Chinese Coconut Shrimp (Printable)
Crispy shrimp with creamy coconut sauce, offering sweet and savory flavors ideal for dinner or appetizer.
# What You’ll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon white pepper
04 - 1 tablespoon Shaoxing wine or dry sherry
→ Batter
05 - 1/2 cup cornstarch
06 - 1/2 cup all-purpose flour
07 - 1 large egg
08 - 1/2 cup cold water
09 - 1/2 cup unsweetened shredded coconut
→ Sauce
10 - 1/2 cup coconut milk
11 - 1/4 cup sweetened condensed milk
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon soy sauce
→ For Frying
16 - Vegetable oil for deep frying
→ Garnish
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# Steps:
01 - In a medium bowl, toss the shrimp with salt, white pepper, and Shaoxing wine. Let marinate for 10 minutes.
02 - In a mixing bowl, combine cornstarch, flour, egg, and cold water to make a smooth batter.
03 - Heat vegetable oil in a deep fryer or large saucepan to 350°F.
04 - Dip each shrimp into the batter, then coat lightly with shredded coconut.
05 - Fry the shrimp in batches for 2-3 minutes, or until golden and crispy. Transfer to a paper towel-lined plate.
06 - In a small saucepan over low heat, whisk together coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce. Heat gently until just warmed and smooth, about 2 minutes. Do not boil.
07 - Toss the fried shrimp with the sauce in a large bowl until evenly coated.
08 - Garnish with toasted coconut and green onion. Serve immediately.
# Expert Advice:
01 -
- The crispy shrimp with that sweet creamy sauce hits every single craving at once
- It looks impressive but comes together faster than you would expect
- The flavors balance perfectly between tropical comfort and restaurant quality elegance
02 -
- Do not skip drying the shrimp before marinating, excess water prevents the batter from sticking properly
- The sauce thickens quickly as it cools, so keep it warm but not hot until you are ready to toss
- Fry in small batches to maintain the oil temperature, otherwise the shrimp get greasy instead of crispy
03 -
- Pat the marinated shrimp completely dry before battering, water is the enemy of crispy coating
- If the sauce seems too thick, add coconut milk one tablespoon at a time until it coats a spoon