Sweet Chinese Glaze Coconut Shrimp Recipe
Introduction
Sweet Chinese Glaze Coconut Shrimp is a delightful dish that combines crispy, crunchy shrimp with a sticky, flavorful glaze. This recipe offers a perfect balance of sweetness, tang, and spice, making it a crowd-pleaser for appetizers or main courses.
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
- Step 1: In a shallow bowl, whisk together flour, salt, garlic powder, ground ginger, and white pepper.
- Step 2: Place the beaten eggs in a second shallow bowl.
- Step 3: In a third bowl, mix shredded coconut and panko breadcrumbs.
- Step 4: Dredge each shrimp first in the flour mixture, then dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- Step 5: Heat 1 to 2 inches of vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
- Step 6: Fry the shrimp in batches for 2 to 3 minutes per side, or until golden brown and cooked through. Remove shrimp and drain on paper towels.
- Step 7: To make 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 slightly thickened.
- Step 8: Drizzle the sweet Chinese 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.
- If you prefer less heat, omit the red pepper flakes from the glaze.
- Serve with steamed jasmine rice or a fresh salad for a complete meal.
- Use tail-on shrimp for easier handling and a nicer presentation.
Storage
Store leftover shrimp and glaze separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a preheated oven at 350°F (175°C) for about 5 minutes to maintain crispiness. The glaze can be warmed briefly on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just be sure to thaw them completely, pat dry to remove excess moisture for the best frying results.
Is there a gluten-free alternative for the panko breadcrumbs and flour?
Absolutely. Substitute panko with gluten-free breadcrumbs and use gluten-free all-purpose flour to make this recipe gluten-free without sacrificing texture.
PrintSweet Chinese Glaze Coconut Shrimp Recipe
Crispy coconut shrimp coated in a crunchy panko and shredded coconut mix, fried to golden perfection and drizzled with a sweet and tangy Chinese-inspired glaze made from coconut milk, honey, soy sauce, and spices. This delightful appetizer combines tropical flavors with an easy frying technique, perfect for a crowd-pleasing snack or party dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
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 (about 1–2 inches deep)
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 flour mixture: In a shallow bowl, whisk together the all-purpose flour, salt, garlic powder, ground ginger, and white pepper to evenly combine the dry seasoning base for dredging the shrimp.
- Set up dredging stations: Place the beaten eggs in a second shallow bowl. In a third bowl, combine the shredded unsweetened coconut and panko breadcrumbs for the final crispy coating layer.
- Coat the shrimp: For each shrimp, first dredge it in the seasoned flour mixture, then dip it into the beaten eggs, and finally coat it thoroughly in the coconut-panko mixture, pressing gently to ensure an even, thick crust.
- Heat the oil: Pour 1–2 inches of vegetable oil into a deep skillet and heat over medium-high until it reaches 350°F (175°C), suitable for deep frying.
- Fry the shrimp: Fry the shrimp in batches to avoid overcrowding, cooking for 2–3 minutes on each side or until the shrimp are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Sweet Chinese Glaze: Combine coconut milk, honey, low sodium soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally until the glaze has slightly thickened.
- Serve: Drizzle the warm glaze over the hot fried shrimp or serve it on the side as a dipping sauce for an extra burst of flavor.
Notes
- Ensure the oil temperature stays around 350°F for perfectly crispy shrimp without absorbing too much oil.
- Do not overcrowd the pan when frying; this helps maintain the oil temperature and results in crispier shrimp.
- Use unsweetened shredded coconut to balance the sweetness of the glaze.
- The glaze can be prepared ahead of time and gently reheated before serving.
- For a spicier glaze, increase the pinch of red pepper flakes according to taste.
- Leftover shrimp can be kept in the refrigerator and reheated briefly in an oven or air fryer to retain crispiness.
Keywords: coconut shrimp, sweet Chinese glaze, fried shrimp, appetizer, coconut panko shrimp, Asian appetizer, crispy shrimp
