How to Make Delicious Chinese Coconut Shrimp at Home

Chinese coconut shrimp is one of my all-time favorite appetizers! The crispy coconut-coated shrimp combined with the sweet and creamy sauce is simply amazing. While this dish is commonly found at Chinese restaurants and buffets it’s surprisingly easy to make at home.

In this article, I’ll provide my foolproof recipe for making authentic Chinese coconut shrimp in your own kitchen. With just a few simple ingredients and easy steps, you can recreate this favorite takeout appetizer from the comfort of home. Trust me, once you try this version, you’ll never want to order coconut shrimp from a restaurant again!

Traditional Chinese Coconut Shrimp Recipe

To master homemade Chinese coconut shrimp, you only need a handful of ingredients

Ingredients:

• Shrimp – peeled, deveined, tails on
• Flour – for coating shrimp
• Egg – helps coating stick
• Panko breadcrumbs – crunchy coating
• Shredded coconut – for coating
• Cornstarch – thickens sauce
• Coconut milk – for sauce
• Sweetened condensed milk – for sweetness
• Rice vinegar – for tangy flavor

Equipment:

• Mixing bowls – for dredging
• Skillet – for frying shrimp
• Saucepan – for making sauce

That’s really all you need! Now let’s get into the easy step-by-step method.

How to Make Crispy Coconut Shrimp

Follow my instructions below for perfectly crispy, flavorful coconut shrimp every time:

Step 1: Prep the Shrimp

• Peel and devein shrimp, leaving tails intact for presentation.
• Pat dry thoroughly with paper towels.

Step 2: Make the Coconut Coating

• Place flour in a shallow dish. Beat egg in a second dish. Combine panko crumbs and shredded coconut in a third dish.

• Dredge shrimp in flour, dip in egg, then coat with panko-coconut mixture. Press gently to adhere.

Step 3. Deep Fry the Shrimp

• Heat 2-3 inches oil to 350°F in a deep pot or Dutch oven.
• Fry coated shrimp in batches for 2-3 minutes until golden brown.
• Drain on a paper towel-lined plate.

Step 4. Make the Coconut Sauce

• Whisk coconut milk, sweetened condensed milk, cornstarch, and rice vinegar in a saucepan.
• Heat on medium, stirring frequently, until thickened to a sauce consistency.

Step 5. Toss Shrimp in Sauce

• Add fried shrimp to saucepan with sauce. Toss to coat thoroughly.
• Sprinkle with toasted sesame seeds and sliced green onions.

And that’s all there is to it! With these simple steps, you’ll have restaurant-worthy coconut shrimp in about 30 minutes.

Tips for Perfect Chinese Coconut Shrimp

Here are some of my top tips for ensuring crunchy, flavorful coconut shrimp every time:

• Chill coated shrimp in the freezer for 10-15 minutes before frying for an extra crispy crust.

• Use an instant read thermometer to maintain oil temperature at 350°F.

• Avoid overcrowding shrimp in the oil. Fry in batches for even cooking.

• Let sauce cool slightly before adding shrimp to avoid sogginess.

• Use full-fat coconut milk for a rich, creamy sauce.

• Toast sesame seeds in a dry pan for 1-2 minutes to intensify flavor.

• Serve shrimp immediately for optimal texture.

Variations for Customizing Your Coconut Shrimp

Once you master the traditional version, get creative with these tasty coconut shrimp variations:

• Coconut Shrimp Tacos – Serve in soft tortillas with shredded cabbage, pico de gallo and chili-lime crema.

• Spicy Coconut Shrimp – Add sriracha, red pepper flakes or Thai chili sauce to the coating and/or dipping sauce.

• Coconut Shrimp Satay – Skewer shrimp between pieces of pineapple and brush with peanut satay sauce.

• Coconut Shrimp Lettuce Wraps – Top bibb lettuce leaves with shrimp and homemade sweet chili sauce.

• Coconut Shrimp Pasta – Toss fried shrimp with cooked linguine, parsley, lemon zest and tangy coconut cream sauce.

The possibilities are endless! The crispy coconut shrimp make the perfect base for your favorite flavors.

FAQs About Making Chinese Coconut Shrimp

If you’re new to preparing this recipe at home, here are answers to some common questions:

What is the best shrimp to use?

Go for large shrimp with shells on. “Colossal” or “jumbo” size works well. Shells protect the shrimp when frying.

Can I use fresh or frozen shrimp?

Either works fine! Thaw frozen shrimp before breading. I recommend peeled, cooked frozen shrimp for convenience.

Do I need to double dredge the shrimp?

Yes, double dredging ensures a very crunchy coating that adheres well. Dredge in flour first, then egg, then panko-coconut mixture.

What oil should I use for frying?

I recommend a neutral oil like peanut or vegetable oil. Opt for a high smoke point oil that won’t burn easily.

How long do the shrimp need to fry?

Around 2-3 minutes per batch until golden brown. Be careful not to overcook. Drain well on paper towels.

How do I get the sauce thick and creamy?

Adding cornstarch to the coconut milk mixture and simmering for 2-3 minutes will thicken it perfectly.

Enjoy Authentic Coconut Shrimp at Home

Recreating this beloved Chinese appetizer is much simpler than you think. With my easy coconut shrimp recipe, you can skip the takeout and enjoy fresh, crispy shrimp bathed in creamy, sweet sauce anytime.

Frying the shrimp until golden brown locks in moistness and flavor. Tossing the hot shrimp in the easy DIY coconut sauce allows them to soak up all that goodness.

I hope you’ll give this recipe a try soon. Your family will be so impressed with your restaurant-worthy coconut shrimp, you might have to give up your secret! Just be prepared for many requests to make it again and again.

Frequency of Entities:
coconut shrimp: 19
shrimp: 17
coconut: 15
sauce: 10
panko: 6
fry: 5
coating: 5
oil: 4
dredge: 4
egg: 3
flour: 3
coconut milk: 3
sweetened condensed milk: 3
cornstarch: 2
rice vinegar: 2