Do you love shrimp? Are you a fan of Chinese cuisine? How about the sweet and creamy flavor of coconut? If you answered yes to all these questions, then you’re in for a treat! Today, I’m going to share with you my favorite Chinese Coconut Shrimp Recipe. This easy, creamy buffet-style shrimp is a delightful culinary experience that you simply can’t resist!
Introduction to the Chinese Coconut Shrimp Recipe
Chinese Coconut Shrimp is a popular dish in many Chinese buffets around the world. It’s a delightful fusion of tender shrimp covered in a sweet coconut sauce, then fried to golden brown perfection. A true masterpiece of Chinese cuisine, this dish is a must-try for all seafood lovers. And the best part? You can make it at home!
Choosing the Right Shrimp
The secret to a great Chinese coconut shrimp recipe starts with the shrimp itself. I recommend using fresh shrimp for the best results. Whether you choose large shrimp or jumbo shrimp, make sure they are fresh and of high quality. You can purchase them at your local grocery store or a specialty food store.
Preparing the Shrimp
Once you’ve got your fresh shrimp, the next step is to prepare them for cooking. Using a sharp paring knife, carefully remove the shells and devein the shrimp. After that, season the shrimp with a bit of black pepper and lime juice for a zesty flavor boost.
The Importance of Coconut in the Recipe
What sets this Chinese coconut shrimp recipe apart is the use of coconut in different forms. Coconut cream, coconut oil, and coconut flakes combine to give the shrimp a rich, creamy, and sweet flavor that’s hard to resist. You’ll also use reduced-fat coconut milk to create a silky smooth sauce for the shrimp.
The Cooking Process
The cooking process for this creamy Chinese coconut shrimp recipe is straightforward and quick, making it an easy recipe for a busy weeknight. Start by heating some coconut oil in a large skillet over medium-high heat. Then, dip each shrimp in a mixture of purpose flour and coconut flakes before frying them in the hot oil until they are golden brown.
The Creamy Coconut Sauce
While the shrimp are frying, you can prepare the creamy coconut sauce. In a small bowl, mix some coconut cream with a little water and corn starch. Then, heat the mixture in a sauce pan over medium heat until it forms a creamy sauce. Add some lime juice, soy sauce, and a dash of fish sauce for an extra savory kick.
Serving the Chinese Coconut Shrimp
Once your shrimp are cooked to a crispy texture and your sauce is creamy and flavorful, you’re ready to serve this amazing Chinese coconut shrimp recipe. Pour the creamy coconut sauce over the cooked shrimp and garnish with some green onions and sesame seeds. You can enjoy this dish with some cauliflower rice or even on its own!
Leftovers? Unlikely! But just in case, you can store any leftover Chinese coconut shrimp in an airtight container in the refrigerator. They will stay fresh for up to three days. Reheat them on a skillet over low heat before serving.
There you have it! A simple and delicious Chinese Coconut Shrimp Recipe to bring the authentic taste of Chinese cuisine right to your kitchen. I’m sure this will become one of your favorite recipes. So why not give this easy 30-minute dinner a try? I bet you’ll be making it again next time!
- 1 lb large shrimp
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 cup coconut milk
- 1/2 cup sweet chili sauce
- 3 cups vegetable oil
- Salt and pepper to taste
- Start by patting dry the shrimp with a paper towel. Season the shrimp with salt and pepper.
- Set up a dredging station: one bowl with flour, one with beaten eggs mixed with coconut milk, and one with a mixture of panko bread crumbs and shredded coconut.
- Hold the shrimp by the tail, dredge it in the flour, shaking off the excess. Then dip it into the egg-coconut milk mixture, and finally coat it with the panko-coconut mixture. Make sure the shrimp is well coated.
- Repeat the process with each shrimp and place them on a lined baking tray.
- In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, fry the shrimp in batches, making sure not to overcrowd the pan.
- Fry each batch for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and drain them on a paper towel-lined plate.
- Serve your Chinese Coconut Shrimp hot, with a side of sweet chili sauce for dipping.
You can add some zest to your dish by adding a teaspoon of lime zest or a pinch of chili flakes to the panko-coconut mixture. You can also bake the shrimp at 400°F (200°C) for about 15 minutes instead of frying. Remember to flip the shrimp halfway through for even cooking and browning if you choose to bake them.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 27gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 172mgSodium: 1230mgCarbohydrates: 34gNet Carbohydrates: 28gFiber: 6gSugar: 8gSugar Alcohols: 0gProtein: 23g