Oh my goodness, let me tell you about this Chinese coconut shrimp recipe! It’s a delightful blend of crispy, golden shrimp enveloped in sweet, toasty coconut that just makes my taste buds dance! I remember the first time I tasted this dish at a little coastal restaurant during a family trip. The flavors were so vibrant and comforting that I just had to recreate it at home. Trust me, the combination of the crunchy exterior and the juicy shrimp inside, paired with a zesty sweet chili sauce, is pure magic! You’re going to love it!
Ingredients for Chinese Coconut Shrimp Recipe
Gathering the right ingredients is key to making this delicious Chinese coconut shrimp! Here’s what you’ll need:
- 1 pound shrimp, peeled and deveined: I prefer using large shrimp for that perfect bite! Make sure they’re fresh or properly thawed if frozen.
- 1 cup shredded coconut: Use sweetened shredded coconut for that delightful sweetness and crunch. It’s what gives the shrimp its signature flavor!
- 1/2 cup all-purpose flour: This is essential for creating a light coating that helps the coconut stick and gives you that perfect crunch.
- 2 eggs, beaten: These will act as a binding agent, helping the coconut adhere beautifully to the shrimp.
- 1/2 teaspoon salt: Just a pinch to enhance all those amazing flavors!
- 1/2 teaspoon pepper: A little kick to complement the sweetness of the coconut.
- 1 cup vegetable oil for frying: You’ll need enough to fully submerge the shrimp, ensuring they fry evenly and get that gorgeous golden color.
- Sweet chili sauce for serving: Trust me, this sweet and spicy sauce is the perfect dip for your crispy shrimp!
Having these ingredients ready will make the cooking process smooth and enjoyable. Let’s get cooking!
How to Prepare Chinese Coconut Shrimp Recipe
Alright, let’s dive into the magic of making these crispy coconut shrimp! It’s super simple, and I promise you’ll get the hang of it in no time.
Preheat the Oil
First things first, you’ll want to preheat your oil in a deep skillet over medium heat. This is crucial because if the oil isn’t hot enough, the shrimp will absorb too much oil and end up greasy instead of crispy. Aim for about 1-2 inches of oil depth—just enough to fully submerge the shrimp. You can test if it’s ready by dropping in a small piece of bread; if it sizzles and bubbles, you’re good to go!
Prepare the Shrimp
Now, let’s prep the shrimp! In a bowl, mix together the flour, salt, and pepper. This dry mixture is going to give our shrimp that amazing crunch. Take your peeled and deveined shrimp and coat each one in the flour mixture, shaking off any excess. Then, dip them into the beaten eggs, letting any extra drip off. Finally, roll each shrimp in the shredded coconut until they’re fully coated. Just a little tip: do this in batches to keep things neat and ensure an even coat!
Frying the Shrimp
Once your shrimp are all coated, it’s time to fry! Carefully place them in the hot oil, making sure not to overcrowd the skillet. Fry the shrimp for about 2-3 minutes on each side until they turn a beautiful golden brown. Keep an eye on them—overcooked shrimp can be tough, and nobody wants that! Once they’re done, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. And just like that, your coconut shrimp are ready to be paired with that sweet chili sauce. Yum!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for any weeknight dinner.
- Deliciously crispy with a sweet coconut flavor that’s absolutely irresistible.
- Great as an appetizer for parties or special gatherings.
- Pairs beautifully with sweet chili sauce for that extra zing!
- Gluten-free, making it suitable for various dietary preferences.
- Customizable with your favorite spices or dipping sauces for added flair!
Tips for Success with Chinese Coconut Shrimp Recipe
To ensure your coconut shrimp turn out perfectly every time, here are a few expert tips! First, opt for large shrimp—they hold up better during frying and give you that satisfying bite. When frying, maintain the oil temperature; if it’s too hot, the coconut can burn, and if it’s too cool, the shrimp can turn soggy. If you’re looking for a healthier option, try baking them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. Just make sure to spray them lightly with oil for that crispy texture. Happy cooking!
Nutritional Information for Chinese Coconut Shrimp Recipe
Now, let’s talk about the nutritional goodness of this delightful dish! Each serving of these crispy coconut shrimp (about 4 shrimp) contains approximately 250 calories, 15g of fat, and 10g of protein. You’ll also find around 20g of carbohydrates and just 3g of sugar. Keep in mind, these values are estimates based on the ingredients used, but they give you a good idea of what to expect. Enjoy this tasty treat guilt-free!
Frequently Asked Questions (FAQ)
Can I make this recipe healthier?
Absolutely! If you’re looking to lighten things up, you can bake the shrimp instead of frying them. Preheat your oven to 400°F (200°C) and place the coated shrimp on a baking sheet lined with parchment paper. Spray them lightly with cooking oil to help achieve that golden crunch. Bake for about 15-20 minutes, flipping halfway through. You’ll still get that delicious coconut flavor but with fewer calories!
What can I serve with Chinese Coconut Shrimp?
These coconut shrimp are so versatile! They pair wonderfully with a fresh salad, like a cucumber or mango salad, which adds a nice contrast to the crispy shrimp. You could also serve them with steamed rice or a side of stir-fried veggies for a complete meal. And don’t forget that sweet chili sauce—it’s a must for dipping!
Can I use frozen shrimp?
Yes, you can definitely use frozen shrimp! Just be sure to thaw them thoroughly before cooking. The best way to do this is to place them in the refrigerator overnight. If you’re short on time, you can also run them under cold water in a strainer for about 10-15 minutes until they’re thawed. Pat them dry before coating to ensure the batter sticks nicely!
Call to Action
If you’ve tried this Chinese coconut shrimp recipe, I’d love to hear what you think! Leave a comment below to share your experience, and don’t forget to rate the recipe. If you enjoyed it, please share it on social media with your friends and family. Happy cooking!
For more delicious recipes, check out our Baked Cod with Garlic Butter or Beer Battered Fish and Chips!
Imprimer
Chinese Coconut Shrimp Recipe: 5 Irresistible Steps to Bliss
- Temps Total: 25 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A delicious Chinese coconut shrimp recipe that combines crispy shrimp and a sweet coconut flavor.
Ingrédients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup vegetable oil for frying
- Sweet chili sauce for serving
Instructions
- Preheat the oil in a deep skillet over medium heat.
- In a bowl, mix flour, salt, and pepper.
- Coat each shrimp in the flour mixture, then dip in beaten eggs.
- Roll shrimp in shredded coconut until fully coated.
- Fry shrimp in hot oil until golden brown, about 2-3 minutes per side.
- Remove shrimp and drain on paper towels.
- Serve with sweet chili sauce.
Notes
- Use large shrimp for better texture.
- Adjust the frying time based on shrimp size.
- For a healthier option, bake instead of frying.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Appetizer
- Méthode: Frying
- Cuisine: Chinese
La Nutrition
- Taille D'Une Portion: 4 shrimp
- Calories: 250
- Sucre: 3g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 2g
- La protéine: 10g
- Le taux de cholestérol: 150mg
Mots-clés: chinese coconut shrimp recipe
