How to Make Chinese Coconut Shrimp: The Secret Restaurant Recipe Finally Revealed!

Hey there! I’m super excited to share this amazing Chinese coconut shrimp recipe with you today. After countless attempts trying to recreate that heavenly coconut shrimp from Chinese buffets I finally cracked the code! Trust me this recipe is gonna blow your mind with its authentic restaurant-style taste.

Why You’ll Love This Recipe

• Takes just 35 minutes from start to finish
• Uses simple ingredients you can find anywhere
• Creates that perfect crispy-on-outside, juicy-on-inside texture
• Features the secret sauce that makes it taste just like the buffet version
• Way cheaper than ordering takeout!

The Secret Behind That Amazing Sauce

Here’s the shocking truth – the secret ingredient that makes Chinese buffet coconut shrimp so creamy and delicious is… mayonnaise! I know it sounds weird, but trust me on this one. The mayo adds richness without making the sauce taste like, well, mayo.

Ingredients You’ll Need

For the Shrimp Marinade:

• 1 pound large shrimp, peeled and deveined
• 1 egg white
• 2 tablespoons water (or Chinese rice wine)
• 1 teaspoon salt

For the Magical Coconut Sauce:

• 3/4 cup full-fat coconut milk
• 1/4 cup sugar
• 1 tablespoon mayonnaise
• 1 teaspoon white vinegar
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ginger, minced
• 1 teaspoon neutral oil

For the Crispy Coating:

• 1 cup cornstarch
• 1 teaspoon baking powder

Step-by-Step Instructions

1. Marinate the Shrimp

1. Mix shrimp, egg white, water, and salt in a bowl
2. Let it chill for 10 minutes (or up to 4 hours if you’re meal prepping)

2. Make the Coconut Sauce

1. Whisk together coconut milk, sugar, mayo, vinegar, cornstarch, and salt
2. Heat oil in a pan and sauté ginger for 45 seconds
3. Pour in sauce mixture and heat until bubbly
4. Set aside while you fry the shrimp

3. Coat and Fry

1. Mix cornstarch and baking powder in a large bowl
2. Add 1/4 cup of this mixture to your marinated shrimp
3. Coat each shrimp individually in remaining cornstarch mixture
4. Heat oil to 350°F
5. Fry shrimp in batches until golden brown (about 1-2 minutes)

4. Finish and Serve

1. Reheat the coconut sauce
2. Toss fried shrimp in the warm sauce
3. Serve immediately while hot and crispy!

Pro Tips for Perfect Chinese Coconut Shrimp

• Use jumbo or large shrimp – they stay juicier and don’t overcook
• Make sure your oil is at 350°F – too hot will burn the coating, too cool makes greasy shrimp
• Don’t crowd the pan when frying – give those shrimps some space!
• Want extra coconut flavor? Try frying in refined coconut oil
• For super crispy results, use cornstarch instead of flour for breading

Storage and Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat. Add a splash of water to loosen up the sauce if needed.

Air Fryer Version

Not feeling the deep-frying? No prob! Here’s how to make these in an air fryer

1. Preheat air fryer to 400°F
2. Arrange breaded shrimp in a single layer
3. Spray with oil
4. Cook 4 minutes, flip, spray again
5. Cook another 4 minutes until crispy

Why This Recipe Works

I’ve tested tons of versions and this combo of ingredients creates that perfect balance of

• Crispy coating that stays crunchy
• Juicy shrimp that doesn’t get rubbery
• Creamy sauce that’s not too sweet
• That authentic Chinese buffet taste we all love

Common Questions

Q: Can I use pre-cooked shrimp?
A: Nah, fresh is best! Pre-cooked will get tough and rubbery.

Q: What if my sauce is too thick?
A: Just add water, a tablespoon at a time, until you get the right consistency.

Q: Can I make this ahead?
A: The sauce – yes! The fried shrimp – not really. They’re best fresh and crispy.

This Chinese coconut shrimp recipe has become one of my go-to dishes when I’m craving something special but don’t wanna spend restaurant money. Give it a try and lemme know how it turns out for you!

Happy cooking!

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