Description
Unlock amazing flavor with this easy, step-by-step recipe for crispy, juicy Chinese Coconut Shrimp. Perfect for a delicious appetizer or main course, boasting a perfect sweet and savory balance.
Ingredients
Scale
- 1 lb large raw shrimp (21/25 count), peeled and deveined, tails on or off
- 1/2 cup all-purpose flour
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 2 large eggs, lightly beaten
- 1 tbsp water or soy sauce
- 1 cup Panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp garlic powder
- 4 cups vegetable, canola, or peanut oil, for frying
Instructions
- 1. Prepare Shrimp: Pat shrimp thoroughly dry with paper towels.
- 2. Set Up Breading Station: In shallow dish 1, mix flour, 1/4 tsp salt, and pepper. In dish 2, whisk eggs with water/soy sauce. In dish 3, combine Panko, coconut, garlic powder, and remaining 1/4 tsp salt.
- 3. Bread Shrimp: Dredge each shrimp in flour, then egg, then Panko/coconut, pressing firmly to coat. Place on a clean plate.
- 4. Fry Shrimp: Heat oil in a deep pot to 350-375°F (175-190°C). Fry shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
- 5. Drain & Serve: Remove shrimp to a wire rack set over paper towels. Serve immediately with desired dipping sauce.
- Prep Time: 20 mins
- Cook Time: 15 mins