Chinese Coconut Shrimp
I still remember the first time I made this Chinese-style coconut shrimp for a humid summer night — the combination of crisp, nutty coconut and sweet-tender shrimp felt like a tiny escape. This recipe is quick enough for a weeknight yet special enough for a party appetizer, and it’s a great way to turn simple shrimp into something memorable. If you enjoy the flavors of takeout with a homemade touch, you might also like a roundup of classic Chinese takeout staples to pair alongside it.
Why you’ll love this dish
Coconut shrimp marries crunchy texture with creamy coconut flavor. It’s fast (ready in 20–30 minutes), uses pantry-friendly ingredients, and is kid-friendly while still delivering an elegant plate for guests. Because shrimp cooks quickly, this recipe is ideal for last-minute entertaining or when you want something impressive without fuss. Serve as an appetizer, alongside rice for a light dinner, or stacked in lettuce cups for something fresh.
“A perfect balance of sweet coconut crunch and juicy shrimp — every bite felt restaurant-quality at home.”
How this recipe comes together
Quick overview: you’ll season a dry flour mix, dip peeled shrimp in coconut cream, dredge in the seasoned flour, then press in shredded coconut. Fry briefly in hot oil until golden and just cooked through. Drain and serve with extra coconut cream sauce for dipping.
This short sequence keeps the shrimp tender and ensures the coconut crisps without burning: wet-dry-wet-dry is the easiest way to get an even coating and a bright golden color.
Key ingredients
- 1 pound shrimp, peeled and deveined (medium-large is easiest to handle)
- 1 cup coconut cream (full-fat for best coating and flavor)
- 1/2 cup all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened — see notes)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying (neutral oils like canola, vegetable, or peanut oil work best)
Notes and substitutions:
- If you like a lighter crust, substitute half the flour with panko for extra crunch.
- Unsweetened shredded coconut gives a less sweet, more savory finish; sweetened coconut makes the dish more dessert-like.
- Use coconut milk only if thick (refrigerate a can and spoon off the cream); thin coconut milk won’t cling as well.
Step-by-step instructions
- Combine the dry mix: In a bowl, whisk together the flour, garlic powder, paprika, and a generous pinch of salt and black pepper.
- Set up the dredging station: Place the coconut cream in a shallow dish. Put the flour mixture in another bowl and the shredded coconut on a plate.
- Coat the shrimp: Dip each shrimp into the coconut cream so it’s evenly moistened, then dredge in the seasoned flour. Press the shrimp into the shredded coconut so the flakes adhere well.
- Heat the oil: Warm a few inches of oil in a heavy skillet over medium heat until it reaches roughly 350–375°F (use a thermometer) or until a small piece of bread sizzles and browns in about 20–30 seconds.
- Fry: Fry shrimp in batches so you don’t crowd the pan. Cook about 2–3 minutes per side until golden brown and opaque through the center.
- Drain and rest: Remove to paper towels to drain briefly. Serve hot with extra coconut cream warmed slightly for dipping.
Short action tips in the flow: don’t overcrowd the pan, keep oil temperature steady, and flip only once for the crispiest result.
Best ways to enjoy it
Serve the shrimp hot and crisp. Good pairings:
- Dipping sauce: warm extra coconut cream with a squeeze of lime, a pinch of chili flakes, and a touch of honey for balance.
- Sides: jasmine rice or a simple green salad with tangy vinaigrette. For brunch-style serving, lay over coconut-lime rice and top with scallions.
- Drinks: a crisp, citrusy white wine or a cold lager complements the coconut without overpowering it.
If you want a contrasting main, these shrimp pair beautifully with a coconut-forward dish like slow-cooker coconut curry chicken for a cohesive tropical-themed meal.
Storage and reheating tips
- Refrigerator: Cooked shrimp will keep 3–4 days in an airtight container. Cool to room temperature (no more than 2 hours out), then refrigerate.
- Freezing: For best quality, freeze cooked coconut shrimp for up to 1 month. Flash-freeze on a tray first, then transfer to a freezer bag to keep the crust from sogging.
- Reheating: Reheat in a preheated oven or air fryer at 350–375°F for 6–10 minutes until crisp and warmed through. Avoid microwaving—it will make the coating mushy.
- Food safety: Do not refreeze shrimp after it’s been thawed and cooked. Thawed raw shrimp should be cooked within 1–2 days.
Pro chef tips
- Keep the coconut flakes fresh: Toast a small amount in a dry pan if your shredded coconut tastes bland — it wakes up coconut’s oils and aroma.
- Temperature control: Use a thermometer. If oil is too cool, shrimp absorb oil; too hot and the coconut will burn before the shrimp cooks.
- Press firmly: When coating, press the coconut onto the shrimp to create a compact crust; loose flakes fall off during frying.
- Batch frying: Keep finished shrimp on a cooling rack in a single layer in a low oven (200°F) to stay warm and crisp between batches.
- Customize crunch: For a sturdier shell, mix equal parts shredded coconut and panko.
You might also like a different shrimp presentation that plays with heat and layers — for a creative stack idea, see this take on spicy shrimp sushi stacks.
Creative twists
- Baked version: Lightly spray with oil and bake at 425°F for 8–12 minutes, flipping once. Texture will be slightly less crisp but still delicious.
- Glazed coconut shrimp: Toss hot fried shrimp in a thin glaze of honey, lime, and chili for a sticky-sweet finish.
- Gluten-free: Use rice flour and gluten-free panko instead of all-purpose flour.
- Coconut-lime slaw topping: Add a quick slaw with lime juice and cilantro for brightness and crunch.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp completely in the fridge overnight and pat dry before dredging. Excess moisture prevents the coating from sticking properly.
Q: Is coconut cream essential?
A: Coconut cream helps the coating cling and adds flavor. If you don’t have it, use beaten egg or a thick yogurt, but the coconut flavor and richness will be reduced.
Q: How do I keep the coconut from burning?
A: Maintain oil around 350–375°F and fry in small batches. If the coconut browns too fast, lower the heat slightly.
Q: Can I make these ahead for a party?
A: You can bread the shrimp ahead and refrigerate for a couple of hours. For best crispness, fry just before serving. Alternatively, fry ahead and re-crisp in a hot oven for a few minutes.
Conclusion
Want another take on buffet-style coconut shrimp for comparison? Try this recipe titled Best Chinese Coconut Shrimp (Buffet Style) for a slightly different batter and technique. For a creamier dip and a step-by-step walkthrough, this version called EASY Creamy Coconut Shrimp Recipe (Chinese Buffet Style!) offers great visuals and variations.
Coconut Shrimp
Ingredients
Method
- In a bowl, whisk together the flour, garlic powder, paprika, and a generous pinch of salt and black pepper.
- Place the coconut cream in a shallow dish. Put the flour mixture in another bowl and the shredded coconut on a plate.
- Dip each shrimp into the coconut cream so it’s evenly moistened, then dredge in the seasoned flour.
- Press the shrimp into the shredded coconut so the flakes adhere well.
- Warm a few inches of oil in a heavy skillet over medium heat until it reaches roughly 350–375°F.
- Fry shrimp in batches, cooking about 2–3 minutes per side until golden brown and opaque through the center.
- Remove to paper towels to drain briefly. Serve hot with extra coconut cream warmed slightly for dipping.
