A delightful crunch escapes as I pull the golden-brown shrimp from the sizzling oil, the aroma of coconut mingling with a hint of ginger. This buffet-style Chinese Coconut Shrimp is my go-to recipe for satisfying that crispy, creamy craving without stepping foot in a restaurant. It’s so easy to make at home—perfect for catching up with friends or elevating a cozy weeknight dinner. With its luscious coconut cream sauce and the satisfying crunch of a golden breading, this dish not only embodies comfort but also transports your taste buds to tropical shores. Plus, it comes together quickly, making it a perfect weeknight wonder. Ready to dive into this tasty adventure? Let’s make a batch of crispy, creamy coconut shrimp that will leave everyone asking for seconds!
Why is this coconut shrimp unforgettable?
Flavorful Combination: The blend of crispy shrimp and creamy coconut sauce creates a delightful harmony that dances on your palate.
Quick and Easy: With minimal prep and cooking time, this recipe ensures a gourmet meal without the hassle. Perfect for busy weeknights or casual gatherings!
Crowd-Pleaser: Ideal for serving at parties, this dish impresses every guest with its vibrant flavors and appealing presentation.
Versatile Serving Options: Pair it up with steamed rice or toss it in a noodle salad to elevate your dining experience. You can also try it alongside delicious dishes like Garlic Shrimp Pasta for a complete feast!
A Taste of Adventure: Bringing tropical vibes into your kitchen has never been easier or more satisfying! Embrace this fusion of flavors and transport yourself to paradise with each bite.
Chinese Coconut Shrimp Ingredients
For the Shrimp
• Shrimp – Use peeled and deveined shrimp for a tender texture and effortless cooking.
• Egg White – This acts as a binding agent, adding moisture to keep the shrimp juicy.
• Water (or Chinese Rice Wine) – Enhances flavor and helps to tenderize the shrimp.
• Coarse Kosher Salt – Essential for elevating the shrimp’s flavor, ensuring a delicious result.
For the Coconut Sauce
• Coconut Milk (full-fat) – The creamy base that brings a rich coconut flavor to the sauce, crucial for the perfect Chinese Coconut Shrimp.
• Sugar – Balances the savory and tangy elements in the sauce for a well-rounded taste.
• Mayonnaise – Adds a creamy texture without altering the sauce’s flavor, making it wonderfully indulgent.
• White Vinegar – Introduces a touch of tanginess that complements the sweetness of the sauce nicely.
• Cornstarch – Used to thicken the sauce and create a crispy breading for the shrimp.
For Frying
• Neutral Oil – Essential for frying, providing a high smoke point for that perfect golden crust.
• Ginger (grated or minced) – Adds a fragrant and slightly spicy flavor to enhance the coconut sauce.
• Baking Powder – Helps keep the breading light and airy during frying for that delightful crunch.
Step‑by‑Step Instructions for Buffet-Style Chinese Coconut Shrimp
Step 1: Marinate the Shrimp
In a medium bowl, combine peeled and deveined shrimp with egg white, water (or rice wine), and kosher salt. Allow the shrimp to marinate for 10 minutes to 4 hours, depending on your schedule. This essential step infuses flavor and helps keep the shrimp tender. The shrimp should take on a slightly opaque appearance as it marinates.
Step 2: Prepare the Coconut Sauce
In a small bowl, whisk together full-fat coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt. Mix until smooth and well-combined; this creamy sauce is the heart of your Chinese Coconut Shrimp. Set aside the prepared sauce to allow the flavors to meld while you get the frying steps ready.
Step 3: Sauté Ginger
Heat one teaspoon of neutral oil in a skillet over medium heat. Add grated or minced ginger and sauté for about 45 seconds, until fragrant and golden. Next, pour in the prepared coconut sauce mixture and bring it to a gentle simmer, cooking until it thickens and bubbles. Keep it warm and set aside, as this will coat your crispy shrimp beautifully.
Step 4: Coat the Shrimp
In a large bowl, mix cornstarch and baking powder. Take a quarter cup of this dry mixture and stir it into the marinated shrimp, ensuring each piece is evenly coated. This coating gives the shrimp a crunchy texture when fried. Transfer the coated shrimp onto a baking sheet, ready for frying.
