Delight your taste buds with these crispy Chinese Coconut Shrimp served with a sweet and tangy dipping sauce. A perfect appetizer that’s sure to impress!
Author:nadia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Chinese-American
Diet:Non-Vegetarian
Ingredients
UnitsScale
For the Dipping Sauce:
1/2cup mayonnaise
2 tablespoons sweetened condensed milk
1 tablespoon honey
1 teaspoon rice vinegar
For the Shrimp:
1 1/2pounds large shrimp, peeled and deveined with tails on
1/2cup cornstarch
2 eggs, beaten
1cup sweetened shredded coconut
1/2cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon white pepper
Vegetable oil for frying
Instructions
Prepare the Dipping Sauce: In a small bowl, whisk together mayonnaise, sweetened condensed milk, honey, and rice vinegar. Set aside.
Bread the Shrimp: Pat the shrimp dry, season with salt and white pepper. Dredge in cornstarch, dip in beaten eggs, then coat with coconut-panko mixture.
Fry the Shrimp: Heat vegetable oil in a skillet, fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
Serve: Serve hot with the prepared dipping sauce.
Notes
For a lighter version, bake the shrimp at 400°F (200°C) for 15-18 minutes or air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.