As I stood in the bustling kitchen, the tantalizing aroma of frying shrimp filled the air, transporting me straight to my favorite Chinese buffet. That crispy, golden-brown exterior paired with a rich and creamy sauce is a flavor memory that never fades. Today, I’m sharing my recipe for delicious Chinese Coconut Shrimp that you can whip up in under 35 minutes, allowing you to bring a taste of that beloved buffet home. Not only is this dish a crowd-pleaser, but it’s also an easy way to impress family and friends with your culinary skills. With its delightful crunch and a creamy sauce that marries sweet coconut milk and a hint of ginger, this dish might just become a new favorite on your dinner table. Curious how to recreate this delectable dish right in your kitchen? Let’s dive in!
Why is this Chinese Coconut Shrimp special?
Simplicity at Its Best: The recipe is easy to follow, letting you whip up a restaurant-quality dish without any fuss.
Flavors That Burst: With the creamy coconut sauce balanced by a hint of ginger, each bite is a delightful harmony of sweetness and savory depth.
Crowd Appeal: This dish brings a taste of the buffet to your home, making it perfect for parties or family dinners.
Quick Cooking Time: In just under 35 minutes, you can transform fresh shrimp into a crispy delight, saving you time without sacrificing flavor.
Versatile Options: Swap shrimp for chicken or tofu to cater to different preferences, ensuring everyone at your table is satisfied.
Give it a try and serve it alongside steamed rice or a fresh salad for a complete meal everyone will love!
Chinese Coconut Shrimp Ingredients
Here’s what you’ll need to whip up these crispy delights!
For the Shrimp
• Shrimp – Fresh, peeled, and deveined shrimp works best for that tender texture.
• Large Egg White – Acts as a binding agent, making sure the breading sticks perfectly.
• Water (or Chinese Rice Wine) – Adds moisture to the marinade; rice wine amps up the flavor.
• Coarse Kosher Salt – Elevates flavor; if you don’t have it, fine salt works too.
For the Coconut Sauce
• Coconut Milk – The rich base of the sauce; go for full-fat for maximum creaminess.
• Sugar – Balances savory notes in the sauce; brown sugar adds a hint of depth.
• Mayonnaise – Gives that creamy texture without dominating the flavor; Hellman’s is recommended.
• White Vinegar – Brightens flavors; apple cider vinegar is a suitable swap if needed.
• Cornstarch – Crucial for crispy coating and thickening the sauce, offering that magical crunch.
For Frying and Flavor
• Neutral Oil – High smoke point is key; use canola or vegetable oil for best results.
• Ginger (grated or minced) – Infuses warmth and spice, fresh ginger gives the best flavor.
• Baking Powder – Helps create a light, airy breading that’s irresistibly crispy.
Use these ingredients to make your own Chinese Coconut Shrimp and transport your taste buds straight to your favorite buffet!
Step‑by‑Step Instructions for Crispy Chinese Coconut Shrimp with Irresistible Sauce
Step 1: Marinate Shrimp
In a mixing bowl, combine fresh, peeled, and deveined shrimp with one large egg white, a splash of water, and coarse kosher salt. Allow the shrimp to marinate for at least 10 minutes, but up to 4 hours in the refrigerator will enhance the flavors and tenderness, ensuring your Chinese Coconut Shrimp is perfectly seasoned.
Step 2: Prepare Coconut Sauce
In a saucepan, whisk together coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt until smooth. Warm the mixture over medium heat, stirring frequently for about 5 minutes, until it bubbles and thickens slightly. Add grated ginger, sautéed in a bit of neutral oil, to elevate the aromatic profile of your sauce.
Step 3: Dredge Shrimp
On a plate, mix cornstarch and baking powder to create the dredging mixture. Remove the marinated shrimp from the refrigerator and sprinkle ¼ cup of the cornstarch mixture directly onto the shrimp, tossing them lightly to ensure they are evenly coated. This step is crucial for achieving that crispy texture in your Chinese Coconut Shrimp.
Step 4: Fry Shrimp
In a deep frying pan, heat neutral oil to 350°F (175°C), ensuring there’s enough oil to submerge the shrimp. Carefully add the coated shrimp in batches, frying for 1-2 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a wire rack to drain any excess oil, keeping them hot and delicious.
Step 5: Serve
Once all the shrimp are fried, reheat your coconut sauce until it’s steaming. Toss the crispy shrimp in the sauce until they’re thoroughly coated, creating that irresistible finish. Serve your delightful Chinese Coconut Shrimp immediately alongside steamed rice or a fresh salad for a complete meal that everyone will enjoy.
Expert Tips for Making Chinese Coconut Shrimp
• Temperature Control: Maintain oil at 350℉ for crispy shrimp; oil that’s too cool will lead to soggy results.
• Coat Evenly: Ensure each shrimp is well-coated in the cornstarch mixture to achieve that sought-after crunch in your Chinese Coconut Shrimp.
• Don’t Skip Mayonnaise: For the creamy sauce, using mayonnaise is essential; without it, the sauce will lack richness and feel thin.
• Batch Frying: Fry shrimp in small batches; overcrowding the pan can drop the oil temperature, hindering that perfect crispiness.
• Ginger Freshness: Always opt for fresh ginger for the best flavor; pre-ground ginger lacks the vibrant kick that elevates the sauce.
Chinese Coconut Shrimp Variations
Feel free to get creative with this recipe and make it your own with these fun alternatives!
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Protein Swap: Substituting shrimp for chicken or tofu can create a different flavor experience while keeping the dish delicious.
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Spicy Kick: Elevate the heat by adding sriracha or red pepper flakes to the coconut sauce for a delightful zing that pairs nicely with the sweetness.
