Name: Crispy Chinese Coconut Shrimp for Your Next Buffet Adventure
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound peeled and deveined shrimp; 1 large egg white (can substitute with cornstarch mixed with water); 2 tablespoons water or Chinese rice wine; 1 teaspoon coarse kosher salt; 1 cup coconut milk (full-fat for richness); 2 tablespoons sugar; 2 tablespoons mayonnaise (Greek yogurt is a good alternative); 1 tablespoon white vinegar; 1 tablespoon fresh ginger (minced); 1 cup cornstarch; 1 teaspoon baking powder; 2 cups neutral oil (for frying)

While wandering through a bustling Chinese buffet, I stumbled upon a dish that instantly stole my heart: crispy Chinese Coconut Shrimp. The combination of flaky shrimp wrapped in a golden coating, smothered in a creamy, coconut-infused sauce, is simply irresistible. This recipe brings the vibrant flavors of that unforgettable buffet experience straight to your kitchen, making it perfect for gatherings or cozy family dinners. Not only is this dish surprisingly easy to whip up, but it also pleases any crowd with its savory appeal. With the help of some pantry staples and a touch of creativity, get ready to impress everyone at your table. Curious how to recreate this delectable treat at home? Let’s dive in!

What Makes This Shrimp Recipe Special?

Deliciously Unique: The blend of crunchy, fried shrimp and smooth coconut sauce takes your taste buds on a joyful ride.

Effortless Prep: With simple ingredients and straightforward steps, it’s a breeze to make, even if you’re a beginner!

Crowd-Pleasing Favorite: This dish is always a hit at gatherings—a guaranteed showstopper that appeals to everyone’s palate, much like my Spicy Shrimp Tacos or Cajun Pasta Shrimp!

Versatile Serving Options: Pair it with jasmine rice or serve it as a hearty appetizer; it shines in any setting, just like my East Coast Shrimp.

Quick Cook Time: Ready in under 30 minutes, it’s perfect for those busy weeknights when you want something delightful without the fast food hassle.

Chinese Coconut Shrimp Ingredients

For the Shrimp
• Shrimp – Use peeled and deveined shrimp for convenience and ease of preparation.
• Egg White – Acts as a binding agent for the breading; you can substitute with cornstarch mixed with water for moisture.
• Water (or Chinese Rice Wine) – Hydrates the shrimp and enhances flavor; any cooking wine or broth works well.
• Coarse Kosher Salt – Essential for seasoning the shrimp and sauce.

For the Coconut Sauce
• Coconut Milk – The creamy base of the sauce; full-fat version enhances richness.
• Sugar – Balances the flavors by adding a hint of sweetness to the sauce.
• Mayonnaise – Adds creaminess without a strong flavor; Greek yogurt is a good alternative for texture.
• White Vinegar – Provides acidity to brighten up the rich elements of the sauce.
• Ginger – Infuses a fragrant, zesty flavor; fresh ginger is preferred, but ground ginger is a suitable substitute in a pinch.

For the Breading and Frying
• Cornstarch – Creates a crispy coating for the shrimp, essential for that crunchy texture in your Chinese coconut shrimp.
• Baking Powder – Lightens the breading for an airy finish.
• Neutral Oil – Necessary for frying to achieve that perfect golden hue.

With these carefully selected ingredients, you’re well on your way to crafting irresistible Chinese coconut shrimp that’s bound to impress!

Step‑by‑Step Instructions for Chinese Coconut Shrimp

Step 1: Marinate the Shrimp
In a mixing bowl, combine the peeled and deveined shrimp with egg white, water (or Chinese rice wine), and coarse kosher salt. Marinate the shrimp for at least 10 minutes, but up to 4 hours for optimal flavor infusion. This step helps prepare the shrimp for frying by enhancing their flavor and moisture.

Step 2: Prepare the Coconut Sauce
In a separate bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt. Heat a skillet over medium heat and add a splash of neutral oil. Sauté minced ginger until fragrant, then pour in the coconut mixture. Stir until bubbly and thickened, which should take about 5-7 minutes, then set aside.

Step 3: Coat the Shrimp
In a large bowl, mix cornstarch and baking powder to create a light, airy coating. Draining any excess marinade from the shrimp, toss some of this cornstarch mixture with the marinated shrimp until well-coated. Ensure each shrimp is fully covered, then set them aside as you prepare to fry.

Step 4: Fry the Shrimp
In a deep skillet or frying pan, heat neutral oil to 350℉ (about 180℃). Working in batches, carefully add the coated shrimp to the hot oil, frying for 1-2 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a wire rack, allowing excess oil to drain off.

Step 5: Combine and Serve
Reheat the coconut sauce on low until warm, then gently toss the crispy shrimp in the sauce until well-coated. Serve immediately for the best texture, allowing the flavors of the Chinese coconut shrimp to shine. Enjoy this delicious dish hot, perhaps with a side of jasmine rice or a fresh salad!

Make Ahead Options

These Chinese Coconut Shrimp are perfect for meal prep enthusiasts looking to save time during the week! You can marinate the shrimp for up to 4 hours in advance, allowing their flavors to deepen; just be sure to refrigerate them in an airtight container. The coconut sauce can also be prepared up to 3 days ahead and stored in the refrigerator—simply reheat it gently on the stove before tossing in the fried shrimp. For optimal crispiness, fry the shrimp just before serving; if you do need to store leftovers, keep them in a sealed container in the fridge and reheate gently in a pan to maintain their delicious quality. Preparing ahead of time means you can enjoy restaurant-quality Chinese Coconut Shrimp without the last-minute rush!

