Chinese Coconut Shrimp

Craving a dish that’s both comforting and exciting? Look no further than this recipe for the Best Chinese Coconut Shrimp! Imagine succulent, juicy shrimp coated in a crispy, golden coconut crust, bathed in a sweet and savory sauce with a hint of spice. This isn’t your average fried shrimp; it’s an explosion of flavors and textures that will transport you to a tropical paradise, all within the comfort of your own kitchen. With Lunar New Year celebrations right around the corner, why not add a touch of Asian-inspired elegance to your festive menu?

I’ve been perfecting this recipe for years, tweaking it based on countless taste tests (a tough job, but someone’s gotta do it!). My passion for Asian cuisine started with my grandmother, who owned a small dim sum restaurant. I learned firsthand the importance of fresh ingredients, bold flavors, and meticulous technique. This Coconut Shrimp recipe is a testament to that, blending traditional Chinese flavors with a tropical twist. It’s easier to make than you think, and the results are guaranteed to impress. Let’s get cooking!

This recipe is designed to deliver restaurant-quality results with minimal effort. We focus on high-quality ingredients and a foolproof method that ensures perfectly cooked shrimp every time. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find this recipe easy to follow and incredibly rewarding. Get ready to experience the best Coconut Shrimp you’ve ever tasted!

Ingredients for Irresistible Coconut Shrimp

• Large Shrimp (1 pound): Peeled and deveined. Size matters! Larger shrimp tend to be juicier. I prefer using 21-25 count shrimp. Make sure they are patted dry for optimal coating adhesion.
• Unsweetened Shredded Coconut (1 ½ cups): Provides the signature coconut flavor and crispy texture. Toasting it lightly before coating the shrimp enhances the flavor even more.
• All-Purpose Flour (½ cup): Helps the egg wash adhere to the shrimp. You can substitute with gluten-free all-purpose flour.
• Cornstarch (¼ cup): Adds extra crispness to the coating.
• Eggs (2 large): Beaten, for the egg wash.
• Vegetable Oil (for frying): Canola or peanut oil also work well. Use an oil with a high smoke point.
• Salt & Black Pepper: To taste, for seasoning the shrimp.

For the Sweet and Savory Sauce:

• Soy Sauce (¼ cup): Use low-sodium to control the saltiness. Soy sauce provides umami and depth of flavor.
• Honey (3 tablespoons): Adds sweetness and a glossy sheen to the sauce. Maple syrup can be substituted.
• Rice Vinegar (2 tablespoons): Provides a tangy counterpoint to the sweetness.
• Ketchup (2 tablespoons): Contributes to the sweet and savory profile and adds body to the sauce.
• Garlic (2 cloves): Minced, for a pungent aroma and flavor.
• Ginger (1 teaspoon): Grated, for a warm and spicy note. Fresh ginger is always best!
• Red Pepper Flakes (¼ teaspoon): Optional, for a touch of heat. Adjust to your preference.
• Cornstarch (1 tablespoon): To thicken the sauce.
• Water (2 tablespoons): To dissolve the cornstarch.
• Sesame Oil (1 teaspoon): Adds a nutty aroma and flavor.

Ingredient Science Note: The combination of cornstarch and flour in the coating creates a lighter, crispier texture than using just one or the other. Cornstarch inhibits gluten development, resulting in a less chewy crust. Using high-quality soy sauce and fresh ginger will significantly impact the overall flavor of the dish.

Expert Tips for Perfect Coconut Shrimp

I’ve made this recipe countless times, and here are some tips I’ve learned along the way:

• Don’t overcrowd the pan: Fry the shrimp in batches to maintain the oil temperature and ensure even cooking. Overcrowding the pan will lower the oil temperature, resulting in soggy shrimp.
• Use a thermometer: Maintain the oil temperature at 350-375°F (175-190°C) for optimal results.
• Toast the coconut: Toasting the coconut lightly in a dry pan before coating the shrimp will intensify its flavor and aroma. Keep a close eye on it as it can burn quickly.
• Double Dip for Extra Crispness: For an extra crispy coating, try double dipping the shrimp in the egg and coconut mixture. This creates a thicker, more satisfying crust.
• Pat the Shrimp Dry: Ensure the shrimp are thoroughly patted dry before coating. Excess moisture will prevent the coating from sticking properly and result in soggy shrimp.
• Adjust the Sauce to Your Taste: Don’t be afraid to adjust the sweetness, tanginess, or spice level of the sauce to your liking. Add a squeeze of lime juice for extra brightness, or a dash of chili oil for more heat.

Pro Tip: To prevent the shrimp from curling up too much during frying, make a few shallow cuts along the inside curve of the shrimp before coating. This will help them stay straighter and cook more evenly.

FAQ: Your Coconut Shrimp Questions Answered

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before coating. I recommend thawing them overnight in the refrigerator for the best results.

Can I bake the coconut shrimp instead of frying?

Yes, you can bake the shrimp for a healthier option. Preheat your oven to 400°F (200°C). Place the coated shrimp on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown and cooked through. The texture will be slightly different from fried shrimp, but still delicious.

How can I make this gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that your soy sauce is also gluten-free (tamari is a good option).

Can I prepare the coconut shrimp ahead of time?

You can prepare the shrimp up to the point of frying or baking. Coat the shrimp and store them in the refrigerator for up to 2 hours. Fry or bake them just before serving for the best results.

What should I serve with coconut shrimp?

Coconut shrimp is delicious served with white rice, fried rice, noodles, or as an appetizer with a dipping sauce. Consider serving it with a side of steamed broccoli or stir-fried vegetables.

How do I prevent the coconut from burning while frying?

Maintain the oil temperature at 350-375°F (175-190°C) and don’t overcrowd the pan. Fry the shrimp in batches and remove them from the oil as soon as they are golden brown.

Can I use sweetened coconut flakes instead of unsweetened?

While you can use sweetened coconut flakes, the sauce is already sweet, so unsweetened is preferred to avoid making the dish overly sweet. If you do use sweetened flakes, consider reducing the amount of honey in the sauce.

Your Ticket to Coconut Shrimp Perfection

Congratulations! You’re now equipped to create the Best Chinese Coconut Shrimp at home. This recipe is a delightful combination of sweet, savory, and crispy textures that will tantalize your taste buds and impress your friends and family. Don’t be afraid to experiment with the sauce and adjust the spice level to your preference. Remember, the key to success is fresh ingredients and attention to detail. Now, go forth and create some coconut shrimp magic!

If you enjoyed this recipe, please leave a comment below and let me know what you think. Share your creations on social media and tag me! I can’t wait to see your culinary masterpieces.

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