Chinese Coconut Shrimp Recipe

This Chinese Coconut Shrimp Recipe combines juicy shrimp, a light crispy coating and a smooth coconut sauce with just the right amount of sweetness. Every bite has a delicious mix of creamy, crunchy and savory flavors.

The best part is that you don’t need a restaurant kitchen to prepare it. With a few everyday ingredients, you can make this popular buffet-style dish in around 35 minutes. Serve it over steamed rice for a satisfying dinner, or enjoy it on its own as a seafood dish.

What Is Chinese Coconut Shrimp?

Chinese Coconut Shrimp is a popular Chinese-American buffet-style dish made with shrimp coated in a creamy, sweet coconut sauce. Unlike traditional coconut shrimp, which is often served with a separate dipping sauce, this version brings the shrimp and sauce together in one dish.

The sauce usually combines coconut milk, mayonnaise and a little sweetness to create a rich, smooth texture. The shrimp are lightly battered and fried until golden before being coated in the coconut mixture. The result is a dish that tastes slightly sweet, creamy and savory without overpowering the natural flavor of the seafood.

What You Can Do Better

Making Chinese Coconut Shrimp at home gives you more control over the texture and flavor. Here are a few simple ways to make the dish even better:

• Keep the shrimp crispy: Make sure the shrimp are completely dry before coating them. Excess moisture can prevent the batter from becoming crisp.
• Use full-fat coconut milk: It creates a richer and creamier sauce than thin coconut milk from a carton.
• Balance the sweetness: Add condensed milk or sugar gradually. Too much sweetness can hide the coconut flavor.
• Fry in small batches: Cooking too many shrimp at once can lower the oil temperature and make the coating greasy.
• Prepare the sauce separately: A gently heated sauce stays smooth and is easier to control.
• Combine just before serving: Tossing the shrimp in the sauce at the last minute helps preserve their crispy coating.

Chinese Coconut Shrimp Recipe Details

Ingredients for Chinese Coconut Shrimp

This recipe uses three simple groups of ingredients: shrimp, coating and creamy coconut sauce. Use peeled and deveined shrimp to save preparation time.

For the Shrimp

• 1 pound (450 g) medium or large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/3 cup cold water
• 1/2 teaspoon baking powder
• Vegetable oil for frying

For the Creamy Coconut Sauce

• 3/4 cup full-fat canned coconut milk
• 2 tablespoons coconut cream
• 2 tablespoons mayonnaise
• 2 tablespoons sweetened condensed milk
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon sugar (optional)

For Garnishing

• 2 tablespoons chopped green onions
• 1 tablespoon toasted shredded coconut (optional)
• A pinch of black pepper

Also Read: Coconut Rice Recipe

How to Make Chinese Coconut Shrimp

Follow these simple steps to prepare crispy shrimp with a creamy coconut sauce at home.

Step 1: Prepare the Shrimp

Start by cleaning the shrimp if they are not already peeled and deveined. Remove the shells and tails if desired. Rinse briefly if needed and pat them completely dry using paper towels.

Transfer the shrimp to a bowl and season with salt and black pepper. Mix gently so that the seasoning covers all the pieces. Set aside while you prepare the batter.

Step 2: Make the Batter

Take a mixing bowl and add all-purpose flour, cornstarch and baking powder. In another small bowl, whisk the egg with cold water.

Pour the egg mixture into the dry ingredients and mix until you get a smooth but slightly thick batter. It should be thick enough to coat the shrimp without becoming heavy.

Add the shrimp to the batter and gently mix until each piece is evenly covered.

Step 3: Fry the Shrimp

Pour enough vegetable oil into a deep skillet or frying pan to shallow-fry the shrimp. Heat the oil over medium heat. To check whether it is ready, drop a little batter into the oil. It should sizzle immediately.

Carefully add the battered shrimp in small batches. Fry for approximately 2 to 3 minutes per side, depending on their size, until the coating turns lightly golden and the shrimp are cooked through.

Remove the shrimp with a slotted spoon and place them on a wire rack or a plate lined with paper towels. Avoid overcrowding the pan because it can make the coating soggy.

Step 4: Prepare the Coconut Sauce

Take a separate saucepan and add coconut milk, coconut cream, mayonnaise, sweetened condensed milk, lemon juice and salt. Whisk everything together until the mixture looks smooth.

In a small bowl, mix the cornstarch with one tablespoon of cold water to make a slurry. Add it to the coconut mixture and stir well.

Place the saucepan over low to medium heat. Continue stirring gently for about 3 to 5 minutes until the sauce becomes creamy and slightly thick. Do not let it boil vigorously, as this can affect the texture.

Taste the sauce and add a little sugar if you prefer a sweeter buffet-style flavor.

Step 5: Combine the Shrimp and Sauce

Once the sauce reaches the desired consistency, remove it from the heat. Add the fried shrimp and gently toss until every piece is coated with the creamy coconut mixture.

If you want to keep the shrimp crispier, arrange them on a serving plate and spoon the sauce over the top instead of mixing everything together.

