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
