Chinese Coconut Shrimp (Printable version)
Crispy shrimp with creamy coconut sauce offering sweet and savory flavors.
# What you 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
16 - Vegetable oil for deep frying
→ Garnish
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# How to make it:
01 - Toss shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let marinate for 10 minutes.
02 - Combine cornstarch, flour, egg, and cold water in a mixing bowl. Whisk until smooth.
03 - Heat vegetable oil in a deep fryer or large saucepan to 350°F.
04 - Dip each marinated shrimp into the batter, then coat lightly with shredded coconut.
05 - Fry shrimp in batches for 2–3 minutes until golden and crispy. Transfer to a paper towel–lined plate to drain.
06 - 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. Do not boil.
07 - Toss fried shrimp with sauce in a large bowl until evenly coated. Garnish with toasted coconut and green onion. Serve immediately.
# Expert tips:
01 -
- The crispy exterior gives way to impossibly tender shrimp inside, creating that perfect textural contrast that makes restaurant food so addictive
- This sauce balances sweetness and tang so beautifully that you will want to put it on everything from chicken to roasted vegetables
02 -
- Do not overcrowd the fryer or the oil temperature will drop dramatically, resulting in soggy, oil-soaked shrimp instead of crispy perfection
- The sauce must be warmed gently, not boiled, or the mayonnaise can break and separate into an unappealing oily mess
03 -
- Pat the marinated shrimp dry with paper towels before dipping in batter to help the coating adhere better
- Keep fried shrimp warm in a 200 degree oven while finishing remaining batches so everyone eats together