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
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 215mg
