Chinese Coconut Shrimp

The first time I made coconut shrimp was actually by accident. I had meant to order coconut curry powder online but somehow ended up with three bags of shredded coconut instead. Rather than let them sit in my pantry gathering dust, I decided to experiment. Now my family requests this dish more than any takeout we used to order.

Last winter my sister came over after a terrible week at work, and I made this for her. She took one bite, closed her eyes, and literally said nothing for five whole minutes. That is how I knew this recipe was a keeper. Food has this way of comforting us when we need it most.

Ingredients

• Shrimp: Large shrimp work best here because they hold up better during frying and create that satisfying meaty bite, though medium shrimp will do in a pinch
• Salt and white pepper: White pepper blends into the marinade without those visible black specks, keeping the batter pristine and golden
• Shaoxing wine: This fermented rice wine adds depth, but dry sherry works beautifully if you cannot find it at your local market
• Cornstarch: This creates that extra crispy crunch that makes fried food irresistible, creating a delicate lace-like texture when fried
• All-purpose flour: Combined with cornstarch, this gives the batter structure without becoming heavy or doughy
• Egg: Room temperature egg incorporates more easily into the batter for a smooth, lump-free coating
• Cold water: Ice cold water prevents the batter from absorbing too much oil, keeping the shrimp lighter and less greasy
• Unsweetened shredded coconut: This toasts beautifully in the fryer, creating those gorgeous browned edges and nutty flavor notes
• Coconut milk: Full-fat coconut milk creates the richest sauce base, though light coconut milk works if you are watching calories
• Sweetened condensed milk: This is the secret ingredient that makes the sauce glossy and luscious, thickening it naturally without flour
• Mayonnaise: Japanese mayonnaise has a slightly sweeter profile, but regular mayonnaise adds just enough richness and tang
• Honey: Warm honey dissolves more easily into the sauce, creating a smooth consistency without grainy texture
• Fresh lemon juice: Bright acidity cuts through the rich sauce, balancing all that sweetness perfectly
• Soy sauce: Just enough soy sauce adds umami depth without making the sauce taste too savory or salty
• Vegetable oil: Neutral oils like canola or vegetable oil have high smoke points perfect for high-heat frying
• Toasted shredded coconut: Toasting coconut ahead of time intensifies its nutty flavor, creating those gorgeous golden garnish flakes
• Green onion: Fresh green onion adds a mild bite and beautiful pop of color against the creamy sauce

Instructions

Marinate the shrimp:

In a medium bowl, toss the shrimp with salt, white pepper, and Shaoxing wine until evenly coated. Let them sit for 10 minutes while you prepare everything else, which also helps them come to room temperature for more even cooking.

Make the batter:

Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until completely smooth. The batter should be thick enough to coat a spoon but still pourable.

Heat the oil:

Pour vegetable oil into a deep fryer or large saucepan until it reaches 350 degrees. Maintaining the right temperature is crucial for that perfectly crispy exterior without greasy shrimp.

Coat the shrimp:

Dip each marinated shrimp into the batter, letting excess drip off, then press lightly into shredded coconut. The coconut should adhere but not form a thick clumpy layer.

Fry until golden:

Cook the shrimp in batches for 2 to 3 minutes, turning occasionally, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the sauce:

Whisk together coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Warm gently for about 2 minutes until smooth and slightly thickened, being careful not to boil or the sauce may separate.

Coat and serve:

Toss the crispy shrimp with the warm sauce in a large bowl until each piece is evenly coated. Garnish generously with toasted coconut and green onion slices, then serve immediately while still crispy.

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My daughter who claims to hate coconut tried this dish reluctantly and then proceeded to eat nearly half the batch herself. Sometimes the flavors we think we do not like surprise us completely when prepared the right way.

Getting That Perfect Crunch

I learned the hard way that the oil temperature makes or breaks this recipe. One time I was too impatient and started frying before the oil was hot enough. The shrimp turned out soggy and sad, despite the beautiful batter. Now I always keep an instant-read thermometer nearby and wait until that needle hits exactly 350 degrees.

Making It Ahead

You can marinate the shrimp up to a day ahead and keep the sauce ingredients measured out in separate containers. However, fry the shrimp right before serving because that crispy texture only lasts about 15 minutes before it starts to soften. The sauce can be made ahead and gently reheated, whisking vigorously to recombine.

Serving Suggestions

This dish works beautifully as an impressive appetizer or a main course with simple sides. The rich sauce calls for something fresh and bright on the plate.

• Steamed jasmine rice with extra sauce drizzled on top is absolutely divine
• A crisp cucumber salad dressed with rice vinegar cuts through the richness wonderfully
• These also make incredible sliders with shredded cabbage on small buns for party food

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There is something deeply satisfying about making restaurant-quality food at home. This recipe has become my go-to for dinner parties because it looks impressive but comes together faster than you might think.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large shrimp, peeled and deveined work best for this dish. They provide the perfect size and texture when battered and fried.

→ Can I substitute Shaoxing wine?

Yes, you can substitute Shaoxing wine with dry sherry or rice wine vinegar if needed.

→ How do I achieve the perfect crispy texture?

Make sure the oil is at the correct temperature (350°F/175°C) and don't overcrowd the pan when frying. Fry in batches for 2-3 minutes until golden and crispy.

→ What can I serve this with?

This dish pairs well with jasmine rice or can be served as an appetizer. For extra flavor, try adding a pinch of chili flakes to the sauce.

→ How long does the shrimp need to marinate?

The shrimp should marinate for 10 minutes with salt, white pepper, and Shaoxing wine before battering.