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–+ servings
Crispy Chinese Coconut Shrimp with golden brown coating on a plate
Serine Milo

Chinese Coconut Shrimp

A delightful dish featuring crispy shrimp coated in sweet coconut, delivering a taste of tropical paradise.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined fresh or frozen
  • 1 cup coconut flakes, unsweetened for a more authentic taste
  • 1/2 cup all-purpose flour or almond flour for a gluten-free option
  • 1/2 cup cornstarch this gives that extra crunch
  • 2 large eggs lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • to taste oil for frying coconut oil adds to the tropical vibe!
Optional Substitutions
  • 1 block tofu for a vegan twist, swap the shrimp
  • 1 tablespoon flax eggs for a vegan twist
  • 1 teaspoon cayenne pepper for extra heat
  • 1 teaspoon paprika for extra heat

Method
 

Preparation
  1. Set up a clean workspace with everything close at hand.
  2. Rinse the shrimp and pat them dry with paper towels.
  3. In a bowl, mix the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
  4. Whisk the eggs until frothy in a separate dish.
  5. Prepare the coconut flakes in another bowl.
Cooking
  1. Dip each shrimp into the flour mixture, then the egg, and finally roll in the coconut flakes.
  2. Heat oil in a skillet over medium-high heat. Carefully add shrimp in batches.
  3. Cook each side for 2-3 minutes until golden brown.
  4. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 4g

Notes

For serving, pair with jasmine rice and sweet chili sauce. Consider baking instead of frying for a healthier option.

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