Oh my goodness, let me tell you about my absolute favorite Chinese coconut shrimp recipe! I remember the first time I made these crispy, golden delights—my kitchen smelled like a tropical paradise! The combination of succulent shrimp and the sweet crunch of coconut is just magical. Every bite takes me back to those sunny beach days where everything feels a little more relaxed and joyful. Honestly, I could devour these shrimp every day and never get tired of them! What’s even better is how quick and easy they are to whip up, making them perfect for a spontaneous dinner party or a cozy night in. Trust me, once you try this recipe, your taste buds will be dancing with delight!
Ingredients for Chinese Coconut Shrimp Recipe
Before diving into the cooking, let’s gather all the goodies you’ll need for this delectable dish! Trust me, having everything prepped makes the process a breeze.
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Make sure your shrimp are nice and fresh—nothing beats that sweet, ocean flavor! And don’t skimp on the shredded coconut; it’s what gives these little bites their delightful crunch. I promise, once you have these ingredients, you’ll be well on your way to creating something truly special!
How to Prepare Chinese Coconut Shrimp Recipe
Alright, let’s get into the fun part! Making this Chinese coconut shrimp recipe is not just about cooking; it’s an experience! Follow these easy steps, and you’ll have a crispy, scrumptious dish ready in no time.
Step 1: Preheat the Oil
First things first, we need to get that oil nice and hot! Preheat your oil in a deep fryer or a large pot to 350°F (175°C). This temperature is crucial for getting that perfect golden-brown crust. Trust me, if the oil isn’t hot enough, your shrimp will soak up the oil and lose that crispy texture we all love. So, while the oil heats up, let’s move on to the next step!
Step 2: Prepare the Coating
Now, let’s whip up the coating! In a medium bowl, combine the all-purpose flour, salt, and black pepper. Give it a good stir until it’s well mixed. This mixture is going to add a nice base flavor to your shrimp, so don’t rush it! Once that’s ready, you’ll be set to coat those shrimp beautifully.
Step 3: Coat the Shrimp
Alright, time to get our hands a little messy! Take each shrimp and first dip it into the flour mixture. Make sure it’s nicely coated; you want every little bit to have that flavor! Then, into the beaten eggs it goes—this will help the coconut stick later. Finally, roll it in the shredded coconut, pressing gently so it sticks on well. Ooh, I can already smell the coconut goodness! Repeat this for all your shrimp until they’re all dressed up and ready to fry.
Step 4: Fry the Shrimp
Now comes the exciting part! Carefully lower a few shrimp into the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes on each side or until they’re golden brown and crispy. Oh wow, the sound of sizzling shrimp is music to my ears! Once they’re done, use a slotted spoon to remove them and let them drain on some paper towels. This will help soak up any excess oil. And don’t forget to drizzle that honey over the shrimp just before serving—it’s the perfect finishing touch!
Tips for Success
Now that you’re ready to fry up some delicious Chinese coconut shrimp, here are my top tips to ensure everything turns out absolutely perfect!
- Temperature Check: Make sure your oil is hot enough before frying—350°F (175°C) is ideal! If you don’t have a thermometer, you can test it by dropping a small piece of bread into the oil. If it sizzles and turns golden brown in about 60 seconds, you’re good to go!
- Adjust the Sweetness: Depending on your taste, you might want to adjust the amount of honey you drizzle over the shrimp. If you love a sweeter finish, feel free to add a bit more! But if you prefer a more savory flavor, you can tone it down.
- Don’t Overcrowd: Fry the shrimp in batches if needed. If you overcrowd the pot, the temperature of the oil will drop, leading to soggy shrimp instead of that crispy texture we’re aiming for.
- Drain Well: After frying, let your shrimp drain on paper towels. This helps keep them crispy and prevents any grease from making them soggy.
- Serve Immediately: These shrimp are best enjoyed fresh and hot! Serve them right after frying for that delightful crunch. Pair them with sweet chili sauce for a delicious dip!
Follow these tips, and you’ll be well on your way to impressing everyone with your culinary skills. Happy cooking!