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Lighten It Up: Use light coconut milk instead of full-fat; just remember, the sauce may lose some creaminess.
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Herb-Infused: Stir in some fresh cilantro or basil into the coconut sauce for an aromatic twist that adds brightness to each bite.
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Nutty Flavor: Toss in some chopped roasted cashews or peanuts as a crunchy topping for an interesting texture contrast with the crispy shrimp.
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Sweet Twist: Drizzle some honey or maple syrup over the finished dish for an extra touch of sweetness that complements the coconut.
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Fruity Addition: Try adding pineapple chunks to the dish, either in the sauce or as a garnish, for a refreshing burst of flavor.
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Coconut Crust: For an extra coconut flair, substitute some of the cornstarch for shredded coconut in the dredging mixture to create a uniquely textured coating.
For even more delicious ideas, check out our take on Thai Style Mussels with Coconut Lemongrass or explore options for a spicier Coconut Shrimp dish! Enjoy experimenting in your kitchen!
What to Serve with Crispy Chinese Coconut Shrimp with Irresistible Sauce
Elevate your dining experience with delicious sides and drinks that beautifully complement your scrumptious homemade shrimp.
- Steamed Jasmine Rice: The fragrant rice absorbs the creamy sauce, creating a perfectly balanced bite with every mouthful.
- Crunchy Asian Slaw: This fresh slaw made with colorful veggies adds a crunchy texture and lightens the meal with its tangy dressing.
- Sweet and Sour Sauce: For an extra layer of flavor, serve alongside a small bowl of sweet and sour sauce, offering that familiar buffet experience.
- Grilled Pineapple Slices: The natural sweetness of grilled pineapple pairs wonderfully with coconut shrimp, enhancing its tropical vibe.
- Chilled White Wine: A glass of crisp Sauvignon Blanc brings out the delicate flavors of the coconut and shrimp, making each sip refreshing.
- Sesame Noodles: These noodles bring a savory, nutty flavor that contrasts beautifully with the sweetness of the shrimp, making it a satisfying pairing.
For dessert, think about serving coconut macaroons; they’re a delightful way to continue the tropical theme, leaving you and your guests happily satisfied.
Storage Tips for Chinese Coconut Shrimp
Fridge: Store leftover Chinese Coconut Shrimp in an airtight container in the fridge for up to 3 days. This helps maintain flavor and texture.
Freezer: If you want to keep them longer, freeze the shrimp before frying by placing them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag and use within 2 months.
Reheating: To reheat, warm in a pan with a splash of water over medium heat, gently mixing until heated through. This will help loosen the sauce and keep the shrimp tender.
Helpful Tip: If you’re freezing cooked shrimp, remember that the texture may change slightly upon thawing. Reheat carefully to preserve that delightful crunch!
Make Ahead Options
These Crispy Chinese Coconut Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp in the egg white, water, and coarse kosher salt up to 24 hours in advance, allowing flavors to permeate and ensuring maximum tenderness. Additionally, the coconut sauce can be prepared up to 3 days ahead; just store it in an airtight container in the refrigerator to maintain its creamy texture. When you’re ready to serve, simply reheat the sauce over medium heat while frying the shrimp fresh, ensuring they stay crispy and delicious. This way, you can enjoy a fabulous homemade dish with minimal effort on busy weeknights!
Chinese Coconut Shrimp Recipe FAQs
What kind of shrimp should I use for this recipe?
Absolutely! For the best results, use fresh, peeled, and deveined shrimp. Look for shrimp that is firm and has a translucent appearance, avoiding any that have dark spots or a strong fishy smell.
How should I store leftovers?
I recommend storing leftover Chinese Coconut Shrimp in an airtight container in the fridge. They will stay fresh for up to 3 days. When you’re ready to enjoy them again, reheat in a pan over medium heat with a splash of water to help loosen the sauce and keep the shrimp tender.
Can I freeze the coconut shrimp?
Certainly! To freeze, place the uncooked, coated shrimp on a baking sheet in a single layer to prevent sticking. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 2 months. When ready to cook, there’s no need to thaw—just fry them directly from the freezer while adding a minute or two to the cooking time.
What should I do if my shrimp aren’t crispy?
Very good question! The key to crispy shrimp is maintaining the oil temperature at 350℉ (175℃). If the oil is too cool, the shrimp may absorb excess oil and become soggy. Also, ensure that each shrimp is evenly coated with the cornstarch mixture before frying and remember to avoid overcrowding the pan while cooking.
Is this dish suitable for people with allergies?
Yes, but be cautious! This Chinese Coconut Shrimp contains shrimp, egg, mayonnaise, and coconut milk, so it’s not suitable for those with seafood or egg allergies. For a vegan alternative, consider using a plant-based mayonnaise and substitute shrimp with marinated tofu, adjusting frying times as needed. Always check specific labels for allergens to be safe.
Crispy Chinese Coconut Shrimp with Irresistible Sauce
Ingredients
Equipment
Method
- Marinate the shrimp by combining fresh shrimp, egg white, water or rice wine, and kosher salt in a mixing bowl. Let marinate for at least 10 minutes.
- Prepare the coconut sauce by whisking coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt in a saucepan over medium heat until thickened.
- Dredge the shrimp by mixing cornstarch and baking powder on a plate, then coat marinated shrimp evenly.
- Heat neutral oil in a deep pan to 350°F (175°C) and fry the shrimp in batches for 1-2 minutes until golden brown.
- Serve the fried shrimp by tossing them in the steamed coconut sauce and serve immediately with steamed rice or salad.
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