If you’re looking for a delicious appetizer that checks all the boxes—golden, crispy, sweet, and just the right touch of indulgent—Chinese Coconut Shrimp is about to become your new favorite. There’s something magical about juicy shrimp wrapped in a crunchy coconut-panko shell, fried to perfection, and paired with a creamy homemade dipping sauce that’s equal parts luscious and light. This recipe brings the best of your favorite restaurant-style snack right to your kitchen, with every detail explained for shrimp that hit the table hot, gorgeously crisp, and impossibly moreish.

Chinese Coconut Shrimp Recipe - Recipe Image

Ingredients You’ll Need

Let’s break down the simple yet essential lineup you’ll need for this Chinese Coconut Shrimp recipe. Each ingredient is chosen for its crucial role in creating that perfect sweet-savory flavor, unbelievable crunch, and that signature sun-kissed look everyone craves.

Large shrimp (1 ½ pounds, peeled and deveined with tails on): Pick plump shrimp for a juicy, meaty bite and always keep the tails for easy dunking!
Cornstarch (½ cup): For that magical crisp base that helps everything stick together without feeling heavy.
Eggs (2, beaten): They act as a “glue,” making sure your coconut-panko layer latches on and stays put through frying.
Sweetened shredded coconut (1 cup): This is what brings signature sweetness and gorgeous golden color as it toasts up in the oil.
Panko breadcrumbs (½ cup): Choose panko for extra crispiness that won’t get soggy, ever.
Salt (½ teaspoon): A must for seasoning so every bite pops with flavor.
White pepper (¼ teaspoon): Adds a subtle, earthy warmth that complements the sweetness.
Vegetable oil for frying: Go for a neutral, high-heat oil like canola or sunflower for even, fragrant frying.
Mayonnaise (½ cup): Creamy and tangy, it’s the base for the dipping sauce.
Sweetened condensed milk (2 tablespoons): The not-so-secret ingredient for a sweet, glossy finish in your sauce.
Honey (1 tablespoon): Adds a floral sweetness and a hint of stickiness to the sauce.
Rice vinegar (1 teaspoon): Just enough sharpness to cut the richness—from ho-hum to wow.

How to Make Chinese Coconut Shrimp

Step 1: Mix Up the Signature Dipping Sauce

Start with the irresistible dipping sauce that’ll have everyone coming back for “just one more.” In a small bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and rice vinegar. This blend turns into a dreamy sauce that’s sweet, tangy, and totally restaurant-worthy. Set it aside for now—if you can resist sneaking a taste.

Step 2: Prepare and Season the Shrimp

Pat those shrimp dry with paper towels to ensure a crispy coating later. Season them generously with salt and white pepper. This seasoning step guarantees that every single bite of Chinese Coconut Shrimp has flavor from the inside out, not just on the crunchy surface.

Step 3: Set Up Your Breading Stations

Time to get organized: Place the cornstarch in one bowl, beaten eggs in a second, and the coconut-panko mixture (combine these two in a bowl) in a third. Having this assembly line ready means you’ll breeze through the breading process—no sticky fingers or mix-ups.

Step 4: Bread Each Shrimp

Now, coat each shrimp first in cornstarch, shaking off any excess, then dip into the egg, and finally press into the coconut-panko mixture. Be gentle but thorough, pressing lightly so every nook gets an even blanket of coconut and panko. This is where the magic happens for maximum crunch.

Step 5: Fry the Shrimp to Golden Perfection

In a large skillet, heat about 1 inch of vegetable oil over medium heat until shimmering. Fry the shrimp in batches so you don’t crowd the pan—2 to 3 minutes per side—until they’re golden brown and divinely crisp. Transfer finished shrimp to a paper towel-lined plate to dab away any extra oil.

Step 6: Serve Hot with Dipping Sauce

Right away, pile the freshly fried shrimp onto a serving plate while they’re still piping hot and impossibly crispy. Hand out the prepared dipping sauce for dunking and watch everyone’s eyes light up!

How to Serve Chinese Coconut Shrimp

Garnishes

A sprinkle of sliced scallions or a handful of freshly chopped cilantro will give your Chinese Coconut Shrimp a fresh pop of color and a little punch of herbal flavor. For extra flair, a few wedges of lime alongside the plate invite guests to squeeze some brightness before each bite.

Side Dishes

Pair your Chinese Coconut Shrimp with a side of fragrant jasmine rice, a crisp cucumber salad, or even some simple steamed broccoli. These lighter sides balance the richness of the shrimp and make the whole dish feel like a full, thoughtful meal instead of just an appetizer.

Creative Ways to Present

For a party-ready twist, skewer each crispy shrimp on a small bamboo pick and stack them upright in a glass. Or turn the Chinese Coconut Shrimp into sliders by tucking them inside mini bao buns with extra sauce and some crunchy slaw. They even shine as a taco filling with shredded lettuce and pickled veggies!

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Coconut Shrimp can be stored in an airtight container in the refrigerator for up to two days. Try to keep the shrimp on a paper towel inside the container to soak up any extra moisture and help maintain that lovely crispness.

Freezing

It’s best to freeze the shrimp before frying: bread them, arrange them in a single layer on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. Fry straight from frozen, adding an extra minute or two to the cook time—they’ll taste just as fresh!

Reheating

To reheat already-fried Chinese Coconut Shrimp, place them on a wire rack over a baking sheet and bake at 375°F (190°C) for about 8-10 minutes until crispy again. Avoid microwaving, since that can make the breading soggy.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you prefer your Chinese Coconut Shrimp a little less sweet, simply swap in unsweetened shredded coconut. The result will be a more savory, natural coconut flavor, and still plenty of crunch.

Do I have to fry the shrimp, or can I bake or air fry them?

You can absolutely bake or air fry this dish for a lighter option. Bake at 400°F (200°C) for 15–18 minutes, or air fry at 375°F (190°C) for 8–10 minutes, flipping halfway. Either method gives you beautifully crispy results with less oil.

Can I make the dipping sauce in advance?

Yes! The creamy dipping sauce for Chinese Coconut Shrimp can be made up to three days ahead. Store it in the refrigerator, covered, and give it a stir before serving for the freshest flavor and smoothest texture.

What size shrimp works best?

Look for large shrimp (often labeled 21/25 count per pound) for the ideal bite. They’re big enough for a punchy, juicy center but still cook quickly and get perfectly crisp on the outside.

Can I double the recipe for a party?

Of course! Chinese Coconut Shrimp is a crowd-pleaser that’s easy to scale up. Just work in batches for frying and keep cooked shrimp warm in a low oven on a rack so they all stay crispy until you’re ready to serve.

Final Thoughts

Now that you see just how easy and satisfying it is to create restaurant-worthy Chinese Coconut Shrimp at home, I hope you’re as excited to make a batch as I am to share this recipe with you! Gather your friends, grab a platter, and get ready for everyone to fall in love with each delicious, coconut-crusted bite.

Chinese Coconut Shrimp Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

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!

Ingredients

Scale

For the Dipping Sauce:

1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
1 tablespoon honey
1 teaspoon rice vinegar

For the Shrimp:

1 ½ pounds large shrimp, peeled and deveined with tails on
1/2 cup cornstarch
2 eggs, beaten
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon white pepper
Vegetable oil for frying

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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.