Sweet Chinese Glaze Coconut Shrimp Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
