Best Chinese Coconut Shrimp (Buffet Style) Recipe
This Best Chinese Coconut Shrimp recipe features succulent shrimp marinated in egg white and coated with a crispy cornstarch batter, fried to golden perfection, and tossed in a rich, creamy coconut sauce. Inspired by buffet-style Chinese shrimp, it combines the sweetness of coconut milk and sugar with a hint of tang from vinegar and mayonnaise, delivering a perfect balance of flavors and textures in just 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Shrimp Marinade
- 1 pound shrimp (peeled and deveined)
- 1 large egg white
- 2 tablespoons water
- 1 teaspoon coarse kosher salt
Coconut Sauce
- 3/4 cup full-fat coconut milk
- 1/4 cup sugar
- 1 tablespoon mayonnaise
- 1 teaspoon white vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon coarse kosher salt
- 2 tablespoons water (divided, 2 tbsp for sauce, included in marinade water)
- 1 teaspoon neutral oil (for sautéing)
- 1 teaspoon ginger (grated or minced)
Batter and Frying
- 1 cup cornstarch
- 1 teaspoon baking powder
- About 1 inch neutral oil for frying (e.g., vegetable or canola oil)
Instructions
- Marinate the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with egg white, 2 tablespoons of water, and 1 teaspoon of coarse kosher salt. Mix well to coat the shrimp evenly. Allow the shrimp to marinate for at least 10 minutes and up to 4 hours for best flavor and texture.
- Prepare the Coconut Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, 1 1/2 teaspoons cornstarch, 1/4 teaspoon kosher salt, and 2 tablespoons water until smooth.
- Sauté Ginger and Cook Sauce: Heat 1 teaspoon of neutral oil in a skillet over medium heat. Add the grated or minced ginger and sauté for about 45 seconds until fragrant. Pour in the prepared coconut sauce mixture and cook, stirring frequently, until the sauce bubbles and thickens slightly. Remove from heat and set aside.
- Prepare the Batter: In a large bowl, mix together 1 cup cornstarch and 1 teaspoon baking powder. Take 1/4 cup of this mixture and combine it with the shrimp marinade, mixing thoroughly to coat the shrimp.
- Coat the Shrimp: Individually dredge each shrimp piece in the remaining cornstarch and baking powder mixture, ensuring a uniform coating. Transfer the coated shrimp to a baking sheet, spacing them out slightly.
- Fry the Shrimp: Heat about 1 inch of neutral oil in a deep skillet or frying pan to 350°F (175°C). Fry the breaded shrimp in batches for 1 to 2 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a wire rack to drain excess oil.
- Serve: Reheat the coconut sauce gently over medium heat. Add the fried shrimp to the skillet and toss gently to coat each piece evenly with the sauce. Serve immediately while hot and enjoy the crispy, flavorful coconut shrimp.
Notes
- Marinating shrimp up to 4 hours helps enhance flavor and tenderness, but 10 minutes is sufficient for quick preparation.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying to achieve optimal crispiness.
- Be careful not to overcrowd the pan when frying to maintain oil temperature and crispiness.
- The coconut sauce can be adjusted for sweetness or tanginess by modifying sugar or vinegar quantities.
- Serve this dish immediately after coating with sauce to keep the shrimp crispy.
