Jump to Recipe Print RecipeAs I stood in front of my stove, the unmistakable aroma of sizzling shrimp filled the air, whisking me away to those delightful evenings spent at Chinese buffets. Today, I’m excited to share my take on the Best Chinese Coconut Shrimp — a dish that perfectly combines crispy, fried shrimp with a creamy sauce that’s surprisingly easy to whip up at home. This buffet-style favorite not only delivers on taste but also offers the perk of quick preparation, allowing you to impress your friends and family with minimal effort. With unique ingredients like coconut milk and a hint of mayonnaise enhancing its richness, you’ll elevate your dinner table to a whole new level. Ready to dive into this culinary adventure and bring a taste of your favorite buffet into your kitchen? Let’s get cooking! Why is This Chinese Coconut Shrimp Unique? Crispy Texture: The cornstarch breading gives the shrimp a delightful crunch that perfectly contrasts the creamy sauce. Effortless Preparation: With easy-to-follow steps, even novice cooks can shine in the kitchen! Irresistibly Creamy Sauce: The combination of coconut milk and mayonnaise creates a rich, velvety sauce that tantalizes the taste buds. Versatile Dish: Not just for shrimp lovers! Substitute with chicken or tofu, making it a crowd-pleaser for everyone. Nostalgic Flavor: Enjoy that beloved Chinese buffet taste without leaving your home. If you’re a fan of this kind of dish, you’ll also love my Garlic Butter Shrimp recipe for a different yet equally satisfying flavor experience! Chinese Coconut Shrimp Ingredients For the Shrimp • Shrimp – Main protein source; peeled and deveined for easy preparation. Substitute with chicken or tofu for variations. • Egg White – Provides binding and moisture to the shrimp marinade; can be omitted or swapped with aquafaba for a vegan version. • Water – Used to thin the marinade; can use Chinese rice wine for added depth in flavor. • Kosher Salt – Enhances flavor in both the shrimp and sauce; sea salt can be used as a substitute. For the Coconut Sauce • Coconut Milk – Primary component of the sauce; full-fat yields creaminess – light coconut milk may alter texture. • Sugar – Adds sweetness to the coconut sauce; can use honey or agave as alternatives. • Mayonnaise – Adds creaminess and richness; use vegan mayo for a dairy-free option. • White Vinegar – Balances sweetness with acidity; apple cider vinegar can serve as a replacement. • Cornstarch – Used for thickening the sauce and breading; can’t be substituted directly without altering the dish’s texture. • Ginger – Provides warmth and flavor; fresh ginger is ideal, but powdered ginger can work in a pinch. For Frying and Breading • Neutral Oil – Essential for frying; vegetable or canola oil is preferred; avoid strong-flavored oils like olive oil. • Baking Powder – Helps aerate and crisp the breading; no substitute without affecting texture. This collection of Chinese Coconut Shrimp ingredients brings together flavors and textures that are simply irresistible, ensuring a dish that will have everyone returning for seconds! Step‑by‑Step Instructions for Chinese Coconut Shrimp Step 1: Marinate the Shrimp In a medium bowl, combine the peeled and deveined shrimp with egg white, water, and kosher salt, ensuring all shrimp are coated. Allow the shrimp to marinate for at least 10 minutes, or up to 4 hours in the refrigerator, allowing flavors to develop while keeping them moist and tender. Step 2: Prepare the Coconut Sauce In a small bowl, mix together the full-fat coconut milk, sugar, mayonnaise, white vinegar, cornstarch, a pinch of salt, and water until smooth. In a saucepan over medium heat, add a splash of neutral oil and sauté fresh ginger until fragrant, about 1 minute, then pour in the coconut sauce mixture and cook until it thickens and bubbles, approximately 3-5 minutes. Set aside. Step 3: Make the Breading In a large mixing bowl, whisk together cornstarch and baking powder until well combined. Take ¼ cup of this mixture and add it to the shrimp marinade, tossing to coat each shrimp thoroughly. Lay the coated shrimp out on a baking sheet in a single layer, ready for frying. Step 4: Fry the Shrimp Heat a deep skillet or fryer to 350°F (175°C), ensuring you choose a neutral oil for frying. Carefully add the coated shrimp in batches, avoiding overcrowding, and fry for 1-2 minutes on each side until they are golden brown and crispy. Use a slotted spoon to drain the shrimp and transfer them to a wire rack to maintain crispiness. Step 5: Toss Shrimp in Sauce Reheat the coconut sauce over low heat until warm, then gently add the fried shrimp, tossing to