Introduction
If you’re looking for a delightful seafood dish that will transport your taste buds straight to paradise, look no further than these crispy, golden brown Chinese Coconut Shrimp! With each bite, you’ll experience a wonderful crunch from the panko breadcrumbs combined with the sweet, toasty flavor of shredded coconut. It’s an amazing harmony that pairs beautifully with the spicy kick of sweet chili sauce. Perfect for a fancy dinner or a fun appetizer at your next gathering, these shrimp are sure to impress!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
- Sweet chili sauce for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper. Stir well to mix.
- In another shallow dish, beat the eggs until they are well combined and frothy.
- In a third shallow dish, mix together the shredded coconut and panko breadcrumbs until they are evenly combined.
- Take each shrimp, dip it into the flour mixture, and shake off any excess flour.
- Next, dip the shrimp into the beaten eggs, allowing any extra egg to drip back into the dish.
- Finally, coat the shrimp in the coconut and panko mixture, pressing gently to make sure the coating sticks well.
- In a large skillet, heat oil over medium heat until it’s hot enough for frying.
- Carefully place the coated shrimp in the skillet in a single layer, ensuring not to overcrowd the pan.
- Fry the shrimp for about 2-3 minutes on each side or until they are a glorious golden brown and crispy.
- Once cooked, remove the shrimp from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve your coconut shrimp hot with sweet chili sauce for dipping, and enjoy the burst of flavor!
Notes or Tips
For extra flavor, try adding a pinch of cayenne pepper to the flour mixture if you like a bit of heat! Also, keeping the oil at the right temperature is key—too hot, and the shrimp will burn; too cool, and they’ll absorb too much oil. A good rule of thumb is to test a small piece first!
Cooking Techniques
Frying is an excellent method for achieving the perfect crispy texture on these shrimp. The combination of panko breadcrumbs and shredded coconut creates a delightful crunch that contrasts beautifully with the tender shrimp inside. Remember to keep the oil temperature consistent, and don’t overcrowd the pan—this will ensure even cooking and that glorious crispiness!
FAQ
Can I bake these coconut shrimp instead of frying them?
Yes! If you prefer a lighter option, you can bake the shrimp. Preheat your oven to 400°F (200°C) and place the coated shrimp on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
What can I serve with the coconut shrimp?
These shrimp are delicious on their own, but they pair wonderfully with a fresh salad, tropical fruit salsa, or a side of jasmine rice for a more complete meal.
Conclusion
These Chinese Coconut Shrimp are truly a seafood lover’s dream come true! With their irresistible crunch and delightful flavors, they make for an impressive dish that will leave your friends and family craving more. So gather your ingredients, roll up your sleeves, and get ready to whip up this ultimate seafood delight!