Crispy Chinese Coconut Shrimp That Will Wow Your Taste Buds
Try this Chinese Coconut Shrimp, a delicious appetizer that combines crispy panko and coconut for an unforgettable flavor experience.
Equipment
- Frying pan
- Shallow bowls
- Slotted spoon
- Paper towels
Ingredients
Breading
- 1 cup All-purpose flour Use this as a base for a light, crispy coating.
- 1 cup Panko breadcrumbs These give the shrimp an extra crunch that traditional breadcrumbs can't match.
- 1 cup Shredded coconut Adds a touch of tropical sweetness.
- 1 teaspoon Salt Enhances the flavors of the shrimp.
- ½ teaspoon Ground black pepper Adds mild heat.
- 1 teaspoon Garlic powder Brings warmth to the dish.
- ¼ teaspoon Cayenne pepper Just a pinch adds a delightful kick.
Shrimp
- 1 pound Large shrimp Opt for fresh or well-thawed for the best texture.
- 1 cup Oil Choose a neutral oil for frying.
Instructions
Preparation
- Prepare the Breading Station: Set up three shallow bowls with seasoned flour in the first, beaten eggs in the second, and panko-coconut mixture in the third.
- Dredge the Shrimp: Coat each shrimp in the seasoned flour, dip into the eggs, then coat with the panko-coconut mixture.
- Heat the Oil: Pour oil into a frying pan and heat over medium for 3-5 minutes until hot.
- Fry the Shrimp: Fry breaded shrimp for 2-3 minutes on each side until golden-brown and cooked through.
- Drain and Serve: Remove shrimp from the oil and drain on paper towels before serving with dipping sauces.
Notes
Ensure shrimp are well-coated for a crunchy exterior. Test oil temperature with a breadcrumb; it should sizzle on contact. Fry in small batches for the best results.
Nutrition
Serving: 4piecesCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 140mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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