How to Make Amazing Chinese Coconut Shrimp – Better Than Your Local Buffet!

Hey there! I’m super excited to share my favorite Chinese coconut shrimp recipe with y’all today. After countless trips to Chinese buffets during my college years (who hasn’t been there?), I finally cracked the code to making this creamy, coconutty goodness at home. Trust me, once you try this recipe, you’ll never look back!

What Makes This Recipe Special?

Listen, I know what you’re thinking – “isn’t this just regular breaded coconut shrimp?” Nope! This is that creamy, dreamy Chinese buffet-style coconut shrimp with the amazing white sauce that’ll make you wanna lick your plate clean (no judgment here!).

What You’ll Need

For the Shrimp:

• 1 pound medium/large shrimp (peeled and deveined)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Oil for frying

For the Tempura Batter:

• 6 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 egg (cold)
• 130ml chilled soda water

For the Magical Coconut Sauce:

• 1 cup coconut milk
• 2 tablespoons coconut cream
• 2 tablespoons mayonnaise
• 2 tablespoons sweetened condensed milk
• 2 tablespoons cornstarch
• ½ teaspoon salt

Let’s Make It!

Step 1: Prep Those Shrimp

1. Clean and devein your shrimp (leave those tails on if you’re feeling fancy!)
2. Season with salt and pepper
3. Pat them dry – like, REALLY dry (trust me on this one)

Step 2: Make the Tempura Batter

1. Mix cold egg with chilled soda water
2. Pour over flour and cornstarch
3. Whisk until smooth (but don’t go crazy – lumps are okay!)

Pro tip Keep everything COLD! It’s the secret to crispy tempura

Step 3: Fry Those Bad Boys

1. Heat oil to 350°F (or until a drop of batter sizzles)
2. Dip shrimp in batter
3. Fry for 3-4 minutes until golden
4. Drain on paper towels

Step 4: Make the Coconut Sauce

1. Combine all sauce ingredients in a saucepan
2. Cook on medium heat
3. Whisk constantly until thick and smooth
4. Don’t walk away – this sauce needs your attention!

Step 5: Put It All Together

1. Toss fried shrimp in the warm sauce
2. Garnish with green onions
3. Serve over rice or noodles

Tips for Success

• Shrimp Size Matters: Go for medium or large shrimp – the tiny ones get lost in the sauce
• Oil Temperature: Too hot = burnt outside, raw inside. Too cold = greasy shrimp
• Sauce Thickness: If it’s too thick, add a splash of coconut milk. Too thin? A bit more cornstarch!

Common Mistakes to Avoid

• Don’t overcrowd the frying pan
• Don’t skip the cornstarch in the sauce
• Don’t use low-fat coconut milk (we’re not counting calories today!)

Variations to Try

• Add some honey and walnuts for a honey walnut shrimp twist
• Throw in some sweet chili sauce for a spicy kick
• Use chicken instead of shrimp (I won’t tell!)

Storage Tips

Look let’s be real – these probably won’t make it to the fridge. But if you’ve got leftovers

• Store in an airtight container
• Reheat in the oven to keep ’em crispy
• Best eaten within 2 days

Final Thoughts

Y’all, this recipe might look complicated, but it’s totally worth it. Once you nail this, you’ll be the hero of every potluck and family dinner. Plus, it’s WAY cheaper than constantly hitting up the Chinese buffet (though I still do that sometimes, no shame!).

Happy cooking!

[Note: Add your favorite sides and serving suggestions in the comments below!]

Chinese coconut shrimp is a sweet and tropical American-Chinese dish featuring shrimp coated in a creamy coconut sauce.

Coconut shrimp typically includes shrimp, flour (often all-purpose or wheat flour), sweetened shredded coconut, and often Panko breadcrumbs for a crispier texture.

A sweet chili sauce is a popular and delicious choice for coconut shrimp. Many people also enjoy a creamy, slightly spicy sauce made with mayonnaise, sweet chili sauce, lime juice, and a touch of Sriracha.