust and vibrant dip are sure to impress.
Make Ahead and Storage
Storing Leftovers
To keep leftovers tasting their best, store any uneaten Chinese Coconut Shrimp in an airtight container in the fridge for up to two days. If possible, store the shrimp and the dipping sauce separately to keep the coating crispy and the sauce creamy.
Freezing
For longer storage, place the cooked, cooled shrimp on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep beautifully for up to a month. When you’re ready to eat, you can re-crisp them in the oven or air fryer for the best flavor and crunch.
Reheating
To bring your Chinese Coconut Shrimp back to life, pop them in a preheated oven at 375°F for 8–10 minutes, or into an air fryer at 350°F for 5–7 minutes. This wakes up that coconut crust and ensures the shrimp remain succulent — microwaving is not recommended, as you’ll lose that magical crunch!
FAQs
Can I make Chinese Coconut Shrimp ahead of time?
Absolutely! You can prepare and bread the shrimp up to a day in advance and store them (uncooked) in the fridge. When you’re ready to serve, just fry them fresh and whip up your dipping sauce for a stress-free appetizer or meal.
Can I bake or air fry instead of deep frying?
Yes, baking or air frying are both great options for a lighter version of Chinese Coconut Shrimp. Bake at 425°F for 12–15 minutes (turning halfway), or air fry at 400°F for about 6–8 minutes until golden and crispy.
What kind of shrimp work best?
Large, peeled, and deveined shrimp with the tails left on create the best Chinese Coconut Shrimp — they cook evenly, are easy to handle, and the tails act as the perfect built-in handle for dipping.
Is this recipe gluten-free?
As written, panko breadcrumbs do contain gluten, but you can easily swap them for gluten-free panko or crushed rice crackers and the recipe will still deliver irresistible crunch.
Can I make the dipping sauce spicier?
Definitely! For a spicy kick, just add extra sweet chili sauce, a pinch of cayenne to the dip, or even a few drops of your favorite hot sauce. The creamy base keeps things balanced while still bringing that fiery edge.
Final Thoughts
If you’ve been craving something crispy, tropical, and just a little bit decadent, you owe it to yourself to try Chinese Coconut Shrimp. It’s the kind of dish that everyone gathers around (and quickly disappears!), and once you taste that combo of crunchy coconut and sweet chili dip, you’ll understand why it’s such a beloved favorite — I can’t wait for you to give it a go!
Print
Chinese Coconut Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Non-Vegetarian
Description
Delight your taste buds with this crispy and flavorful Chinese Coconut Shrimp recipe. These succulent shrimp are coated in a crunchy coconut-panko mixture and fried to perfection. Served with a delectable sweet chili dipping sauce, this dish is sure to be a hit at any gathering.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Shrimp: Pat the shrimp dry, season with salt and white pepper.
- Coating the Shrimp: Dredge shrimp in cornstarch, dip in beaten eggs, then coat in coconut-panko mixture.
- Frying: Fry shrimp in oil until golden brown and crispy.
- Make the Dipping Sauce: Whisk together mayonnaise, sweet chili sauce, honey, and rice vinegar.
- Serve: Serve hot shrimp with dipping sauce on the side.
Notes
- For a spicier version, add cayenne pepper or extra chili sauce.
- You can bake or air fry the shrimp for a lighter option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 9g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 185mg
