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Best Chinese Coconut Shrimp (Buffet Style) Recipe

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4.1 from 10 reviews

This Best Chinese Coconut Shrimp recipe features juicy shrimp marinated in egg white and water, coated in a crispy cornstarch batter, and fried to golden perfection. Paired with a rich, slightly sweet coconut sauce infused with ginger, this buffet-style dish offers a delightful balance of crispy texture and creamy, flavorful sauce, perfect for an appetizer or main course.

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
  • 1 teaspoon neutral oil
  • 1 teaspoon ginger (grated or minced)

Breading

  • 1 cup cornstarch
  • 1 teaspoon baking powder

For Frying

  • About 1 inch of oil heated to 350°F (neutral oil recommended)

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with egg white, 2 tablespoons water, and 1 teaspoon coarse kosher salt. Mix well to coat all shrimp evenly. Allow the shrimp to marinate for at least 10 minutes, and up to 4 hours to enhance flavor and texture.
  2. Prepare the Coconut Sauce: In a small bowl, mix together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, coarse kosher salt, and 2 tablespoons water until smooth. Set aside the sauce mixture.
  3. Sauté Ginger & Heat Sauce: Heat 1 teaspoon of neutral oil in a skillet over medium heat. Add the grated ginger and sauté for approximately 45 seconds until fragrant. Pour in the coconut sauce mixture and continue cooking, stirring occasionally, until the sauce begins to bubble and thicken slightly. Remove from heat and set aside.
  4. Prepare the Breading: In a large bowl, combine 1 cup cornstarch and 1 teaspoon baking powder. Add 1/4 cup of this cornstarch mixture to the shrimp marinade and mix well to coat shrimp evenly.
  5. Coat the Shrimp: One by one, dredge each shrimp in the remaining cornstarch mixture so that each piece is thoroughly coated. Lay the coated shrimp on a baking sheet, ready for frying.
  6. 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, taking care not to overcrowd the pan, for about 1 to 2 minutes or until they turn golden brown and crispy. Remove the shrimp and place on a wire rack to drain excess oil.
  7. Combine and Serve: Reheat the coconut sauce over medium heat if it has cooled. Add the fried shrimp to the sauce and gently toss to coat all pieces evenly. Serve immediately to enjoy the crispy texture with creamy coconut sauce.

Notes

  • Marinating shrimp longer (up to 4 hours) improves flavor and tenderness.
  • Maintain oil temperature at 350°F to ensure a crispy coating without absorbing excess oil.
  • Use neutral oil like vegetable or canola for frying to avoid overpowering flavors.
  • For a gluten-free version, ensure cornstarch and baking powder used are gluten-free.
  • Serve immediately after tossing to preserve shrimp’s crispiness.
  • Store leftover shrimp and sauce separately and reheat gently to avoid sogginess.

Find it online: https://bitezly.com/best-chinese-coconut-shrimp-buffet-style-recipe/