coat each piece evenly with the luscious creamy sauce. Serve immediately, allowing the flavors of your irresistible Chinese Coconut Shrimp to shine through as they mingle beautifully with the sauce. How to Store and Freeze Chinese Coconut Shrimp Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let the shrimp cool completely before sealing to prevent condensation. Freezer: Freeze shrimp without the sauce for up to 2 months. Place them in a freezer-safe bag, removing as much air as possible to avoid freezer burn. Reheating: To reheat, thaw in the fridge overnight, then warm in a nonstick pan over medium heat, adding a splash of water or coconut milk to loosen the sauce and regain creaminess. Storage Note: Avoid storing the sauce and shrimp together for optimal texture; this will help maintain the shrimp’s crispy exterior for your next meal! Expert Tips for Chinese Coconut Shrimp Perfect Oil Temperature: Ensure your oil reaches 350°F before frying; this is crucial to achieving that signature crispy texture for your Chinese coconut shrimp. Don’t Overcrowd the Pan: Fry shrimp in small batches to avoid dropping the oil temperature, which prevents the shrimp from getting that desirable golden brown color. Wire Rack Drainage: Use a wire rack instead of paper towels to drain excess oil; this keeps the shrimp crispy instead of soggy and enhances your dining experience. Marination Time: Allow shrimp to marinate for at least 10 minutes, but don’t marinate longer than 4 hours to keep them tender and flavorful. Adjust the Sauce: Feel free to tweak the coconut sauce by adding a splash of lime juice or hot sauce for a zesty kick that perfectly complements the creamy flavors. By following these tips, you’ll make a memorable dish of Chinese coconut shrimp that keeps everyone coming back for more! What to Serve with Crispy Chinese Coconut Shrimp? The perfect meal is only a few side dishes away from making your dining experience unforgettable. Steamed Jasmine Rice: This fluffy rice absorbs the creamy coconut sauce beautifully, balancing flavors and adding a comforting element to the dish. Crisp Garden Salad: A refreshing mix of greens and veggies adds crunch and vibrancy, cutting through the richness of the shrimp. Sweet and Sour Cucumber Salad: A zesty cucumber salad with a hint of sweetness offers a cool contrast, enhancing the overall flavor profile of your meal. Vegetable Spring Rolls: These crispy delights bring extra texture and flavors, making for a fun appetizer or side that pairs beautifully with the shrimp. Chilled Coconut Drink: Refreshing and tropical, a coconut-based beverage echoes the dish’s flavors while providing a thirst-quenching finish. Mango Sticky Rice for Dessert: This luscious dessert provides a sweet ending that mirrors the coconut theme while captivating your taste buds with its creamy texture. Each of these pairings creates a delightful experience of flavors and textures, making your night unforgettable! Chinese Coconut Shrimp: Delicious Variations Explore these fun twists and substitutions to make your Chinese Coconut Shrimp your own! Dairy-Free: Swap regular mayonnaise for vegan mayo to keep the creamy texture while making it dairy-free. Protein Swap: Try using scallops or chicken in place of shrimp for a different, yet tasty protein option. Each choice offers its unique flavor! Zesty Addition: Incorporate a tablespoon of lime juice into your coconut sauce for an exciting citrus burst that elevates each bite. Spice it Up: Add a pinch of cayenne pepper or chili flakes to the coconut sauce if you prefer a bit of heat that will awaken your taste buds. Flavor Infusion: Experiment with different herbs, like fresh cilantro or scallions on top, to add brightness and freshness, enhancing the overall presentation. Saucy Twist: Mix a teaspoon of curry powder into the coconut sauce for a fun Indian-inspired fusion that adds warmth and depth. Different Vibes: For a Thai-inspired version, include fish sauce and toppings like crushed peanuts for an exciting twist, creating a new flavor profile all together! Breaded Crunch: To enhance the crunch, consider double-breading your shrimp using panko breadcrumbs instead of regular cornstarch, offering delightful texture. Feel free to play with these alternatives, and you’ll be creating a signature dish that resonates with your unique taste! If you’re in the mood for another seafood delight, check out this irresistible Garlic Butter Shrimp for a new favorite. Make Ahead Options These Chinese Coconut Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance, allowing the flavors to meld beautifully. For the coconut sauce, prepare it a day