Step 5: Fry the Shrimp
Heat about 1 inch of neutral oil in a deep frying pan or pot to 350°F, using a thermometer for accuracy. Carefully add the shrimp in batches, frying them for 1 to 2 minutes on each side. Wait for a golden brown color to develop, ensuring they’re crisp and cooked through. Once ready, drain excess oil on a wire rack to maintain that glorious crunch.
Step 6: Serve with Sauce
Reheat the coconut sauce gently until warm. Toss the hot, crispy shrimp in the sauce until well-coated, giving them that decadent creamy finish. Serve immediately for the best texture, ideally paired with steamed rice or on a vibrant noodle salad. Your buffet-style Chinese Coconut Shrimp is now ready to be enjoyed!
How to Store and Freeze Chinese Coconut Shrimp
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain the crispy texture before serving.
Freezer: For longer storage, freeze cooked shrimp in a single layer on a baking sheet, then transfer to a ziplock bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat in a preheated oven at 375°F for about 10-15 minutes for that fresh-out-of-the-fryer crunch. Avoid microwaving, as it can make the shrimp soggy.
Sauce Storage: Keep any leftover coconut sauce separate in the fridge for up to 5 days. Reheat gently on low heat before tossing with freshly cooked shrimp for a delightful meal.
Expert Tips for Crispy Chinese Coconut Shrimp
Oil Temperature Matters: Ensure the oil reaches 350°F; this is crucial for achieving a nice, crispy texture. Use a thermometer for accuracy.
Don’t Overcrowd the Pan: Fry shrimp in small batches to avoid lowering the oil temperature, which can lead to soggy shrimp.
Right Coating Technique: Adding cornstarch and baking powder to the shrimp marinade enhances the crunch. Ensure each piece is well-coated for the best results.
Customize Flavor: For a stronger coconut taste in your Chinese Coconut Shrimp, feel free to add more coconut milk or use coconut oil in the sauce.
Serve Fresh: Enjoy the shrimp immediately after tossing them in the sauce for maximum crunchiness. Store any leftovers separately to maintain texture.
Chinese Coconut Shrimp Variations
Feel free to get creative with this recipe—there’s so much you can do to make it your own!
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Dairy-Free: Replace mayonnaise with a dairy-free alternative for a creamy texture that’s still rich and delicious. You’ll keep that smooth mouthfeel while enjoying a guilt-free meal.
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Extra Crunch: For an additional crunchy experience, mix panko breadcrumbs into the cornstarch before coating the shrimp. This creates a delightful texture contrast with each bite.
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Spicier Twist: Add crushed red pepper flakes or a dash of Sriracha to the coconut sauce for a spicy kick. This fiery addition elevates the flavor profile, perfect for those who love a bit of heat!
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Tropical Flavor Boost: Incorporate fresh pineapple or mango pieces into the coconut sauce for a fruity twist. This unexpectedly sweet touch will brighten up the dish like a day at the beach!
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Meat Swap: Substitute shrimp with chicken strips or even tofu for a different protein option. Both will soak up the luscious sauce beautifully and please various palates.
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Honey and Citrus Glaze: Drizzle a honey-orange glaze over the finished shrimp for a sweet and zesty enhancement. Just mix honey with a splash of orange juice before serving!
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Sauce Variation: Use lime juice instead of vinegar in the coconut sauce for a zesty brightness. This citrus swap will perfectly complement the coconut and add a fresh finish.
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Herb-Infused: Add chopped cilantro or basil to the coconut sauce before serving, giving the dish an aromatic lift that’s absolutely irresistible. Fresh herbs bring out vibrant flavors that dance across the palate!
Pair your Coconut Shrimp with sides like Coconut Chicken Rice or some refreshing greens to create a meal that’s both satisfying and unforgettable. Embrace the versatility and let your imagination run wild!
Make Ahead Options
These crispy Chinese Coconut Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp (step 1) up to 24 hours in advance, which helps infuse flavor and tenderness. Additionally, the coconut sauce can be prepared up to 3 days ahead; simply store it in an airtight container in the refrigerator to keep it fresh. When you’re ready to fry, just coat the marinated shrimp and follow the frying steps (steps 4 and 5). Ensure not to overcrowd the pan to achieve that perfect crunch. Finish by reheating the sauce and tossing the shrimp just before serving to enjoy the same delightful flavors and textures as if made fresh!
