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
Scale
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
