Hey there! I’m super excited to share my favorite creamy coconut shrimp recipe with you today. After testing countless versions, I’ve finally nailed that perfect Chinese buffet-style coconut shrimp that we all love. Let’s dive right in!
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Uses simple ingredients you can find anywhere
- Perfectly crispy shrimp in creamy coconut sauce
- Tastes just like (or even better than!) restaurant-style
- Great for both weeknight dinners and special occasions
Ingredients You’ll Need
For the Shrimp:
- 1 pound medium or large shrimp
- 1 egg white
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking oil for frying
For the Batter:
- 6 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 130ml cold soda water
- 1 egg
For the Creamy Coconut Sauce:
- 1 cup coconut milk (full-fat, canned)
- 2 tablespoons coconut cream
- 2 tablespoons mayonnaise
- 2 tablespoons sweetened condensed milk
- 2 tablespoons cornstarch
- ½ teaspoon salt
- Green onions for garnish (optional)
Step-by-Step Instructions
Preparing the Shrimp:
- Clean and devein the shrimp (leave tails on if you want)
- Pat them dry with paper towels
- Season with salt and black pepper
- Set aside while preparing the batter
Making the Batter:
- Whisk together cold soda water and egg
- Combine flour and cornstarch in a separate bowl
- Pour wet ingredients into dry ingredients
- Mix until just combined (don’t overmix!)
Frying the Shrimp:
- Heat oil in a large skillet over medium heat
- Dip each shrimp in batter
- Fry for 2-3 minutes per side until golden brown
- Place on wire rack (not paper towels!) to maintain crispiness
Making the Coconut Sauce:
- In a saucepan, combine:
- Coconut milk
- Coconut cream
- Sweetened condensed milk
- Mayonnaise
- Cornstarch
- Salt
- Cook over medium heat
- Whisk constantly until smooth and thickened
- Remove from heat when it starts bubbling
Final Assembly:
- Place crispy shrimp in a large bowl
- Pour warm coconut sauce over shrimp
- Gently toss to coat
- Garnish with chopped green onions
Pro Tips from My Kitchen
- Use jumbo or large shrimp – they stay juicier after frying
- Don’t skip the soda water in batter – it makes shrimp extra crispy!
- Make sure oil is hot enough (350°F) before frying
- Fry in batches to maintain oil temperature
- If sauce gets too thick, thin it with a little coconut milk
Common Mistakes to Avoid
- Don’t use light coconut milk – it makes sauce too thin
- Avoid overcrowding the pan when frying
- Don’t place fried shrimp on paper towels (makes them soggy!)
- Don’t overcook the shrimp (they’ll get rubbery)
Serving Suggestions
Here’s how I love serving this dish:
- Over steamed white rice
- With stir-fried vegetables
- Alongside coconut rice
- As an appetizer for parties
- With some lime wedges on the side
Storage Tips
Honestly, this dish is best eaten fresh! But if you have leftovers:
- Store sauce and shrimp separately
- Keep in airtight container in fridge (up to 3 days)
- Reheat shrimp in oven to maintain crispiness
- Warm sauce separately on stovetop
FAQ
Q Can I use frozen shrimp?A Yep! Just thaw completely and pat dry before using
Q What if I can’t find coconut cream?A Use the thick part from top of coconut milk can, or just use extra coconut milk and add more cornstarch
Q Can I make this ahead?A I wouldn’t recommend it The shrimp loses its crispiness, But you can prep ingredients ahead!
Listen, I know this might seem like a lot of steps, but trust me – once you try this recipe, you’ll never go back to takeout coconut shrimp again! It’s seriously that good. Plus, you’ll feel like a total kitchen rockstar when you serve this up.
Would love to hear how your creamy coconut shrimp turns out! Drop a comment below if you try it or have any questions. Happy cooking!
Note: Nutrition facts per serving (serves 4): Calories: 883, Protein: 27g, Carbs: 26g, Fat: 76g
