Chinese Coconut Shrimp

This buffet-style Chinese Coconut Shrimp is creamy, crispy, and full of that sweet coconut flavor you crave from takeout. It’s easy, fast, and guaranteed to please.

Prep time

25 minutes

Cook time

10 minutes

Total time

35 minutes

Yield

4 people

Ingredients

1 pound shrimp (peeled and deveined)

1 large egg white

2 tablespoons water (or Chinese rice wine)

1 teaspoon coarse kosher salt

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)

1 cup cornstarch

1 teaspoon baking powder

Instructions

1. Combine shrimp, egg white, water, and salt in a bowl and mix. Marinate for 10 minutes to 4 hours.
2. In another bowl, combine coconut milk, sugar, mayo, vinegar, cornstarch, salt, and 2 tbsp water.
3. Heat 1 tsp oil in a pan. Add ginger and sauté 45 seconds. Add sauce mix and simmer until thick. Set aside.
4. Mix cornstarch and baking powder. Add ¼ cup to shrimp marinade and coat. Dredge each shrimp in remaining dry mix.
5. Heat 1 inch of oil to 350℉. Fry shrimp in batches until golden, about 1–2 minutes. Drain on a wire rack.
6. Reheat sauce and gently toss shrimp to coat. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days.

Reheat in air fryer or oven for best texture.

Don’t use light coconut milk full-fat makes the sauce rich.