Nutritional Information
Now, let’s talk about what’s going on in those delicious little bites of Chinese coconut shrimp! Here’s a general breakdown of the nutritional values you can expect per serving, which is about four shrimp:
- Calories: 220
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 5g
- Protein: 10g
Keep in mind that these values are just estimates based on the ingredients we’re using. If you add any dipping sauces or sides, be sure to factor those in as well. But, hey, indulging in these crispy coconut shrimp is totally worth it! Enjoy every bite guilt-free, knowing they’re packed with flavor and a good source of protein!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to fall head over heels for this Chinese coconut shrimp recipe! Each bite is a little piece of heaven, and here’s why you’re going to love making it:
- Quick to Make: With just 15 minutes of prep and 10 minutes of cooking, you’ll have a mouthwatering dish ready in no time!
- Easy Ingredients: You probably already have most of the ingredients at home. That’s right—simple, everyday items come together for a fantastic meal!
- Flavorful: The combination of crispy shrimp and sweet coconut creates a flavor explosion that’ll leave your taste buds singing!
- Gluten-Free: This recipe is a great option for those avoiding gluten—just make sure your flour is gluten-free, and you’re good to go!
- Impressive Presentation: These shrimp look as good as they taste! They’re perfect for impressing guests at a dinner party or making any meal feel special.
Seriously, once you make these crispy delights, you’ll want to keep this recipe in your back pocket for every occasion. Enjoy the love you’ll get for serving them up!
FAQ Section
Got questions? No problem! Here are some common queries I get about this Chinese coconut shrimp recipe, along with my answers to help you out:
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before you start. You can do this by placing them in the refrigerator overnight or running them under cold water for a quicker option. Once thawed, pat them dry to ensure they get that lovely crispy coating when fried!
What can I serve with coconut shrimp?
Oh, the possibilities are endless! I love serving these crispy coconut shrimp with a side of sweet chili sauce for dipping. It adds a delightful kick! You can also pair them with a fresh salad, some steamed rice, or even a fruity salsa for a tropical twist. They make a fantastic appetizer or part of a larger meal!
How do I store leftovers?
If you happen to have any leftovers (which I doubt because they’re so delicious!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to help them regain their crispiness. Just a tip: they’re best enjoyed fresh, so try to eat them right after frying for that ultimate crunch!
If you have any other questions or need more tips on this Chinese coconut shrimp recipe, feel free to reach out. Happy cooking!
Variations of Chinese Coconut Shrimp Recipe
Oh, the fun doesn’t stop with the classic Chinese coconut shrimp! There are so many delicious ways to shake things up and add your own twist to this recipe. Here are some variations that I absolutely love and think you’ll enjoy, too!
- Spicy Coconut Shrimp: Want to add a little kick? Mix some cayenne pepper or chili powder into your flour mixture before coating the shrimp. It gives a wonderful heat that pairs perfectly with the sweetness of the coconut!
- Garlic Coconut Shrimp: For a savory twist, add minced garlic to the egg mixture or sprinkle some garlic powder into your flour mix. The aroma alone will have your guests drooling!
- Herb-Infused Coconut Shrimp: Try adding fresh herbs like cilantro or basil to the shredded coconut for a fresh, aromatic flavor. Just chop them finely and mix them in before coating the shrimp.
- Different Dipping Sauces: Switch up the sauces! While sweet chili sauce is a classic, try a tangy mango salsa, spicy sriracha mayo, or a zesty lime dipping sauce for a refreshing change!
- Sweet & Nutty Coconut Shrimp: Incorporate crushed nuts like almonds or macadamia nuts into the coconut coating for an extra crunch and nutty flavor. It adds an incredible texture contrast!
These variations are just the starting point! Feel free to get creative and experiment with your favorite spices and flavors. Cooking is all about having fun and making it your own, so don’t hold back! Enjoy your culinary adventures with these delightful twists on the classic recipe!
Chinese Coconut Shrimp Recipe: 5 Easy Steps to Delight!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious Chinese coconut shrimp recipe featuring crispy shrimp coated in coconut and a hint of sweetness.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Instructions
- Preheat the oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix flour, salt, and pepper.
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat with shredded coconut.
- Fry the shrimp in the hot oil until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Drizzle honey over the shrimp before serving.
Notes
- Adjust the amount of honey based on your sweetness preference.
- Serve with sweet chili sauce for dipping.
- Ensure oil is hot enough before frying for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4 shrimp
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: chinese coconut shrimp recipe, shrimp, coconut shrimp, fried shrimp
