Chinese Coconut Shrimp (Printer-friendly)
Crispy shrimp coated in coconut batter and tossed in a sweet creamy sauce. Sweet and savory Asian-inspired dish.
# What you'll need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon white pepper
04 - 1 tablespoon Shaoxing wine or dry sherry
→ Batter
05 - 1/2 cup cornstarch
06 - 1/2 cup all-purpose flour
07 - 1 large egg
08 - 1/2 cup cold water
09 - 1/2 cup unsweetened shredded coconut
→ Sauce
10 - 1/2 cup coconut milk
11 - 1/4 cup sweetened condensed milk
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon soy sauce
→ For Frying and Garnish
16 - Vegetable oil for deep frying
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# Method:
01 - Combine shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let marinate for 10 minutes to infuse flavors.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth and lump-free.
03 - Pour vegetable oil into a deep fryer or large saucepan and heat to 350°F.
04 - Dip each marinated shrimp into the batter, allowing excess to drip off, then press lightly into shredded coconut to coat evenly.
05 - Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - Combine coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Whisk gently for 2 minutes until warmed through and smooth. Do not boil.
07 - Transfer fried shrimp to a large bowl and pour sauce over them. Toss gently until evenly coated. Garnish with toasted coconut and green onion. Serve immediately.
# Expert Tips:
01 -
- The contrast between the impossibly crispy coconut crust and the creamy sauce makes every bite feel like a restaurant experience at home
- This dish strikes that perfect balance where the sweetness of coconut meets savory shrimp in a way that feels indulgent but not overwhelming
02 -
- Keep the oil temperature steady; if it drops too low, the shrimp will absorb oil and become greasy instead of crispy
- The sauce should be warm but not hot when you toss it with the shrimp, or you'll lose that precious crunch you just worked so hard to achieve
03 -
- Set up your station with bowls for batter, coconut, and a clean plate for coated shrimp before you start frying
- Use a slotted spoon to transfer shrimp from oil to paper towels, then give them a gentle shake to remove excess oil