Sweet Chinese Glaze Coconut Shrimp Recipe

Introduction

Sweet Chinese Glaze Coconut Shrimp is a delightful combination of crispy, golden shrimp coated with a crunchy coconut and panko crust, finished with a luscious, sweet-savory glaze. This dish offers a perfect balance of textures and flavors that will impress at any gathering or elevate your weeknight dinner.

Ingredients

• 1 lb large raw shrimp, peeled and deveined (tails on or off)
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• Vegetable oil for frying
• Sweet Chinese Glaze:
• 1/4 cup coconut milk
• 2 tbsp honey
• 1 tbsp low sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• Pinch of red pepper flakes

Instructions

1. Step 1: In a shallow bowl, whisk together the flour, salt, garlic powder, ground ginger, and white pepper to create the seasoned flour mixture.
2. Step 2: Place the beaten eggs in a second shallow bowl.
3. Step 3: In a third bowl, combine the shredded coconut with the panko breadcrumbs.
4. Step 4: Dredge each shrimp first in the seasoned flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the coconut-panko mixture, pressing gently to ensure adherence.
5. Step 5: Heat 1 to 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
6. Step 6: Fry the shrimp in batches, cooking for 2 to 3 minutes per side or until they turn golden brown and are cooked through. Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
7. Step 7: For the glaze, combine coconut milk, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small saucepan. Simmer on low heat for 3 to 4 minutes, stirring occasionally, until the glaze slightly thickens.
8. Step 8: Drizzle the warm glaze over the hot shrimp or serve it on the side as a dipping sauce.

Tips & Variations

• For extra crunch, toast the shredded coconut lightly before mixing with the panko breadcrumbs.
• Use fresh shrimp for the best flavor, but frozen shrimp can work if thawed and patted dry thoroughly.
• If you prefer a spicier glaze, increase the amount of red pepper flakes or add a dash of sriracha.
• Serve with steamed jasmine rice and a fresh cucumber salad for a complete meal.

Storage

Store leftover shrimp and glaze separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the shrimp in a preheated oven at 350°F (175°C) for 5-7 minutes to help retain crispiness, then drizzle with reheated glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the shrimp instead of frying?

Yes, you can bake the shrimp at 400°F (200°C) for 12-15 minutes, turning halfway through. While baking results in a lighter dish, the coating may not be as crispy as frying.

Is the sweet Chinese glaze gluten-free?

The glaze can be gluten-free if you use gluten-free soy sauce or tamari. Otherwise, standard soy sauce contains gluten.

Sweet Chinese Glaze Coconut Shrimp Recipe

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4.7 from 147 reviews

This Sweet Chinese Glaze Coconut Shrimp recipe features crispy, golden-fried shrimp coated with a crunchy coconut and panko breadcrumb mix, paired with a luscious, flavorful sweet glaze blending coconut milk, honey, soy sauce, and a hint of spice. Perfect as an appetizer or main dish, this dish combines tropical sweetness with savory Asian-inspired flavors for a delightful seafood treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Shrimp Coating

• 1 lb large raw shrimp, peeled and deveined (tails on or off)
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• Vegetable oil for frying

Sweet Chinese Glaze

• 1/4 cup coconut milk
• 2 tbsp honey
• 1 tbsp low sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• Pinch of red pepper flakes

Instructions

1. Prepare the dredging mixtures: In a shallow bowl, whisk together the all-purpose flour, salt, garlic powder, ground ginger, and ground white pepper to create the seasoned flour mixture. In a second shallow bowl, beat the two large eggs until smooth. In a third bowl, mix the shredded unsweetened coconut with the panko breadcrumbs to form the coconut-panko coating.
2. Coat the shrimp: Take each peeled and deveined shrimp and dredge it first into the seasoned flour mixture, shaking off any excess. Next, dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, press the shrimp into the coconut-panko mixture, coating evenly and gently pressing so the mixture adheres well to the shrimp.
3. Heat oil for frying: Pour 1 to 2 inches of vegetable oil into a deep skillet and heat the oil over medium-high heat until it reaches 350°F (175°C). Using a thermometer is recommended to maintain the correct frying temperature.
4. Fry the shrimp: Fry the coated shrimp in batches to avoid overcrowding the pan. Cook each shrimp for about 2 to 3 minutes per side or until they turn golden brown and are cooked through. Once done, remove the shrimp with a slotted spoon and drain them on paper towels to remove excess oil.
5. Make the sweet Chinese glaze: In a small saucepan, combine the coconut milk, honey, low sodium soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes. Simmer the mixture over low heat for 3 to 4 minutes, stirring occasionally, until the glaze thickens slightly.
6. Serve: Drizzle the warm sweet Chinese glaze over the hot fried shrimp or serve it on the side as a dipping sauce for maximum flavor. Enjoy immediately for the best texture and taste.

Notes

• For extra flavor, you can marinate the shrimp in a little soy sauce and garlic before coating.
• Use a thermometer to maintain oil temperature at 350°F for perfect frying and less greasy shrimp.
• Make sure to fry shrimp in small batches to keep the oil temperature consistent.
• The coconut-panko mixture can be adjusted to your texture preference by changing the ratio.
• If you prefer a spicier glaze, increase the amount of red pepper flakes gradually.
• Leftover shrimp are best eaten immediately but can be reheated briefly in a hot oven or air fryer to maintain crispiness.

Keywords: coconut shrimp, sweet Chinese glaze, fried shrimp, Asian appetizer, crispy shrimp, seafood appetizer, coconut panko shrimp