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This crunchy Chinese coconut shrimp brings a tasty mix of flavors and textures that make dinner feel special. Every mouthful has a crisp shell paired with a rich, sweet coconut sauce that's smooth and tasty—always a hit with guests.
I tried this one on a whim and got hooked right away. The simple shrimp gets turned into a crunchy, creamy dish we always go back to when craving comfort food.
Needed Ingredients
- 1 pound big shrimp: peeled and deveined so they're tender; fresh or properly thawed frozen both work
- 1 egg white: keeps the coating stuck tight to shrimp for crunchiness
- 1 cup cornstarch: gives the shrimp that crispy crust when fried
- ½ cup coconut cream: makes the sauce rich with that classic coconut flavor
- ½ cup sweetened condensed milk: adds sweetness balancing the creaminess
- ¼ cup mayo: brings silkiness and deeper flavor to the sauce
- Vegetable oil for frying: a neutral oil with a high smoke point will cook it right
- 2 green onions: thinly chopped for a fresh, colorful finish
Step-By-Step How-To
- Step 5 Serve It Up:
- Mix the golden shrimp gently into the warm coconut sauce till they’re all covered. Sprinkle the chopped green onions on top. Serve right away on jasmine rice or noodles for a comforting treat.
- Step 4 Whip Up the Sauce:
- On low heat, mix coconut cream, condensed milk, and mayo in a pan. Keep stirring till it thickens and blends smooth. Don’t let it boil or it can split.
- Step 3 Fry to Crunch:
- Heat the oil in a wok or deep pan on medium-high. Drop a bit of batter in first to check if it sizzles. Fry the shrimp in small groups for 2 to 3 minutes each side till crisp and golden. Flip carefully with tongs, then move shrimp to paper towels to drain.
- Step 2 Coat the Shrimp:
- Put cornstarch in a shallow bowl, then cover each shrimp well, shaking off the extra to stop soggy spots.
- Step 1 Get Shrimp Ready:
- Wash shrimp with cold water and pat dry with paper towels. Beat the egg white lightly until frothy then dip shrimp in it so the coating sticks better for that crunch.
I once made this for guests and everyone loved the sauce so much they asked how to make it. Using low heat helps keep that sauce nice and smooth.
Best Ways to Store
Swapping Ingredients
Great Sides to Try
This Chinese coconut shrimp dish is something you’ll want to keep handy when craving a crunchy, creamy hit that never lets you down.
Frequently Asked Cooking Questions
- → Which shrimp size works best here?
Go for large shrimp that are peeled and deveined. They cook evenly and get nicely crispy while staying tender inside.
- → How do I keep shrimp crunchy after saucing?
Dry your shrimp well before battering. Fry until golden and drain them good. Toss in sauce and serve right away to keep the crunch.
- → Is there a swap for coconut cream in the sauce?
You can use thick coconut milk instead if you want something lighter, but the sauce won’t be as rich and creamy.
- → Why add mayo to the sauce?
Mayo makes the sauce smooth with a little tang, balancing the sweet flavors and giving it a creamy feel.
- → What oil’s best for frying shrimp?
Use vegetable oil or any neutral oil that can handle high heat to get a nice, crispy fry without messing with the taste.