Name: Crispy Chinese Coconut Shrimp: A Buffet-Style Treat
Prep time: 10 min
Cook time: 15 min
Total time: 265 min
Ingredients: 1 pound Fresh shrimp, peeled and deveined (Can substitute with prawns); 1 large Egg white (Omit for egg-free; use aquafaba instead); 2 tablespoons Water or rice wine (Rice wine enhances flavor; substitute with water if unavailable); 1 teaspoon Kosher salt (Use regular salt as a substitute, adjusting the quantity); 3/4 cup Full-fat coconut milk (Low-fat may alter texture); 1/4 cup Sugar (Coconut sugar can be a healthier alternative); 1 tablespoon Mayonnaise (Use vegan mayo for a dairy-free option); 1 teaspoon White vinegar (Lemon or lime juice can substitute); 1.5 teaspoons Cornstarch; 1.5 teaspoons Cornstarch (For sauce); 1 cup Cornstarch (For breading); 1 teaspoon Baking powder (Ensure it's fresh for the best results); 1 teaspoon Neutral oil (Can use vegetable or canola oil); 1 teaspoon Ginger, grated or minced (Use ginger paste as a quick alternative)

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As I stood in my kitchen, the enticing aroma of coconut filled the air, whisking me away to a bustling buffet I once visited. My mouth watered at the thought of the crispy, creamy, Chinese Coconut Shrimp that had been the star of the show. I’ve perfected the recipe to recreate that special dish at home, bringing you the best of both worlds: delightful flavors with a comforting touch. This buffet-style Chinese Coconut Shrimp is not only easy to whip up but also a real crowd-pleaser that will have your guests clamoring for seconds. Imagine impressing everyone with perfectly golden shrimp coated in a luscious coconut sauce. Ready to dive into making this irresistible treat?

Why is Coconut Shrimp So Irresistible?

Crispy Texture: The delightful crunch of the golden-brown breading pairs perfectly with the juiciness of the shrimp, making each bite a memorable experience.

Creamy Sauce: A rich coconut sauce elevates the flavor, adding a touch of sweetness that will transport you to your favorite restaurant buffet.

Easy to Make: This recipe requires minimal culinary skills, allowing you to enjoy restaurant-quality shrimp right in your own kitchen without hassle.

Versatile Dish: Feel free to swap shrimp for chicken or tofu to accommodate various tastes, or enhance the sauce with diced pineapple for an extra burst of flavor!

Crowd-Pleasing: Perfect for gatherings, this dish will be the star at any dinner party, ensuring your guests rave about your cooking.

If you love shrimp prepared with a twist, you might also want to check out our Garlic Butter Shrimp or try your hands at some Coconut Shrimp Thai for more delicious seafood options.

Chinese Coconut Shrimp Ingredients

For the Shrimp
• Shrimp – Fresh, peeled, and deveined shrimp are the star of this dish, providing sweetness and a tender texture. Can substitute with prawns if preferred.
• Egg White – One large egg white acts as a binder for the breading. Omit for egg-free; use aquafaba instead.
• Water or Rice Wine – Two tablespoons add moisture during marination. Rice wine enhances flavor; substitute with water if unavailable.
• Kosher Salt – One teaspoon is essential for enhancing the overall flavor. Use regular salt as a substitute, adjusting the quantity.

For the Coconut Sauce
• Coconut Milk – Three-quarters cup of full-fat coconut milk forms a creamy sauce base. Low-fat coconut milk can be used but may alter texture.
• Sugar – One-quarter cup adds sweetness to balance the sauce. Coconut sugar can be a healthier alternative.
• Mayonnaise – One tablespoon enriches the sauce’s creaminess. Use vegan mayo for a dairy-free option.
• White Vinegar – One teaspoon contributes acidity to balance the sweetness. Lemon or lime juice can substitute.

For the Breading
• Cornstarch – One and a half teaspoons for the sauce and one cup for breading serves as a thickening and crisping agent. Arrowroot starch can work as an alternative.
• Baking Powder – One teaspoon lightens the breading. Ensure it’s fresh for the best results.

For Cooking
• Neutral Oil – One teaspoon for sautéing ginger and additional oil for frying. Can use vegetable or canola oil.
• Ginger – One teaspoon, grated or minced, adds an aromatic flavor to the sauce. Use ginger paste as a quick alternative.

