This Chinese Coconut Shrimp is a takeout-inspired favorite that balances crispy texture with creamy, sweet, and tangy flavor. Lightly battered shrimp are fried until golden, then coated in a rich coconut-mayo sauce with subtle notes of ginger and vinegar. It’s a comforting, indulgent dish that’s easy to prepare at home and ideal for serving over rice or orzo for a satisfying meal.
Why You’ll Love This Recipe
This dish brings the familiar flavors of Chinese buffet-style coconut shrimp into your kitchen with straightforward ingredients and quick preparation. The contrast of crispy shrimp and velvety coconut sauce creates a luxurious mouthfeel, while the hint of ginger adds just enough brightness. Whether you’re recreating a restaurant classic or exploring new ways to serve seafood, this recipe is a crowd-pleaser that’s ready in just 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb shrimp, peeled and deveined
- 1 large egg white
- 1 tsp baking powder
- 2 tbsp water
- 1/2 cup cornstarch (for batter)
- Neutral oil (for frying)
For the coconut sauce:
- 3/4 cup full-fat coconut milk
- 1 tbsp mayonnaise
- 1/4 cup sugar
- 1 tsp white vinegar
- 1 tsp fresh ginger, grated
- 1/2 tsp kosher salt
- 1 tsp cornstarch (mixed with 1 tsp water, for thickening)
Directions
- In a mixing bowl, whisk together the egg white, baking powder, water, and cornstarch until smooth to form a light batter.
- Heat neutral oil in a deep skillet or pan over medium-high heat.
- Dip each shrimp into the batter, allowing any excess to drip off, then carefully fry in batches until golden and crisp. Drain on paper towels.
- In a small saucepan, combine coconut milk, mayonnaise, sugar, vinegar, ginger, and salt. Simmer gently over medium heat, stirring often.
- Stir in the cornstarch slurry and cook for about 2 minutes, until the sauce is slightly thickened and glossy.
- Add the fried shrimp to the sauce and toss gently to coat each piece evenly.
- Serve hot over steamed rice or orzo for a creamy, flavorful finish.
Servings and timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories: Approximately 410 kcal per serving
Variations
- Spicy Kick: Add a dash of chili garlic sauce or crushed red pepper to the coconut sauce for heat.
- Gluten-Free: Ensure all ingredients (especially the cornstarch and mayonnaise) are certified gluten-free.
- Tropical Version: Add pineapple chunks to the sauce for extra sweetness and texture.
- Vegetarian Option: Substitute the shrimp with tofu cubes or cauliflower florets using the same batter and sauce.
- Lighter Sauce: Use light coconut milk for a slightly less rich version of the dish.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat the shrimp in a skillet over low heat to maintain some of the crispiness. Avoid microwaving, as it may make the coating soggy. The coconut sauce can be reheated separately and added to the shrimp just before serving.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but make sure the shrimp are fully thawed and patted dry before battering and frying.
What type of oil should I use for frying?
Neutral oils like canola, vegetable, or peanut oil work best for a clean taste and high smoke point.
Can I bake the shrimp instead of frying?
Frying yields the best texture, but you can bake the battered shrimp at 425°F (220°C) on a greased baking sheet for 15–18 minutes, flipping once.
Is the coconut flavor strong?
The coconut flavor is present but well-balanced by the mayo, sugar, and vinegar. It’s creamy and mildly sweet rather than overwhelming.
What can I serve with coconut shrimp?
It pairs well with jasmine rice, orzo, steamed vegetables, or a simple cucumber salad.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before tossing with the shrimp.
What does the baking powder do in the batter?
Baking powder helps the batter puff up slightly, creating a light and airy coating.
Can I make this dish without mayo?
Mayo adds creaminess and helps emulsify the sauce. You can substitute with sour cream or Greek yogurt for a similar effect.
How do I know when the shrimp are done?
The shrimp should be golden and opaque in the center. Overcooked shrimp will become rubbery, so watch carefully.
Can I make this dish spicier?
Yes, add minced chili, sriracha, or red pepper flakes to the sauce for added heat.
Conclusion
Chinese Coconut Shrimp is a rich, satisfying dish that combines the familiar comfort of crispy seafood with a luscious coconut sauce. Easy to make at home, it brings restaurant-quality flavor to your table in just 30 minutes. Whether you’re serving it over rice for a weeknight dinner or including it in an Asian-inspired feast, this dish is sure to impress with its creamy texture and balanced sweetness.
Print
Chinese Coconut Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Chinese Coconut Shrimp is a creamy, sweet, and tangy takeout-inspired dish with crispy fried shrimp tossed in a luscious coconut-mayo sauce. Hints of ginger and vinegar balance the rich flavors, making it perfect for serving over rice or orzo. A fast, flavorful dinner that rivals your favorite Chinese buffet. Keywords: Chinese coconut shrimp, creamy shrimp recipe, coconut mayo shrimp, crispy shrimp dinner, takeout-style shrimp, Asian fusion recipe.
Ingredients
For the shrimp batter:
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1 lb shrimp, peeled and deveined
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1 large egg white
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1 tsp baking powder
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2 tbsp water
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1/2 cup cornstarch
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Neutral oil (for frying)
For the coconut sauce:
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3/4 cup full-fat coconut milk
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1 tbsp mayonnaise
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1/4 cup sugar
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1 tsp white vinegar
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1 tsp fresh ginger, grated
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1/2 tsp kosher salt
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1 tsp cornstarch (mixed with 1 tsp water for slurry)
Instructions
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In a bowl, whisk together egg white, baking powder, water, and cornstarch to create a light batter.
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Dip each shrimp into the batter and fry in hot oil until golden and crispy. Drain on paper towels.
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In a saucepan, combine coconut milk, mayo, sugar, vinegar, ginger, and salt. Bring to a gentle simmer.
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Stir in the cornstarch slurry and cook for about 2 minutes, until the sauce thickens.
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Toss the fried shrimp in the warm coconut sauce until fully coated.
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Serve immediately over steamed rice or orzo for a rich and satisfying meal.
Notes
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For extra flavor, garnish with toasted shredded coconut or chopped scallions.
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Works great with chicken or tofu as a variation.
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To keep shrimp crispy, toss in sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Seafood
- Method: Frying, Simmering
- Cuisine: Chinese-American, Asian Fusion
