The Ultimate Guide: How to Make Creamy Coconut Shrimp That Tastes Better Than Chinese Buffet

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:

1. Clean and devein the shrimp (leave tails on if you want)
2. Pat them dry with paper towels
3. Season with salt and black pepper
4. Set aside while preparing the batter

Making the Batter:

1. Whisk together cold soda water and egg
2. Combine flour and cornstarch in a separate bowl
3. Pour wet ingredients into dry ingredients
4. Mix until just combined (don’t overmix!)

Frying the Shrimp:

1. Heat oil in a large skillet over medium heat
2. Dip each shrimp in batter
3. Fry for 2-3 minutes per side until golden brown
4. Place on wire rack (not paper towels!) to maintain crispiness

Making the Coconut Sauce:

1. In a saucepan, combine:
   • Coconut milk
   • Coconut cream
   • Sweetened condensed milk
   • Mayonnaise
   • Cornstarch
   • Salt
2. Cook over medium heat
3. Whisk constantly until smooth and thickened
4. Remove from heat when it starts bubbling

Final Assembly:

1. Place crispy shrimp in a large bowl
2. Pour warm coconut sauce over shrimp
3. Gently toss to coat
4. 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