Step‑by‑Step Instructions for Buffet-Style Chinese Coconut Shrimp

Step 1: Marinate the Shrimp
In a medium bowl, combine the fresh, peeled, and deveined shrimp with the egg white, two tablespoons of water or rice wine, and one teaspoon of kosher salt. Mix well to ensure the shrimp are fully coated. Allow the shrimp to marinate for a delightful 10 minutes to 4 hours in the refrigerator, allowing flavors to meld and enhance the overall taste.

Step 2: Prepare the Coconut Sauce
In a separate bowl, whisk together three-quarters cup of full-fat coconut milk, one-quarter cup of sugar, one tablespoon of mayonnaise, one teaspoon of white vinegar, and one and a half teaspoons of cornstarch. Heat one teaspoon of neutral oil in a skillet over medium heat, then sauté one teaspoon of grated ginger for about 45 seconds until fragrant. Pour in the coconut mixture and stir until it bubbles and thickens, then set aside.

Step 3: Form the Breading
In a large, shallow bowl, mix one cup of cornstarch with one teaspoon of baking powder to create your crispy breading. Take a portion of this mixture (about ¼ cup) and add it to the marinated shrimp, tossing until they’re fully coated. Spread the remaining cornstarch mixture on a baking sheet, ready for dredging the shrimp to achieve that perfect crunch.

Step 4: Fry the Shrimp
Heat a deep skillet or heavy-bottomed pot over medium-high heat with enough oil to cover the bottom, reaching about one inch deep. Bring the oil to approximately 350°F (175°C). Working in batches, carefully fry the breaded shrimp for 1 to 2 minutes until they turn a gorgeous golden brown. Use a slotted spoon to remove the shrimp and let them drain on a wire rack, ensuring they remain crispy.

Step 5: Coat with Sauce
Reheat the coconut sauce gently over low heat until just warm, then toss in the freshly fried shrimp. Using tongs, coat each shrimp evenly, ensuring they are enveloped in the luscious, creamy sauce. Serve immediately while hot, showcasing your scrumptious Buffet-Style Chinese Coconut Shrimp that’s sure to impress!

Chinese Coconut Shrimp Variations & Substitutions

Feel free to take this recipe and make it your own, transforming each bite into a personal delight!

Protein Swap: Substitute shrimp with chicken or tofu for a different protein experience. Both options hold up well in flavor and texture, making it a versatile dish.
Fruit Fusion: Add diced pineapple or bell peppers to the coconut sauce for a burst of fruity flavor. This lively addition enhances the sweetness and adds a colorful touch.
Sweetness Adjustments: Experiment with the sugar content in the sauce. Feeling adventurous? Use honey or maple syrup for a unique twist on sweetness.
Crispy Glutens: For a crunchy twist, toss panko breadcrumbs into the breading mixture. This creates an extra crispy layer that adds delightful texture to every bite.
Spicy Kick: Add a pinch of cayenne pepper or a drizzle of Sriracha to amp up the heat level in that creamy sauce. Your taste buds will thank you for this thrilling twist!
Herb Infusion: Incorporate fresh cilantro or Thai basil into the dish for a fresh herbal punch. Stirring them into the coconut sauce before coating brings an irresistible aroma.
Creamy Alternatives: Looking for a dairy-free option? Use vegan mayonnaise or cashew cream in place of regular mayonnaise. This keeps that rich creaminess without the dairy.
Asian Flair: Add a splash of soy sauce or hoisin sauce to the coconut mixture for an extra umami boost. This puts a delightful twist on the usual flavors you love!

For more delicious seafood options, why not try our Spicy Shrimp Avocado or whip up a batch of Grilled Shrimp Bowl for a fresh take on shrimp? Enjoy exploring the endless possibilities!

What to Serve with Buffet-Style Chinese Coconut Shrimp?

Imagine a table filled with colorful sides that perfectly complement the crispy and creamy bite of your coconut shrimp, creating a feast for the senses.

