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–+ servings
Chinese Coconut Shrimp

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 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 Sauce
  • 1 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 Breading
  • 2 cups Neutral Oil Vegetable or canola oil is preferred.
  • 1 teaspoon Baking Powder No substitute without affecting texture.

Equipment

  • medium bowl
  • small bowl
  • Saucepan
  • Large mixing bowl
  • Deep skillet or fryer
  • Wire Rack

Method
 

Step-by-Step Instructions for Chinese Coconut Shrimp
  1. In 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

For best results, don’t overcrowd the pan while frying, and store shrimp and sauce separately to maintain crispiness.

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