Step 6: Garnish and Serve

Finish the dish with chopped green onions, a little black pepper and toasted shredded coconut if desired. Serve immediately while the shrimp are warm.

Chinese Coconut Shrimp tastes especially good with steamed white rice, fried rice or noodles. The rice also helps soak up the extra coconut sauce.

Also Read: Chinese Fried Rice

Tips for Making the Best Chinese Coconut Shrimp

• Choose the right shrimp: Medium or large shrimp work well because they remain juicy after cooking. Frozen shrimp are also suitable, but thaw them completely first.
• Dry before coating: Moisture is one of the main reasons fried shrimp become soggy. Always pat them dry.
• Don’t overcook: Shrimp cook quickly. Remove them once they are opaque and have curled into a loose C shape.
• Use cold water for batter: Cold water helps create a lighter coating.
• Control the sauce thickness: If the sauce becomes too thick, add a tablespoon of coconut milk at a time.
• Serve immediately: The coating gradually softens once it comes into contact with the sauce.

What to Serve with Chinese Coconut Shrimp

This creamy seafood dish pairs well with simple sides that balance its rich coconut flavor. Here are some good options:

• Steamed white rice: A simple choice that absorbs the creamy sauce.
• Fried rice: Adds a savory flavor and makes the meal more filling.
• Hakka noodles: A good option if you prefer noodles instead of rice.
• Steamed vegetables: Broccoli, carrots and green beans add freshness to the meal.
• Fresh cucumber salad: Its refreshing taste balances the richness of the coconut sauce.

Variations You Can Try

Spicy Chinese Coconut Shrimp

If you enjoy spicy food, add a pinch of red chili flakes or a little chili sauce to the coconut mixture. The mild heat balances the sweetness and gives the dish a different flavor.

Extra Coconut Flavor

For a stronger coconut taste, add another tablespoon of coconut cream or sprinkle toasted coconut over the finished shrimp. Avoid adding too much liquid, as it can make the sauce thin.

Garlic Coconut Shrimp

Add one or two finely minced garlic cloves to the saucepan and cook them gently before adding the coconut milk. This creates a more savory sauce.

Less Sweet Coconut Shrimp

If you prefer a less sweet dish, reduce the sweetened condensed milk to one tablespoon and leave out the optional sugar. You can adjust the sweetness after tasting the sauce.

Also Read: Vegetable Stir Fry

How to Store and Reheat Leftovers

Allow leftover Chinese Coconut Shrimp to cool before transferring it to an airtight container. Store it in the refrigerator and consume it within 2 to 3 days.

For reheating, place the shrimp and sauce in a skillet over low heat. Add a small splash of coconut milk or water if the sauce has thickened. Heat until the shrimp are thoroughly warmed, but avoid cooking them for too long because they can become rubbery.

You can also reheat the dish in a microwave using short intervals, stirring gently between intervals. Keep in mind that the crispy coating will soften after refrigeration and reheating.

For the best texture, it is better to store the fried shrimp and coconut sauce separately if you know you will have leftovers. Do not leave cooked seafood at room temperature for more than two hours.

Frequently Asked Questions

1. Can I use frozen shrimp for Chinese Coconut Shrimp?

Yes. Frozen shrimp work well in this recipe. Thaw them completely in the refrigerator or in a bowl of cold water, then pat them dry before seasoning and coating.

2. What kind of coconut milk is best for this recipe?

Full-fat canned coconut milk is the best choice because it gives the sauce a rich and creamy consistency. Avoid using thin coconut milk beverages from cartons.

3. Is Chinese Coconut Shrimp sweet?

Yes, this buffet-style version has a mild sweetness from the condensed milk and coconut milk. You can adjust the sweetness according to your taste by reducing the condensed milk.

4. Can I make Chinese Coconut Shrimp without deep frying?

Yes. You can shallow-fry the battered shrimp in a skillet using a smaller amount of oil. You can also cook them in an air fryer, although the coating and texture may be slightly different.

5. Why is my coconut sauce too thin?

The sauce may be thin because it has not simmered long enough or contains too much liquid. Mix a little cornstarch with cold water and gradually stir it into the warm sauce until it reaches the desired consistency.

6. Can I prepare the coconut sauce ahead of time?

Yes. You can prepare the sauce a day ahead and refrigerate it in an airtight container. Reheat it gently while stirring before serving. Fry the shrimp separately for the best texture.

7. Can I use chicken instead of shrimp?

Yes. Boneless chicken pieces can be used instead. Cut them into small, even pieces, coat them in the batter and cook until the chicken reaches a safe internal temperature of 165°F (74°C).

Nutritional Information

The following nutritional values are estimates for one serving, assuming the recipe makes four servings. They include the shrimp, batter, coconut sauce and an estimated portion of frying oil absorbed during cooking. Rice is not included.

Note: Nutritional values are approximate and may vary depending on the shrimp size, coconut milk brand, amount of oil absorbed during frying and ingredients used. Adding rice will increase the total calories and carbohydrates.