Chinese Coconut Shrimp (Printable)
Crispy shrimp coated in coconut batter, tossed in sweet coconut sauce with hints of lemon and soy.
# 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
# How To Make It:
01 - In a medium bowl, combine shrimp with salt, white pepper, and Shaoxing wine. Let marinate for 10 minutes to absorb flavors.
02 - In a mixing bowl, whisk together cornstarch, flour, egg, and cold water until smooth and lump-free.
03 - Heat vegetable oil in a deep fryer or large saucepan 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. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over low heat, whisk together coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce. Heat gently for 2 minutes until smooth and warmed through. Do not boil.
07 - Transfer fried shrimp to a large bowl and pour sauce over top. Toss gently until evenly coated. Garnish with toasted coconut and sliced green onions. Serve immediately.
# Expert Tips:
01 -
- The crispy coating shatters beautifully when you bite into it, revealing tender shrimp inside
- That creamy coconut sauce walks the perfect line between dessert sweet and dinner savory
- It looks impressive but comes together faster than you'd expect
02 -
- The sauce must stay warm but never boiling—high heat makes the oil separate and ruins the silky texture
- Don't overcrowd the fryer or the oil temperature drops and you get soggy shrimp
- Pat your shrimp completely dry before marinating or the batter slides right off
03 -
- Toast your garnish coconut ahead of time—it takes 3 minutes in a dry pan and transforms the final flavor
- If your sauce starts to separate, whisk in a teaspoon of warm water to bring it back together