This delicious Chinese Coconut Shrimp comes together in about 30 minutes and features a quick frying method for a easy meal that your family will love! Switch up the ingredients to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me; this dish is not only a hit with the kids but also brings a tropical twist to your dinner table.
Ingredients Breakdown
- 1 lb Large Shrimp, Peeled and Deveined
- 1 cup Coconut Milk
- 1/2 cup Sweetened Shredded Coconut
- 1/2 cup All-Purpose Flour
- 1/2 cup Breadcrumbs
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Vegetable Oil for Frying
How to Make Chinese Coconut Shrimp
Let’s dive into the crispy, coconutty goodness, shall we?
Marinate the Shrimp: In a large bowl, combine the coconut milk, garlic powder, salt, and pepper. Add your shrimp and let them soak in this luscious mixture for at least 30 minutes. (If you have the time, bring this to server and let it marinate even longer oh, the flavor!)
Heat the Oil: While your shrimp is marinating, heat up vegetable oil in a deep pan over medium heat until it’s hot but not smoking. (If you drop a breadcrumb in and it sizzles right away, you’re good to go!)
Prepare the Coating: In another bowl, mix the flour and breadcrumbs together. This blend is key to the crispy crunchiness we’re aiming for!
Coat the Shrimp: Take the shrimp out of the marinade, don’t worry, we’ll save that yummy coconut milk for adding flavor, then coat each piece in the flour and breadcrumb mixture. Make sure you get a nice even coat, you want every little inch of it to crunch when fried!
Fry the Shrimp: Carefully place the coated shrimp into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes per side until they’re golden brown and cooked through. Oh, you’re going to love that sizzling sound!
Drain and Serve: Once they’re beautiful and golden, remove the shrimp and let them drain on a plate lined with paper towels to soak up any excess oil.
Enjoy: Serve them warm with your favorite dipping sauce, like sweet chili sauce or even a squeeze of fresh lime juice for a zesty kick! And believe me, your family will be asking for seconds!
Why I Love This Recipe
This is my go-to recipe for busy weeknights when we’re all craving something comforting yet fun. I adore how quickly it comes together, less than 30 minutes?! Yes, please! Plus, it’s a full-on crowd-pleaser at our house, and I genuinely get excited to see everyone happily digging in. I’m a real sucker for that crispy texture paired with creamy coconut, it’s comfort food at its finest! And the best part is, you can use whatever you’ve got on hand, you’ll totally impress your family without breaking a sweat!
If you loved this Chinese Coconut Shrimp, be sure to check out my Sizzling Zesty Shrimp Fajitas, my Garlic Butter Shrimp, or my Air Fryer Coconut Shrimp!
Why This Recipe Works
Quick & Easy
This Chinese Coconut Shrimp comes together in under 30 minutes! Perfect for when you need dinner to be on the table fast.
Crowd-Pleaser
Everyone in the family, kids included will absolutely love this dish! The crispy coating combined with the coconut flavor is a flavor explosion you don’t want to miss.
Customizable
The recipe is versatile! You can switch out shrimp for chicken, or even throw in some veggies for a fun twist. Feel free to play around with the spices to cater to your family’s tastes.
Loaded with Flavor
Between the combination of coconut milk and crunchy coat, this recipe is loaded with tons of flavor. The rich, creamy elements paired with the crunchy texture create a delightful contrast your taste buds will love!
Make-Ahead Friendly
You can prep the shrimp in advance, just marinate them earlier in the day and coat before frying for a quick dinner fix later on.
Serving and Storage
Serving Suggestions
Pair this Chinese Coconut Shrimp with jasmine rice, stir-fried veggies, or a bright, refreshing salad for a complete meal. Want something extra? Serve it with a side of sweet chili sauce or homemade mango salsa. Yum!
Storage
If you have leftovers (though, let’s be honest, it’s pretty hard not to devour it all), you can keep them in an airtight container in the refrigerator for about 2 days.
Reheating Instructions
To reheat, just pop them in the oven at 350°F for about 10 minutes to get them crispy again. Microwaving can make them a bit soggy, so I recommend the oven for best results.
Freezer Friendly
Yes! You can freeze the cooked shrimp. Just let them cool completely, then transfer to a freezer-safe bag. You can pull them out as needed, perfect for a quick meal in a pinch!
Final Thoughts
Honestly, folks, this Chinese Coconut Shrimp is just one of those recipes you need in your life. It’s simple, and downright delicious! And the best part? You’ll feel like a culinary genius without spending hours in the kitchen. So go ahead, give it a whirl and wow your family tonight!
You know what? Food is all about making memories together, isn’t it? And this dish? It’s going to help you create some amazing ones. Happy cooking! Follow us on Pinterest for daily cooking inspiration that proves you don’t need a deep fryer to make amazing food!
Chinese Coconut Shrimp
Ingredients
Method
- In a large bowl, combine the coconut milk, garlic powder, salt, and pepper. Add your shrimp and let them soak in this mixture for at least 30 minutes.
- While the shrimp is marinating, heat vegetable oil in a deep pan over medium heat until it’s hot but not smoking.
- In another bowl, mix the flour and breadcrumbs together.
- Take the shrimp out of the marinade and coat each piece in the flour and breadcrumb mixture evenly.
- Carefully place the coated shrimp into the hot oil, frying them for about 2-3 minutes per side until golden brown and cooked through.
- Once cooked, remove the shrimp and let them drain on a plate lined with paper towels.
- Serve warm with your favorite dipping sauce, like sweet chili sauce or fresh lime juice.