Chinese Coconut Shrimp is a delightful twist on a classic favorite. Crispy, golden shrimp coated in a light coconut batter that adds a touch of sweetness and crunch with every bite. The coconut flavor makes this dish feel fresh and tropical, while the shrimp stay juicy and tender inside.
I love making this recipe when I want something that feels special but doesn’t take hours to prepare. The coconut coating is so easy to put together, and frying the shrimp until they’re perfectly crisp is always worth the little wait. I like to keep a sweet chili sauce on hand for dipping — it’s the perfect match that brings out the coconut’s flavor even more.
This dish always brings smiles at the table because it’s fun to eat and a little bit different from your regular fried shrimp. Whether I serve it as an appetizer at a party or as part of a casual dinner, it’s a sure crowd-pleaser. Plus, it’s a great way to brighten up your meal with something crunchy, sweet, and satisfying all at once.
Key Ingredients & Substitutions
Shrimp: Large shrimp with tails left on give great flavor and make them easy to pick up. If you want to skip the tails, that’s fine too. Just make sure the shrimp are peeled and deveined.
Shredded Coconut: Sweetened coconut flakes add crunch and sweetness. If you can only find unsweetened, add a teaspoon of sugar to the batter to keep that nice balance.
Flour & Cornstarch: Flour gives structure while cornstarch keeps the batter light and crispy. You can swap all-purpose flour for gluten-free flour if needed; just check that it fries well.
Baking Powder: Helps the batter puff up a little, making the coating crispier. Don’t skip this for best texture.
Dipping Sauce: Soy sauce and rice vinegar form the base. If you prefer less salt, use low-sodium soy sauce. For a milder dip, use sweet chili sauce instead of chili flakes.
How Can I Get the Crispiest Coconut Shrimp Every Time?
Getting crispy shrimp starts with the batter and the oil temperature.
- Mix the batter just until smooth; over-mixing can make it gummy.
- Keep the batter cold — chilling it helps it crisp up better when fried.
- Make sure shrimp are dry before dipping; excess moisture makes the batter slide off.
- Heat oil to 350°F (175°C). Use a thermometer if possible to keep the right temperature.
- Don’t crowd the pan—fry in small batches to keep the oil hot and shrimp crispy.
- Drain shrimp on paper towels right after frying to remove excess oil.
These tips help ensure you get tender shrimp inside with a crunchy, golden coconut coating every time.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the right temperature for crispy shrimp.
- Deep frying pan or wok – This gives enough space for batches of shrimp to cook evenly and stay crispy.
- Slotted spoon – Makes it easy to transfer fried shrimp out of hot oil without breaking them.
- Mixing bowls – One for the batter and one for the sauce; I like having separate options for each.
- Paper towels – Perfect for draining excess oil from the fried shrimp, keeping them crisp.
Flavor Variations & Add-Ins
- Swap the soy sauce in the dip for a tangy honey mustard or sweet chili sauce for different flavor profiles.
- Add a pinch of curry powder or five-spice inside the batter for an extra aromatic twist.
- Squeeze fresh lime over the shrimp before serving for a bright, zesty flavor.
- Mix in chopped fresh herbs like cilantro or basil into the dipping sauce for a fresher taste.
How to Make Chinese Coconut Shrimp
Ingredients You’ll Need:
For The Shrimp:
- 1 lb large shrimp, peeled and deveined with tails on
- ½ cup all-purpose flour
- ½ cup shredded sweetened coconut
- ½ cup cornstarch
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp white pepper
- 1 large egg
- ½ cup cold water (more if needed)
- Vegetable oil, for frying
For The Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp red chili flakes or sweet chili sauce
- 1 tsp grated fresh ginger
- Optional: chopped scallions or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry the shrimp. You’ll have delicious, crispy coconut shrimp on your table in roughly 25-30 minutes total.
Step-by-Step Instructions:
1. Prepare the Batter:
In a medium bowl, whisk together the flour, shredded coconut, cornstarch, baking powder, salt, and white pepper. In another bowl, beat the egg with the cold water. Slowly add the wet mixture into the dry ingredients, stirring gently to make a smooth, thick batter. If it feels too thick, add a little more water.
2. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep pan or wok and heat it to 350°F (175°C). Use a thermometer if possible to keep the temperature steady for crispy shrimp.
3. Coat and Fry the Shrimp:
Pat the shrimp dry with paper towels to remove moisture. Dip each shrimp into the batter, making sure it’s fully coated. Carefully lower the shrimp into the hot oil in small batches—don’t overcrowd the pan. Fry each batch for 2 to 3 minutes, or until the shrimp are golden brown and crispy.
4. Drain and Make the Dipping Sauce:
Use a slotted spoon to transfer fried shrimp to a plate lined with paper towels to drain excess oil. While the shrimp are frying, combine soy sauce, rice vinegar, sugar, sesame oil, garlic, chili flakes or sweet chili sauce, and ginger in a small bowl. Stir until the sugar dissolves.
5. Serve:
Serve the crispy coconut shrimp hot, paired with the dipping sauce. Garnish with extra coconut flakes or chopped scallions/cilantro if you like. Enjoy a perfect balance of crunchy, sweet, and savory flavors!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry really well to keep the batter from becoming soggy.
What Can I Use Instead of Sweetened Coconut?
If you only have unsweetened shredded coconut, it works fine—just add a teaspoon of sugar to the batter to balance the flavor. Avoid coconut flakes that are too large, as they won’t stick well during frying.
How Should I Store Leftover Coconut Shrimp?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a hot oven or air fryer to help maintain crispiness—microwaving may make them soggy.
Can I Bake Instead of Frying?
You can bake the shrimp for a healthier option; toss them on a lined baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway. Though baking won’t be as crispy, it’s still tasty and easier!