Fragrant Jasmine Rice: A fluffy base that soaks up the creamy coconut sauce, enhancing each mouthful of shrimp.
Stir-Fried Vegetables: A medley of vibrant veggies adds a crunch, freshness, and a pop of color to your meal.
Sweet and Sour Dipping Sauce: This tangy addition contrasts beautifully with the richness of the shrimp, providing a delightful zing.
Garlic Noodles: A savory, buttery noodle dish that brings carbs to the table, balancing out the flavors of the coconut shrimp.
Crispy Spring Rolls: These crunchy appetizers offer a satisfying texture and can be filled with vegetables or meat to round out the meal.
Cucumber Salad: A light and refreshing salad offering a crisp counterpoint to the creamy, rich shrimp.
Chilled Green Tea: A soothing drink that cleanses the palate, enhancing the overall dining experience.
Mango Sorbet: Finish your meal with this sweet, frozen treat that provides a refreshing and tropical contrast to the coconut flavors.

Expert Tips for Chinese Coconut Shrimp

• Batch Frying: Avoid overcrowding the pan to maintain oil temperature; this keeps the breading crispy and prevents sogginess.

• Coconut Milk Choice: Use full-fat coconut milk for a richer sauce; low-fat alternatives may change the texture and creaminess of the sauce.

• Salt Adjustments: If substituting with regular salt, use slightly less than the recipe calls for, as table salt is saltier than kosher salt.

• Oil Temperature: Ensure your oil is at 350°F for perfect frying—invest in a thermometer to avoid undercooked or oily shrimp.

• Breading Technique: Dredge shrimp thoroughly for an even coating; any missed spots can lead to inconsistent crispiness once fried.

• Make-Ahead Tips: Feel free to prepare everything up to frying in advance; simply fry the shrimp right before serving for maximum freshness.

Make Ahead Options

These Buffet-Style Chinese Coconut Shrimp are perfect for busy meal preppers! You can marinate the shrimp in the egg white, water (or rice wine), and salt up to 24 hours in advance, allowing the flavors to deepen while saving you time. Additionally, prepare the coconut sauce and store it in the refrigerator for up to 3 days; just make sure to reheat gently to maintain its creamy consistency. When you’re ready to serve, dredge and fry the shrimp as instructed—this ensures a deliciously crispy finish, just like when made fresh! With these make-ahead options, you can impress your guests with effortless ease!

Storage Tips for Chinese Coconut Shrimp

Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to allow the shrimp to cool completely before sealing to maintain freshness.

Freezer: For longer storage, freeze the cooked shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: To reheat, place the shrimp in a nonstick pan over medium heat. Add a tablespoon of water to maintain moisture and reheat until warmed through, ensuring the crispy texture remains intact.

Airtight Sealing: Ensure the container is tightly sealed to prevent freezer burn and maintain the quality of your beloved Chinese Coconut Shrimp.

Chinese Coconut Shrimp Recipe FAQs

What type of shrimp should I use for this recipe?
Absolutely! Fresh, peeled, and deveined shrimp are best for this dish as they deliver the ideal sweetness and texture. If you prefer, you can also substitute shrimp with prawns for a similar result.

How should I store leftover coconut shrimp?
To keep your delicious Chinese Coconut Shrimp fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the shrimp to cool completely before sealing to maintain the best flavor and texture.

Can I freeze cooked coconut shrimp?
Certainly! To freeze your coconut shrimp, arrange the cooked shrimp in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag, where they can stay fresh for up to 2 months. Remember to thaw them overnight in the refrigerator before reheating!

What should I do if the breading doesn’t stick to the shrimp?
Very! If you find the breading not adhering properly, make sure the shrimp are well-coated with the egg white and marinated thoroughly. Additionally, dredge the shrimp in cornstarch immediately after marinating to help the breading stick better.

Are there any dietary considerations I should keep in mind?
Yes! This recipe can be made egg-free by substituting the egg white with aquafaba. For a dairy-free option, simply use vegan mayo instead of traditional mayonnaise. Be cautious of seafood allergies and ensure your guests are aware of the shrimp content before serving.

What’s the best way to reheat leftover coconut shrimp?
To reheat your Chinese Coconut Shrimp, place them in a nonstick pan over medium heat, adding a tablespoon of water to maintain moisture. Stir gently until warmed through for that delightful crispy texture again. Enjoy!