What to Serve with Buffet-Style Chinese Coconut Shrimp
A delightful feast awaits when you complement your shrimp with these tasty side dishes and drinks.
- Steamed Jasmine Rice: This fragrant companion absorbs the luscious coconut sauce, adding a wholesome base to your meal.
- Crispy Vegetable Spring Rolls: The crunch and fresh vegetables offer contrast and freshness, perfectly pairing with the coconut shrimp’s creamy richness. Prepare a dipping sauce for an extra treat!
- Garlic Noodle Salad: A light yet savory noodle dish brings vibrant flavors and textures, enhancing the tropical experience while staying in tune with Asian cuisine.
- Mango Chutney: Its sweet and tangy notes elevate each bite of the coconut shrimp, introducing a delightful burst of flavor that dances on your palate.
- Sesame Bok Choy: Sautéed bok choy with sesame oil provides a nutrient-packed side that balances the meal and adds a beautiful pop of green.
- Tropical Fruit Salad: Fresh pineapple, papaya, and kiwi provide a refreshing contrast to the meal, adding a bright, sweet end to an indulgent feast.
- Cold Coconut Water: This hydrating drink mirrors the tropical theme while cleansing the palate between bites of your creamy coconut shrimp.
For an unforgettable experience, mix and match these pairings to make a vibrant, delicious feast!
Chinese Coconut Shrimp Recipe FAQs
How do I select the best shrimp?
Absolutely! Look for fresh, peeled, and deveined shrimp. They should be firm to the touch and have a mild, briny smell. If purchasing frozen shrimp, check that they’re solidly frozen without any dark spots, which can indicate freezer burn.
How should I store leftovers of the Chinese Coconut Shrimp?
Store leftover Chinese Coconut Shrimp in an airtight container in the refrigerator for up to 3 days. Reheating gently on the stovetop will help maintain that delicious crispy texture you love. Avoid the microwave, as it can make the shrimp soggy.
Can I freeze Chinese Coconut Shrimp?
Very! To freeze, let the cooked shrimp cool completely and arrange them in a single layer on a baking sheet. Flash freeze them for about 2 hours, then transfer to a ziplock bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then reheat in a 375°F oven for about 10-15 minutes for that crispy bite!
What if my shrimp becomes soggy after frying?
If your shrimp turns soggy, it might have been overcrowded in the pan or not fried at the right temperature. To avoid this, make sure your oil is heated to 350°F before frying, and only fry in small batches, allowing enough space for the shrimp to crisp up nicely.
Are there any dietary limitations with this recipe?
When preparing Chinese Coconut Shrimp, it’s essential to consider allergies. This recipe contains shrimp, eggs, and mayonnaise, which could trigger allergies for some. For a vegan option, you might experiment with tofu or chickpea alternatives, and use aquafaba (chickpea brine) instead of egg white for binding in the marinade.
What can I do if the coconut sauce is too thick?
If your coconut sauce is too thick after cooking, simply add a splash of water or coconut milk while heating it up to reach your desired consistency. Stir until smooth—this should do the trick! If you want to intensify the coconut flavor, a little extra coconut milk can enhance the richness beautifully.
Crispy Chinese Coconut Shrimp for a Tropical Home Feast
Ingredients
Equipment
Method
- In a medium bowl, combine shrimp with egg white, water (or rice wine), and kosher salt. Marinate for 10 minutes to 4 hours.
- In a small bowl, whisk together coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt until smooth.
- Heat neutral oil in a skillet and sauté ginger for 45 seconds. Add coconut sauce and simmer until thickened.
- Mix cornstarch and baking powder in a large bowl. Coat the shrimp with this mix and transfer to a baking sheet.
- Heat oil in a deep frying pan or pot to 350°F. Fry shrimp in batches for 1 to 2 minutes on each side until golden brown.
- Reheat coconut sauce and toss hot shrimp in it. Serve immediately with rice or noodle salad.
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