Chinese Coconut Shrimp (Print Version)
Crispy shrimp coated in coconut and tossed in a sweet, creamy 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
# Steps:
01 - Combine shrimp, salt, white pepper, and Shaoxing wine in a medium bowl. Let sit for 10 minutes to absorb flavors.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth and lump-free.
03 - Pour vegetable oil into a deep fryer or large saucepan and heat to 350°F.
04 - Dip each marinated shrimp into the batter, allowing excess to drip off, then press shredded coconut onto the surface.
05 - Cook shrimp in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels.
06 - Combine coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Stir constantly for 2 minutes until warmed through and smooth. Do not boil.
07 - Transfer fried shrimp to a large bowl, pour sauce over top, and toss gently until evenly coated. Sprinkle with toasted coconut and green onion.
# Expert Tips:
01 -
- The sauce creates this incredible velvety coating that makes restaurant style feel totally achievable at home
- That sweet and savory combination hits every craving point in one bite
02 -
- The sauce absolutely cannot boil or it will separate into an oily mess—I learned this the hard way during a dinner party
- Patting the shrimp completely dry before marinating makes the coating actually stick instead of sliding right off
03 -
- Keep a thermometer in your oil because temperature control is everything for crispy results
- The condiment fork or chopstick trick for dipping shrimp prevents messy fingers during coating