17 Recipe For Chinese Coconut Shrimp Experience Flavor Like Never Before!

Ingredients:

For the shrimp:

• 1 pound of shrimp, peeled and deveined
• 1 cup of all-purpose flour
• 2 eggs, beaten
• 1 cup of shredded coconut
• 1 cup of panko breadcrumbs
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Oil for frying

For the coconut sauce:

• 1 can of coconut milk
• 1 tablespoon of soy sauce
• 1 tablespoon of honey
• 1 tablespoon of rice vinegar
• 1 teaspoon of grated ginger
• 1 teaspoon of minced garlic
• 1 teaspoon of cornstarch
• 1 tablespoon of water

Instructions:

For the shrimp:

1. In a medium-sized bowl, mix together the flour, salt, black pepper, garlic powder, and onion powder.
2. In a separate bowl, beat the eggs.
3. In a third bowl, mix together the shredded coconut and panko breadcrumbs.
4. Dip each shrimp in the flour mixture, followed by the beaten eggs, and then coat with the coconut and breadcrumb mixture.
5. In a deep pan, heat oil over medium-high heat.
6. Fry the coated shrimp until they are golden brown and crispy, about 2-3 minutes on each side.
7. Remove the shrimp from the oil and place them on a paper towel-lined plate to absorb any excess oil.

For the coconut sauce:

1. In a small saucepan, mix together the coconut milk, soy sauce, honey, rice vinegar, grated ginger, and minced garlic.
2. In a separate small bowl, mix together the cornstarch and water until it forms a paste.
3. Add the cornstarch mixture to the saucepan and bring to a simmer, stirring constantly until the sauce thickens.
4. Remove from heat and let it cool for a few minutes.

Serving:

Serve the crispy coconut shrimp with the coconut sauce on the side for dipping. You can also garnish with some chopped green onions and cilantro for added flavor and presentation. This dish is perfect as an appetizer or as a main dish with some steamed rice and vegetables. Enjoy!

HTML Code:

<intro>
If you're a fan of seafood and love trying out new recipes, then you're in for a treat! Today, we're going to share with you a delicious and easy-to-follow recipe for Chinese coconut shrimp. This dish is a popular appetizer in Chinese restaurants, but with this recipe, you can recreate it in the comfort of your own home. With <b>fresh shrimp</b>, <b>creamy coconut sauce</b>, and a touch of <b>spices</b>, this dish is sure to be a crowd-pleaser. So put on your apron and get ready to impress your family and friends with this mouth-watering dish. 
</intro>

<h2>Ingredients:</h2>
<h3>For the shrimp:</h3>
<ul>
<li><b>1 pound of shrimp</b>, peeled and deveined</li>
<li><b>1 cup of all-purpose flour</b></li>
<li><b>2 eggs</b>, beaten</li>
<li><b>1 cup of shredded coconut</b></li>
<li><b>1 cup of panko breadcrumbs</b></li>
<li><b>1 teaspoon of salt</b></li>
<li><b>1 teaspoon of black pepper</b></li>
<li><b>1 teaspoon of garlic powder</b></li>
<li><b>1 teaspoon of onion powder</b></li>
<li><b>Oil for frying</b></li>
</ul>

<h3>For the coconut sauce:</h3>
<ul>
<li><b>1 can of coconut milk</b></li>
<li><b>1 tablespoon of soy sauce</b></li>
<li><b>1 tablespoon of honey</b></li>
<li><b>1 tablespoon of rice vinegar</b></li>
<li><b>1 teaspoon of grated ginger</b></li>
<li><b>1 teaspoon of minced garlic</b></li>
<li><b>1 teaspoon of cornstarch</b></li>
<li><b>1 tablespoon of water</b></li>
</ul>

<h2>Instructions:</h2>
<h3>For the shrimp:</h3>
<ol>
<li>In a medium-sized bowl, mix together the flour, salt, black pepper, garlic powder, and onion powder.</li>
<li>In a separate bowl, beat the eggs.</li>
<li>In a third bowl, mix together the shredded coconut and panko breadcrumbs.</li>
<li>Dip each shrimp in the flour mixture, followed by the beaten eggs, and then coat with the coconut and breadcrumb mixture.</li>
<li>In a deep pan, heat oil over medium-high heat.</li>
<li>Fry the coated shrimp until they are golden brown and crispy, about 2-3 minutes on each side.</li>
<li>Remove the shrimp from the oil and place them on a paper towel-lined plate to absorb any excess oil.</li>
</ol>

<h3>For the coconut sauce:</h3>
<ol>
<li>In a small saucepan, mix together the coconut milk, soy sauce, honey, rice vinegar, grated ginger, and minced garlic.</li>
<li>In a separate small bowl, mix together the cornstarch and water until it forms a paste.</li>
<li>Add the cornstarch mixture to the saucepan and bring to a simmer, stirring constantly until the sauce thickens.</li>
<li>Remove from heat and let it cool for a few minutes.</li>
</ol>

<h2>Serving:</h2>
<p>Serve the crispy coconut shrimp with the coconut sauce on the side for dipping. You can also garnish with some chopped green onions and cilantro for added flavor and presentation. This dish is perfect as an appetizer or as a main dish with some steamed rice and vegetables. Enjoy!</p>