This Crispy Coconut Shrimp recipe is a perfect blend of sweet, savory, and crunchy. Coated in shredded coconut and panko breadcrumbs, the shrimp are fried to golden perfection and paired with a zesty orange marmalade dip for the ultimate crowd-pleaser. You’ll love this Chinese coconut shrimp recipe!
Table of Contents
Why Make Chinese Coconut Shrimp
- Tropical Flavor: The coconut and orange marmalade bring a perfect blend of sweetness and zest.
- Crispy Perfection: Panko and coconut create an irresistible crunchy coating.
- Quick and Easy: Ready in under 30 minutes for a delicious appetizer or main dish.
Ingredients
- Shrimp: Tender and juicy, they’re the star of the dish.
- Panko Breadcrumbs: Adds crunch to the coconut coating.
- Shredded Coconut: Provides a sweet, tropical flavor.
- Flour: Helps the coating stick to the shrimp.
- Eggs: Binds the coating for even coverage.
- Oil: Used for frying to achieve that perfect golden crust.
For the Dip:
- Orange Marmalade: Sweet and citrusy, it pairs beautifully with the crispy shrimp.
- Chili Sauce: Adds a touch of heat for a balanced flavor.
How To Make Chinese Coconut Shrimp
Step One: Prepare the Shrimp
Clean and devein the shrimp, then pat them dry with paper towels to remove excess moisture. In a shallow bowl, mix the flour with a pinch of salt and pepper.
Step Two: Coat each shrimp in the flour mixture, shaking off the excess.
Step Three: Beat the eggs in a separate shallow bowl. Dip the floured shrimp into the egg wash, ensuring full coverage.
Step Four: Roll the shrimp in the coconut and breadcrumb mixture, pressing gently to help the coating stick.
Step Five: Set the shrimp aside. Heat about 2 inches of oil in a small pot over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Step Six: Fry the shrimp in batches, cooking for 2-3 minutes until golden brown and crispy. Flip halfway through for even cooking. Remove with a slotted spoon and drain on a paper towel-lined plate.
Step Seven: In a small bowl, mix the orange marmalade and chili sauce until smooth. Taste and adjust the ratio for your preferred sweetness or spice level.
Step Eight: Serve the crispy coconut shrimp hot with the orange marmalade dip on the side. Garnish with lime wedges or fresh cilantro for a tropical touch.
Tips For Getting Crispy Coconut Shrimp
- Keep It Dry: Pat the shrimp dry to help the coating stick better.
- Test the Oil: Drop a small piece of coating into the oil to ensure it sizzles before frying.
- Don’t Overcrowd: Fry in batches to keep the shrimp crispy and prevent the oil temperature from dropping.
- Use a Thermometer: Maintain a steady oil temperature of 350°F for perfectly golden shrimp.
Variations
- Air Fryer: Spray coated shrimp with oil and air fry at 400°F for 6-8 minutes, flipping halfway.
- Spicy Twist: Add cayenne pepper or paprika to the flour mixture for a kick.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version.
- Different Dips: Pair with sweet chili sauce, garlic aioli, or a pineapple salsa for a unique flavor profile.
Best Way To Store Cooked Shrimp
- Refrigerate: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat in the oven or air fryer at 375°F for 5-7 minutes to restore crispiness.
- Do Not Freeze: The coconut coating can become soggy when thawed.
What To Serve With Coconut Shrimp?
- Asian Cucumber Salad: Toss sliced cucumbers with rice vinegar, sugar, and seasoning for a refreshing side.
- Garlic Rice: Serve plain rice cooked with garlic and a squeeze of lime for a savory complement.
- Mango And Pineapple Salsa: Combine mango and pineapple with red onion, and cilantro for a sweet and tangy side dish.
FAQ’S
Yes, you can bake them for a healthier alternative. Preheat your oven to 425°F (220°C), place the coated shrimp on a baking sheet lined with parchment paper, and lightly spray with cooking oil. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Medium to large shrimp works best for this recipe. Fresh or frozen shrimp are both fine, but ensure they are peeled and deveined before starting.
Make sure the shrimp are completely dry before dredging in the flour. Press the coating firmly onto the shrimp and let them rest for a few minutes before frying to help the coating adhere better.
You can coat the shrimp and refrigerate them on a tray for up to 4 hours before frying. Fry them just before serving for the crispiest results.
Coconut Shrimp
Ingredients
- 1 lb Raw Shrimp Peeled And Deveined
- 1/2 Cup Panko Breadcrumbs
- 1/2 Cup Shredded Coconut
- 1/4 Cup All-purpose Flour For A Gluten-Free Version, Use Gluten-Free Flour
- 2 Eggs Large
- Salt To Taste
- Pepper To Taste
- Oil
Orange Marmalade Dip Ingredients:
- 1/2 Cup Orange Marmalade
- 1/4 Cup Chili Sauce
Instructions
- Clean and devein the shrimp, then pat them dry with paper towels.
- Mix flour, salt, and pepper in a shallow bowl.
- Beat eggs in another shallow bowl.
- Combine shredded coconut and panko breadcrumbs in a third shallow bowl.
- Coat each shrimp in the flour, then dip in the egg wash.
- Coat with the coconut-breadcrumb mixture, pressing gently to stick.
- Heat 2 inches of oil in a pot to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden and crispy, flipping halfway. Drain on paper towels.
For the Orange Marmalade Dip:
- Mix orange marmalade and chili sauce in a small bowl, adjusting for sweetness or spice as desired.
- Serve the hot coconut shrimp with the orange marmalade dip on the side. Enjoy!
Nutrition
Notes
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