A plate of Chinese coconut shrimp always brings back that cozy buffet feeling, where every bite feels indulgent and just a little bit nostalgic. At home, you can recreate that same sweet and creamy magic with surprisingly simple steps and flavors that hit all the right notes.
This dish is all about tender shrimp wrapped in a delicate, crunchy coating, then bathed in a silky coconut sauce that clings to every curve. The balance between sweetness and richness makes it incredibly comforting, yet light enough to keep you reaching for another piece.
What truly sets this recipe apart is the luscious coconut cream sauce that ties everything together. A blend of coconut, milk, sugar, vinegar, and mayonnaise creates a smooth and glossy finish with a subtle tang, giving it that unmistakable restaurant style depth without tasting heavy or greasy.
The mayonnaise might sound unexpected, but it quietly does its job behind the scenes, adding body and a luxurious mouthfeel that makes the sauce feel almost velvety. It melts right in, letting the coconut flavor shine while boosting the overall creaminess.
For the coating, a simple mix of cornstarch and baking powder works wonders to produce a crisp, airy shell. As the shrimp fry, tiny bubbles form on the surface, creating that light crunch you love, making every bite crackle before giving way to juicy, flavorful shrimp inside.
Best Chinese Coconut Shrimp
A plate of Chinese coconut shrimp always brings back that cozy buffet feeling, where every bite feels indulgent and just a little bit nostalgic. At home, you can recreate that same sweet and creamy magic with surprisingly simple steps and flavors that hit all the right notes.
Ingredients
Marinade:
- 1 pound shrimp (peeled and deveined)
- 1 large egg white
- 2 tablespoons water (or Chinese rice wine)
- 1 teaspoon coarse kosher salt
Coconut Sauce:
- ¾ cup coconut milk (full-fat)
- ¼ cup sugar
- 1 tablespoon mayonnaise
- 1 teaspoon white vinegar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon coarse kosher salt
- 1 teaspoon neutral oil
- 1 teaspoon ginger (grated or minced)
Breading:
- 1 cup cornstarch
- 1 teaspoon baking powder
Instructions
Step-By-Step Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe