Chinese Coconut Shrimp

The first time I made Chinese coconut shrimp was completely by accident. I had planned to make coconut shrimp for a tropical themed party, but my friend who is a chef challenged me to try something different. He suggested I try the Chinese restaurant style approach with a sweet creamy sauce, and honestly it changed everything about how I think about coconut shrimp. Now it is my go to dish when I want something that feels fancy but still has those comforting flavors everyone loves.

Last summer I served these at a small dinner party for my husband's birthday. Our friends kept asking what restaurant I ordered them from, and when I told them I made them myself they genuinely did not believe me. Watching everyone go quiet for that first bite, then seeing their eyes light up, that is the kind of cooking moment that keeps you coming back to the kitchen.

Ingredients

• Large shrimp: The sweetness of really fresh shrimp pairs beautifully with coconut, so do not skimp on quality here
• Shaoxing wine: This adds such a subtle depth to the shrimp, though dry sherry works perfectly fine if that is what you have
• Cornstarch and flour: The combination gives you that restaurant style crunch that does not get soggy
• Unsweetened shredded coconut: Sweetened coconut would make these cloying, so stick to unsweetened for the right balance
• Coconut milk and condensed milk: This duo creates that silky sauce that coats every shrimp perfectly
• Mayonnaise: It might sound unusual, but it adds body and helps the sauce cling to the crispy shrimp

Instructions

Marinate the shrimp:

Give those shrimp about ten minutes in the salt, white pepper, and Shaoxing wine. This little step makes such a difference in the final flavor.

Make the batter:

Whisk together the cornstarch, flour, egg, and cold water until you have a smooth batter. Lumps will make the coating uneven, so take your time here.

Heat the oil:

Get your oil to 350 degrees F. If you do not have a thermometer, drop in a small bit of batter and it should sizzle immediately and rise to the surface.

Coat the shrimp:

Dip each shrimp in batter, then press it into the shredded coconut. The coconut should stick lightly but not completely cover the shrimp.

Fry until golden:

Cook the shrimp in batches for about two to three minutes. They should be a beautiful golden brown and sound crispy when you move them in the oil.

Make the sauce:

Whisk all the sauce ingredients together over low heat. Keep stirring gently and do not let it boil, just warm it until everything melts together smoothly.

Combine and serve:

Toss the hot shrimp in the sauce right before serving. The contrast between that hot crispy shrimp and cool creamy sauce is absolute perfection.

Save

My daughter requested these for her graduation dinner this past spring. She told me it was the dish that made her feel most celebrated, which honestly meant more than any compliment about the food itself. Sometimes recipes become tied to moments in our lives, and this one has officially become part of our family story.

Getting That Perfect Crunch

The secret to restaurant quality coconut shrimp is in the oil temperature. Too cool and they soak up oil, too hot and they burn before the shrimp cooks through. I keep a close eye on my thermometer and never fry more than six shrimp at a time. That patience is what makes the difference between okay and absolutely incredible.

Sauce Success Secrets

The sauce can be tricky if you rush it. I learned to whisk everything together before turning on the heat, then keep it on the lowest setting. You want it warm and pourable, not cooked down. The mayonnaise might seem unusual but it gives the sauce that velvety texture that clings to every nook and cranny of the crispy coating.

Make Ahead Wisdom

You can marinate the shrimp and mix up the sauce hours before cooking, which makes this so much easier for entertaining. The shrimp actually benefits from that extra time in the marinade.

• Keep the sauce warm in a thermos if you are frying last minute
• Have your baking sheet ready in a warm oven to keep the first batch crisp
• Toasted coconut garnish can be done days ahead and stored in an airtight container

Save

There is something so satisfying about biting through that crispy coconut into sweet tender shrimp. I hope this recipe finds its way into your own family traditions.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large shrimp, peeled and deveined, work best for this dish. They provide the ideal texture and size for coating and frying.

→ Can I substitute Shaoxing wine in the marinade?

Yes, you can substitute Shaoxing wine with dry sherry if needed. Both add a subtle depth of flavor to the shrimp marinade.

→ How do I achieve the perfect crispy coating?

For the perfect crispy coating, make sure your oil is at the correct temperature (350°F/175°C) and don't overcrowd the fryer. Fry in batches for 2-3 minutes until golden and crispy.

→ What can I serve this with?

This dish pairs well with jasmine rice as a main course or can be served as an appetizer. You can also try it with steamed vegetables for a complete meal.

→ How can I make this dish spicier?

For a spicy kick, add a pinch of chili flakes to the sauce. You can also try using sriracha or hot sauce in the coconut sauce for extra heat.