Crispy coconut shrimp

The first time I made coconut shrimp was completely by accident. I had meant to order coconut milk online but somehow ended up with three bags of shredded coconut instead. Rather than let them sit in my pantry gathering dust, I decided to experiment. That mistake turned into one of my favorite discoveries.

I served this at my annual summer potluck last year, and my friend Sarah actually asked for the recipe before she even finished her first bite. Watching people reach for seconds is always the best feeling. Now it is my go to when I want to impress without spending all day in the kitchen.

Ingredients

• 1 lb large shrimp: Fresh shrimp gives the best results, but frozen works too. Just thaw them completely and pat dry before marinating to help the batter stick better.
• 1/2 teaspoon salt and 1/4 teaspoon white pepper: This simple seasoning base enhances the natural sweetness of the shrimp without overpowering the delicate coconut flavor.
• 1 tablespoon Shaoxing wine: Adds a subtle depth that rounds out the sweetness. Dry sherry makes a perfectly fine substitute if you cannot find it.
• 1/2 cup cornstarch and 1/2 cup all purpose flour: The cornstarch creates that restaurant quality crunch while the flour provides structure. I have tried using just one or the other and the combination really does work best.
• 1 large egg and 1/2 cup cold water: Keep the water ice cold. This little detail makes the batter lighter and crispier after frying.
• 1/2 cup unsweetened shredded coconut: Sweetened coconut works in a pinch but the unsweetened variety lets you control the sugar level through the sauce instead.
• 1/2 cup coconut milk: Full fat coconut milk creates the richest sauce. The light version can make it taste a bit watery.
• 1/4 cup sweetened condensed milk: This is the secret ingredient that makes the sauce glossy and helps it cling to every crispy nook and cranny.
• 2 tablespoons mayonnaise: Sounds unusual but it adds an incredible creaminess and helps balance the acidity from the lemon juice.
• 1 tablespoon honey and 1 tablespoon fresh lemon juice: The honey adds depth while the lemon brightens everything. Bottle lemon juice works but fresh really does make a noticeable difference.
• 1 teaspoon soy sauce: Just enough to ground all the sweetness with a hint of salty umami.
• Vegetable oil for frying: Canola or peanut oil both work beautifully. You need about 2 inches of oil in your pan for proper frying.
• 2 tablespoons toasted shredded coconut: Toasting brings out a nutty flavor that takes the garnish from decorative to essential.
• 1 tablespoon finely sliced green onion: Adds a fresh bite that cuts through all that creamy sweetness.

Instructions

Marinate the shrimp:

Toss the peeled shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let them sit for 10 minutes while you prep everything else. This short time makes a real difference in flavor.

Make the batter:

Whisk together cornstarch, flour, egg, and cold water until completely smooth. There should not be any lumps. The batter should be thick enough to coat a spoon but still pourable.

Heat the oil:

Pour vegetable oil into a deep fryer or large saucepan until it is about 2 inches deep. Heat to 350°F. If you do not have a thermometer, drop a small bit of batter in the oil. It should sizzle immediately and rise to the surface.

Coat the shrimp:

Dip each marinated shrimp into the batter, letting the excess drip off. Then press it gently into the shredded coconut. The coconut should stick lightly but do not worry about covering every spot completely.

Fry until golden:

Cook the shrimp in batches for 2 to 3 minutes. Do not overcrowd the pan or the oil temperature will drop. They are done when they are deep golden brown and sound crispy when you tap them.

Make the creamy sauce:

Whisk together coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Warm gently for about 2 minutes until smooth. Watch closely because it can separate if it gets too hot.

Coat and serve:

Place the fried shrimp in a large bowl and pour the warm sauce over them. Toss gently until every piece is coated. Garnish with toasted coconut and green onion while still warm.

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My daughter actually requested this for her birthday dinner this year. When your kid chooses your homemade cooking over restaurant food, you know you have found something special. It has become one of those recipes I can make without even looking at the page anymore.

Getting The Perfect Crisp

The oil temperature matters more than you might think. Too hot and the coconut burns before the shrimp cooks through. Too cool and you end up with greasy soggy coating. I use a digital thermometer now after too many batches turned out less than perfect.

Making It Ahead

You can bread the shrimp up to 2 hours before frying. Keep them in the refrigerator on a parchment lined baking sheet. The sauce can also be made ahead and gently reheated. Just do not fry the shrimp until you are ready to serve or they will lose their signature crunch.

Serving Suggestions

I like to serve these with steamed jasmine rice to soak up any extra sauce. A simple cucumber salad with rice vinegar on the side helps balance the richness. The dish works beautifully as an appetizer too. Just make sure you have napkins ready because eating these can get wonderfully messy.

• Set out a small bowl of extra sauce for dipping because people always want more.
• Chopsticks work better than forks for picking up the shrimp without knocking off the coating.
• Put the toasted coconut garnish on the table instead of the kitchen counter so everyone can add more to taste.

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There is something deeply satisfying about making restaurant quality food at home. The first crispy bite always reminds me why I bothered with the mess of frying.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large shrimp work best for this dish as they provide a substantial bite and hold up well during frying. Look for shrimp that are peeled and deveined for convenience.

→ Can I substitute the Shaoxing wine?

Yes, you can substitute Shaoxing wine with dry sherry or rice wine. If unavailable, you may omit it, though it adds depth to the shrimp flavor.

→ How do I achieve the perfect crispy coating?

Make sure your oil is at the correct temperature (350°F/175°C) and don't overcrowd the pan. Fry in small batches and drain on paper towels immediately after cooking.

→ Is this dish spicy?

The base dish is not spicy, but you can add a pinch of chili flakes to the sauce for a spicy kick if desired.

→ What sides pair well with this dish?

This dish pairs beautifully with jasmine rice or can be served as an appetizer with a dipping sauce on the side.