What to Serve With Crispy Chinese Coconut Shrimp

Imagine a table filled with vibrant colors and enticing aromas, each dish harmonizing to create the perfect dining experience.

Steamed Jasmine Rice: A fluffy, fragrant bed that absorbs the creamy sauce beautifully, creating a delightful contrast with the crispy shrimp.
Crispy Green Salad: Fresh greens like romaine or butter lettuce tossed with a zesty vinaigrette provide a refreshing crunch, balancing the richness of the coconut sauce.
Stir-Fried Vegetables: A colorful mix of bell peppers, broccoli, and snap peas adds a medley of textures and flavors, complementing the dish’s sweetness.
Sweet and Sour Sauce: A tangy dipping sauce serves as a sweet counterpoint to the shrimp, enhancing your taste experience with an additional layer of flavor.
Mango Salsa: Bright, fresh mango salsa with cilantro and lime offers a tropical twist that pairs wonderfully with the coconut shrimp, adding sweetness and warmth.
Lychee Martini: For a stunning beverage pairing, this fruity drink with floral notes elevates the meal with a sophisticated flair, echoing the exotic elements of the dish.
Coconut Flan: Finish the meal on a sweet note with this creamy dessert, which echoes the coconut theme and leaves a lasting impression on your taste buds.

Chinese Coconut Shrimp Variations

Feel free to let your creativity flow by personalizing this scrumptious dish to suit your taste!

Dairy-Free: Replace mayonnaise with silken tofu blended until smooth for a creamy texture without dairy.
Spicy Kick: Add red pepper flakes or sriracha to the sauce for a fiery twist that elevates this dish to a new flavor level.
Citrusy Twist: A splash of lime juice in the coconut sauce brightens up the richness and gives it a refreshing zing.
Texture Boost: For an extra crunch, include crushed nuts like macadamia or peanuts in the breading mixture.
Vegetarian Option: Swap shrimp with large vegetable pieces, such as cauliflower or zucchini, for a delightful plant-based variation.
Herbal Infusion: Add fresh basil or cilantro to the sauce for a burst of flavor that beautifully complements the coconut.
Asian Twist: Incorporate sesame oil into the sauce for an aromatic flavor that plays well with the coconut’s sweetness.

With variations like those in my Spicy Brazilian Coconut Chicken or even serving them beside an indulgent Coconut Cake Cheese, there’s no limit to how you can mix things up!

Expert Tips for Chinese Coconut Shrimp

Hot Oil is Key: Ensure your oil reaches 350℉ before frying. This will guarantee crispy shrimp; too cool oil leads to soggy results.
Don’t Overcrowd: Fry shrimp in small batches. Overcrowding lowers the oil temperature, affecting the crispiness of your Chinese coconut shrimp.
Perfect Coating: For extra crunch, double coat the shrimp. Dip in the cornstarch mixture, then coat again before frying for an irresistibly crispy texture.
Adjust Sauce Consistency: If your sauce is too thick, add a splash of water or coconut milk to reach your desired creaminess while retaining the rich flavor.
Preserve Freshness: If you have leftovers, store them separately from the sauce to retain the crispy texture when reheating.

Storage Tips for Chinese Coconut Shrimp

Fridge: Store leftover Chinese Coconut Shrimp in an airtight container for up to 3 days to maintain its flavor and texture.

Freezer: If you want to freeze the shrimp, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

Reheating: When ready to enjoy your leftovers, reheat the shrimp gently in a skillet over medium heat. This helps to restore their crispy texture, ensuring a delicious experience without sogginess.

Storage Note: Keep the sauce separate from the shrimp until ready to serve, as combining them too early can result in a loss of that delightful crunch.

Chinese Coconut Shrimp Recipe FAQs

What type of shrimp should I use?
Absolutely! For the best results, use peeled and deveined shrimp, preferably medium to large-sized for a nice bite. Fresh shrimp is fantastic, but frozen shrimp can work just as well; just be sure to thaw them properly before preparing your dish.

How can I store leftover Chinese Coconut Shrimp?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the shrimp and coconut sauce separate until you’re ready to enjoy them again. This will help maintain the shrimp’s crispy texture!

Can I freeze Chinese Coconut Shrimp?
Very much so! For freezing, lay the cooked shrimp in a single layer on a baking sheet and freeze them until solid, about 1-2 hours. Then, transfer the shrimp to a freezer-safe bag and store for up to 2 months. When you’re ready to enjoy them, reheat in a skillet over medium heat for the best results.

What if my shrimp are soggy when cooked?
If your shrimp turn out soggy, it’s likely that the oil wasn’t hot enough when frying, or the shrimp were overcrowded in the pan. Ensure your oil reaches 350℉ (about 180℃) before frying, and always fry in small batches to allow the temperature to remain consistent.

Are there any dietary considerations for this recipe?
Yes, this recipe contains shrimp and mayonnaise, which may cause allergic reactions in some individuals. For those with shellfish allergies, consider replacing the shrimp with firm tofu or chicken. Alternatively, if you’re looking for a mayo substitute, Greek yogurt works well and keeps a similar texture. Always double-check ingredient labels for any dietary restrictions!