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–+ servings
Chinese Coconut Shrimp

Crispy Chinese Coconut Shrimp: A Buffet-Style Treat

Delight in crispy Chinese Coconut Shrimp, a buffet-style treat that's sure to impress your guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Marination Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 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
For the Coconut Sauce
  • 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
For the Breading
  • 1.5 teaspoons Cornstarch For sauce
  • 1 cup Cornstarch For breading
  • 1 teaspoon Baking powder Ensure it's fresh for the best results
For Cooking
  • 1 teaspoon Neutral oil Can use vegetable or canola oil
  • 1 teaspoon Ginger, grated or minced Use ginger paste as a quick alternative

Equipment

  • Medium bowl
  • Large shallow bowl
  • Skillet
  • Wire Rack
  • Deep skillet or heavy-bottomed pot
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the shrimp, egg white, water or rice wine, and kosher salt. Mix well and marinate for 10 minutes to 4 hours.
  2. In a separate bowl, whisk together coconut milk, sugar, mayonnaise, white vinegar, and cornstarch. Heat neutral oil in a skillet and sauté the ginger for 45 seconds, then stir in the coconut mixture until it thickens.
  3. Mix cornstarch and baking powder in a large bowl. Add a portion to the marinated shrimp and coat. Spread remaining mixture on a baking sheet.
  4. Heat oil in a skillet to about 350°F. Fry the shrimp in batches for 1 to 2 minutes until golden brown. Drain on a wire rack.
  5. Reheat the coconut sauce and gently toss in the fried shrimp using tongs. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Feel free to prepare everything in advance and fry just before serving for maximum freshness.

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