The sizzle of oil and the aroma of coconut fills the kitchen as I prepare to bring a taste of the Chinese buffet home. My Sweet and Creamy Chinese Coconut Shrimp recipe is a delightful escape that transforms any weeknight into an exotic culinary adventure. This dish features crispy, golden shrimp enveloped in a luscious, creamy coconut sauce that offers a charming blend of sweetness and savory goodness. Best of all, it’s quick and easy to whip up, making it a perfect meal for busy days or an impressive dish for gatherings. Who needs takeout when you can enjoy restaurant-quality flavor right at your dining table? Are you ready to impress your family and friends with this irresistible crowd-pleaser?

Why You’ll Crave This Coconut Shrimp?

Simplicity reigns supreme with this quick recipe that requires minimal prep time and basic cooking skills. Irresistible Flavor shines through in every bite, thanks to the rich blend of coconut and creamy sauce that transports you straight to your favorite buffet. Versatile in nature, you can easily swap shrimp for scallops or chicken, catering to any crowd’s tastes. Crowd-Pleasing Appeal makes this dish a guaranteed hit at gatherings, where no one can resist that crispy, golden exterior. Plus, easy clean-up means you can enjoy the fun without the fuss—pair it with steamed jasmine rice for a meal that’s both delightful and satisfying! If you love this, you might also want to try making some Pineapple Coconut Mini treats on the side!

Chinese Coconut Shrimp Ingredients

For the Shrimp
• Shrimp – Use peeled and deveined shrimp for a tender bite.
• Egg White – Helps the breading stick for a perfect crunch.
• Water (or Chinese rice wine) – Moistens the marinade; rice wine adds depth.
• Coarse Kosher Salt – Essential for seasoning and enhancing flavor.

For the Coconut Sauce
• Coconut Milk (full-fat) – Provides the rich, creamy base for the sauce.
• Sugar – Balances savory notes with a touch of sweetness.
• Mayonnaise – Adds creaminess without a strong mayo taste.
• White Vinegar – Offers acidity to balance the rich sauce.
• Ginger (grated or minced) – Infuses warmth and aromatic flavor into the sauce.

For the Breading
• Cornstarch – Thickens the sauce and creates a crispy coating.
• Baking Powder – Ensures a light, airy texture for the breading.

For Frying
• Neutral Oil – Use for frying to achieve that irresistible crispy exterior.

This Chinese Coconut Shrimp recipe will quickly bring your buffet night to life!

Step‑by‑Step Instructions for Chinese Coconut Shrimp

Step 1: Marinate the Shrimp
In a mixing bowl, combine peeled and deveined shrimp with an egg white, 2 tablespoons of water (or Chinese rice wine), and 1 teaspoon of coarse kosher salt. Toss the shrimp well to ensure they are coated evenly. Let the shrimp marinate for 10 minutes to 4 hours in the refrigerator, allowing the flavors to meld and the shrimp to absorb moisture.

Step 2: Prepare the Coconut Sauce
In a separate bowl, whisk together 1 cup of full-fat coconut milk, 2 tablespoons of sugar, 3 tablespoons of mayonnaise, 1 tablespoon of white vinegar, 1 tablespoon of cornstarch, and a pinch of salt. In a skillet, sauté 1 tablespoon of minced ginger over medium heat for just a minute until fragrant, then pour the coconut mixture into the skillet. Stir continuously until the sauce bubbles and thickens slightly, then remove from heat and set aside.

Step 3: Mix the Breading Ingredients
In a large mixing bowl, combine 1 cup of cornstarch with 1 teaspoon of baking powder. This blend will create a light and crisp coating for the shrimp. Once your shrimp are done marinating, add a portion of this cornstarch mix to the shrimp, ensuring they are thoroughly coated for a delightful crunch.

Step 4: Fry the Shrimp
Heat about 1 inch of neutral oil in a deep skillet or frying pan over medium heat. Use a thermometer to gauge the temperature, aiming for 350°F. Carefully place shrimp in the hot oil in batches, frying for 1-2 minutes until they are golden brown and crispy. Use a slotted spoon to transfer the shrimp to a wire rack to drain excess oil.

Step 5: Coat with Coconut Sauce and Serve
Reheat the creamy coconut sauce over low heat until warm. Gently toss the crispy shrimp in the coconut sauce until well coated. Serve immediately for the best texture, pairing your delicious Chinese Coconut Shrimp with steamed jasmine rice or a fresh salad for a complete meal.

Helpful Tricks for Chinese Coconut Shrimp

Perfect Oil Temperature: Use a thermometer to ensure the oil is exactly 350°F; this prevents greasy shrimp and ensures a satisfying crunch.
Batch Frying: Avoid overcrowding the pan as this can lower the oil temperature; fry in small batches to achieve the ideal golden color every time.
Full-Fat Coconut Milk: Always opt for full-fat coconut milk for the creamiest texture and richest flavor in your Chinese Coconut Shrimp sauce.
Marination Time: Allowing shrimp to marinate for up to 4 hours enhances flavor, but a minimum of 10 minutes will still work wonders!
Gentle Coating: When breading the shrimp, make sure to coat them lightly and shake off excess cornstarch to prevent clumping and ensure a crispy result.

How to Store and Freeze Chinese Coconut Shrimp

Fridge: Store leftovers in an airtight container for up to 3 days. Ensure they are cooled before sealing to maintain texture.

