Best Chinese Coconut Shrimp

Oh, y’all, I’m so excited to share this recipe! My kiddos are shrimp OBSESSED, and let me tell you, finding ways to make it that aren’t just plain boiled shrimp can be a challenge. I’ve tinkered with this recipe for Chinese coconut shrimp for what feels like a hundred times in my little Texas kitchen, and finally, FINALLY, I’ve landed on a version that gets two thumbs up from everyone in the family (even my picky eater, bless his heart!). The crispy coconut coating, the juicy shrimp inside… honey, it’s a flavor explosion! I promise you, this recipe is easy enough for a weeknight meal, but fancy enough to serve to company. Get ready for a taste of the South meets the Far East!

Why This Recipe Works

As a busy momma, I need recipes that are quick, easy, and delicious. This coconut shrimp recipe checks all those boxes! Here’s why it’s a winner in my book:

• Kid-Approved: The sweet coconut flavor and crispy texture are a huge hit with kids.
• Quick & Easy: From start to finish, you can have this on the table in under 30 minutes.
• Surprisingly Healthy: We use a baked method rather than frying, reducing the fat without sacrificing flavor.
• Make-Ahead Friendly: You can prep the shrimp ahead of time, making it even faster to get dinner on the table during the week.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off, your preference!)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups sweetened shredded coconut
• 1/2 cup panko bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Cooking spray

Ingredient Notes

Let’s talk about these ingredients a little bit. First, the shrimp. I like to use large shrimp because they hold up well to the coating and baking. But you can definitely use smaller shrimp if that’s what you have on hand. Just adjust the baking time accordingly.

Now, about the coconut. Sweetened shredded coconut is what gives this shrimp its signature flavor. But if you prefer a less sweet version, you can use unsweetened coconut instead. You may just want to add a tablespoon or two of sugar to the coconut mixture to compensate.

And finally, the panko bread crumbs. These add a lovely crunch to the coating. If you don’t have panko on hand, you can use regular bread crumbs instead. But the panko definitely gives it that extra crispy texture that everyone loves.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the shrimp from sticking and make cleanup a breeze.
2. Prepare the dredging stations. In three separate shallow dishes, place the flour in one, the beaten eggs in another, and the shredded coconut mixed with panko, salt, pepper, garlic powder, and onion powder in the third.
3. Dredge the shrimp. One at a time, dredge each shrimp in the flour, shaking off any excess. Then, dip it in the beaten egg, letting the excess drip off. Finally, coat it thoroughly in the coconut mixture, pressing gently to help it adhere.
4. Arrange the shrimp on the baking sheet. Place the coated shrimp on the prepared baking sheet, making sure they are not touching.
5. Bake the shrimp. Spray the shrimp lightly with cooking spray. Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the coconut coating is golden brown. Keep a close eye on them; ovens vary, and you don’t want to overcook them!
6. Serve immediately. Serve your delicious Chinese coconut shrimp immediately with your favorite dipping sauce. Sweet chili sauce or a simple honey-mustard are my go-to’s!

Storage & Meal Prep

Okay, let’s talk about leftovers (if you even HAVE any!).

• Storing: Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days.
• Reheating: For the best results, reheat the shrimp in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat them in the microwave, but they may lose some of their crispiness.
• Make-Ahead: You can definitely prep these ahead of time! Coat the shrimp and arrange them on a baking sheet. Cover and refrigerate for up to 24 hours before baking. This is a lifesaver on busy weeknights!

Substitutions & Variations

Wanna mix things up? Here are some ideas:

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend. Make sure your panko is also gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Spicy Kick: Add a pinch of cayenne pepper to the coconut mixture for a little heat.
• Lime Zest: Grate some lime zest into the coconut mixture for a bright, citrusy flavor.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat them dry with paper towels before dredging. Excess moisture will prevent the coating from sticking properly.

How do I keep the coconut from falling off?

Make sure to press the coconut mixture firmly onto the shrimp after dredging. Also, don’t skip the flour and egg steps – they help the coconut adhere.

Can I air fry these instead of baking?

Yes, you can! Preheat your air fryer to 375°F (190°C). Place the coated shrimp in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 8-10 minutes, or until golden brown and cooked through.

What dipping sauce goes well with this?

Sweet chili sauce is a classic choice, but honey mustard, mango salsa, or even a simple sriracha mayo are all delicious options. Get creative!

Are these good for kids?

My kids gobble these up! The sweet coconut flavor and crispy texture are a winning combination. If you’re worried about spice, just omit the cayenne pepper (if using).

Serving Suggestions

This coconut shrimp is fantastic as an appetizer or a main course. Here are some ideas:

• Serve it with a side of rice and steamed vegetables for a complete meal.
• Use it as a topping for salads or grain bowls.
• Serve it as an appetizer with your favorite dipping sauces.

For a fun presentation, thread the shrimp onto skewers and serve them with a colorful dipping sauce.

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