ahead and refrigerate to maintain its creamy consistency. When you’re ready to enjoy this buffet-style delight, simply reheat the sauce until bubbly, fry the shrimp fresh for that irresistible crispy texture, and then toss them in the sauce just before serving. By prepping the shrimp and sauce in advance, you’ll drastically reduce your cook time and have a delicious meal on the table with minimal effort! Chinese Coconut Shrimp Recipe FAQs What kind of shrimp should I use for this recipe? Use large, peeled, and deveined shrimp for the best texture and flavor. Try to select shrimp that are fresh and have a mild, ocean-like aroma. If you’re looking for alternatives, consider substituting shrimp with chicken breast or tofu, ensuring they are well-seasoned to maintain the dish’s flavor. How should I store leftovers? Store any leftover Chinese Coconut Shrimp in an airtight container in the refrigerator for up to 3 days. Before sealing, allow the shrimp to cool completely to prevent condensation. When ready to enjoy again, simply reheat them in a nonstick pan over medium heat with a splash of water to keep them moist. Can I freeze the Chinese Coconut Shrimp? Absolutely! For best results, freeze the shrimp without the sauce. Place them in a freezer-safe bag, removing as much air as possible, and they can be stored for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight, then reheat them as instructed above for that crispy texture you love. What’s the best way to reheat the shrimp without losing their crispiness? To reheat your shrimp and maintain their crunch, first, thaw them overnight in the fridge. Then, heat a nonstick pan over medium heat, adding a splash of coconut milk or water to loosen the sauce while warming it. Toss the shrimp gently until heated through, making sure they don’t overcrowd the pan. Is this recipe suitable for people with food allergies? Be cautious! This Chinese Coconut Shrimp recipe contains shellfish (shrimp), eggs, and dairy (mayonnaise). If you have allergies, opt for shrimp alternatives like grilled chicken or tofu, swap the egg white with aquafaba for a vegan option, and consider using vegan mayo to keep it dairy-free. Savory Chinese Coconut Shrimp that Dances on Your Taste Buds Enjoy this delightful Chinese Coconut Shrimp recipe, combining crispy shrimp with a rich creamy sauce for a delicious buffet-style meal. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsMarination Time 10 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ChineseCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 pound Shrimp, peeled and deveined Substitute with chicken or tofu if desired.1 large Egg White Can be omitted or swapped with aquafaba for a vegan version.2 tablespoons Water Or use Chinese rice wine for added flavor.1 teaspoon Kosher Salt Sea salt can be used as a substitute.For the Coconut Sauce1 can Coconut Milk, full-fat Light coconut milk may alter texture.2 tablespoons Sugar Honey or agave can be used as alternatives.3 tablespoons Mayonnaise Use vegan mayo for a dairy-free option.1 tablespoon White Vinegar Apple cider vinegar can serve as a replacement.2 tablespoons Cornstarch Essential for thickening the sauce and breading.1 teaspoon Ginger, fresh Fresh ginger is preferred; powdered ginger can be used.For Frying and Breading2 cups Neutral Oil Vegetable or canola oil is preferred.1 teaspoon Baking Powder No substitute without affecting texture. Equipment medium bowlsmall bowlSaucepanLarge mixing bowlDeep skillet or fryerWire Rack Method Step-by-Step Instructions for Chinese Coconut ShrimpIn a medium bowl, combine the peeled and deveined shrimp with egg white, water, and kosher salt. Marinate for at least 10 minutes, or up to 4 hours.In a small bowl, mix coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and water until smooth. Sauté fresh ginger in a saucepan, then add the sauce mixture and cook for 3-5 minutes until thickened.In a large bowl, whisk together cornstarch and baking powder. Toss the shrimp in ¼ cup of this mixture to coat. Lay out the shrimp on a baking sheet.Heat oil in a skillet to 350°F. Fry the shrimp in batches for 1-2 minutes on each side until golden brown and crisp. Drain on a wire rack.Reheat the coconut sauce, then add the fried shrimp, tossing to coat. Serve immediately. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 17gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 650mgPotassium: 320mgFiber: 1gSugar: 6gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesFor best results, don’t overcrowd the pan while frying, and store shrimp and sauce separately to maintain crispiness. Tried this recipe?Let us know how it was!