Freezer: For longer storage, freeze cooked shrimp in an airtight container or freezer bag for up to 2 months. Reheat gently after thawing.

Reheating: To retain crispiness, reheat the shrimp in a nonstick pan over medium heat, adding a splash of oil if needed. Avoid microwaving to prevent sogginess.

Make Ahead Options

These Sweet and Creamy Chinese Coconut Shrimp are a fantastic option for meal prep! You can marinate the shrimp and prepare the coconut sauce up to 24 hours in advance. Simply combine shrimp with egg white, water, and salt, and let it marinate in the refrigerator. The sauce can also be made a day ahead; store it in an airtight container to keep it fresh. When you’re ready to cook, just reheat the sauce gently and follow the frying instructions. This way, you’ll have crispy seafood and deliciously creamy sauce that tastes just as amazing as when freshly made, saving time on busy weeknights while preserving the dish’s rich flavors!

What to Serve with Sweet and Creamy Chinese Coconut Shrimp?

Experience a culinary adventure by pairing delicious sides that elevate your homemade buffet experience.

Steamed Jasmine Rice: The fluffy grains absorb the creamy sauce beautifully, providing a comforting base for your shrimp.
Crunchy Asian Salad: A vibrant mix of fresh greens, crunchy veggies, and sesame dressing adds a crisp contrast to the rich coconut shrimp.
Stir-Fried Vegetables: Colorful and vibrant, these veggies bring a welcome crunch and nutrients, balancing the dish’s sweetness with savory, earthy flavors.
Garlic Noodles: Rich, buttery noodles tossed in garlic complement the shrimp’s crunch perfectly, creating harmonious flavors on your plate.
Sweet and Sour Dipping Sauce: For an extra kick, this classic sauce enhances the dish with tangy sweetness that makes each bite exciting.
Fruit Platter: Fresh pineapple, mango, and oranges provide a light and refreshing element, cleansing the palate between bites of rich shrimp.
Coconut Tapioca Pudding: After indulging in the shrimp, enjoy this creamy dessert with a hint of coconut flavor, echoing the main dish’s theme.
Light Beer or Sparkling Water: Pair some bubbly drinks to cleanse your palate and refresh during your delightful buffet experience.

Variations & Substitutions for Chinese Coconut Shrimp

Feel free to put your own spin on this delicious dish and let your culinary imagination run wild!

Seafood Twist: Swap shrimp for scallops for a tender, luxurious flavor that takes the dish to a new level.
Chicken Option: Use chicken breast cut into strips, marinating and frying them the same way for a hearty alternative.
Vegetarian Delight: For a meat-free version, use tofu. Firm tofu cubes will soak up the coconut sauce beautifully.
Lower-Calorie Version: Opt for light coconut milk. Although it may slightly alter the richness, you’ll still enjoy a delicious coconut essence.
Zesty Kick: Add a splash of lime juice or zest to the coconut sauce for a refreshing, citrusy boost that’ll brighten the dish.
Nutty Flavor: Sprinkle in some toasted coconut flakes either in the sauce or as a garnish for extra crunch and a burst of coconut flavor.
Spicy Variation: If you’re a fan of heat, consider adding sriracha or red pepper flakes to the coconut sauce, creating a spicy contrast to the sweet elements.
Creamy Vegan Option: For a plant-based twist, replace mayonnaise with vegan mayonnaise or blended cashews to achieve creaminess without the dairy.

Why not pair this dish with some delightful Pineapple Coconut Mini treats for dessert? The tropical flavors will surely round out your buffet night with warmth and charm!

Chinese Coconut Shrimp Recipe FAQs

How do I select the best shrimp for this recipe?
Absolutely! Look for shrimp that are fresh, with a firm texture and a subtle ocean smell. If possible, opt for shrimp labeled as “wild-caught” for the best flavor. Make sure they are peeled and deveined, as this saves you time in the kitchen!

How should I store leftovers of this coconut shrimp?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the shrimp to cool before sealing the container, as this will help maintain their texture. When reheating, gently warm them in a nonstick pan to keep them crispy.

Can I freeze the Chinese Coconut Shrimp?
Absolutely! To freeze, place the cooked shrimp in an airtight container or freezer bag, ensuring as much air is removed as possible. They can be kept in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat them lightly in a skillet to regain their crunch.

What should I do if my shrimp are soggy after frying?
This can be a common issue! First, make sure your oil is at the correct temperature (350°F) — a thermometer is your best friend here. If the oil is too cool, the shrimp will absorb excess oil instead of frying crisply. Fry in smaller batches to avoid overcrowding, allowing the shrimp to get that perfect golden brown crust.

Are there any dietary considerations I should be aware of with this dish?
Absolutely! If you’re cooking for a group, keep in mind that this dish contains shellfish and eggs, which are common allergens. For those with dietary restrictions, consider substituting shrimp with chicken or tofu, while keeping an eye on any other ingredients like mayonnaise for potential allergens.

How can I ensure my coconut sauce is the perfect consistency?
Typically, this sauce should be creamy and a little thick. If you find it too thin, simply return it to the heat and allow it to bubble for a few minutes, stirring continuously — the cornstarch will help it thicken up nicely. Just be cautious not to overheat to avoid separation.