Chinese Coconut Shrimp (Printable Version)
Crispy shrimp with creamy coconut sauce, offering sweet and savory flavors.
# What You’ll 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
# Directions:
01 - Toss shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let marinate for 10 minutes to absorb flavors.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth and lump-free.
03 - Pour vegetable oil into a deep fryer or large saucepan and heat to 350°F.
04 - Dip each marinated shrimp into the batter, allowing excess to drip off, then press lightly into shredded coconut to coat evenly.
05 - Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Whisk gently for about 2 minutes until warmed and smooth. Avoid boiling to prevent separation.
07 - Place fried shrimp in a large bowl and pour the warm sauce over them. Toss gently until each piece is evenly coated.
08 - Sprinkle with toasted shredded coconut and sliced green onion. Serve immediately while crispy.
# Top Tips:
01 -
- The sauce strikes that magical sweet spot between restaurant elegance and comfort food hug
- Frying shrimp becomes surprisingly meditative once you find your rhythm with the oil temperature
- Leftovers reheat better than almost any other fried food I have ever made
02 -
- Oil temperature drops dramatically when you add too many shrimp at once, so fry in small batches
- The sauce will seize and turn grainy if you let it boil, so keep the heat low and stir constantly
- Shrimp continue cooking after they leave the oil, so remove them when they are just golden
03 -
- Test your oil temperature with a wooden spoon, bubbles should form around the handle immediately
- Line your cooling rack with paper towels underneath to catch any oil drips and keep countertops clean