Chinese Coconut Shrimp

This Chinese Coconut Shrimp recipe combines the perfect balance of sweetness and creaminess, just like your favorite Chinese buffet dish. The crispy fried shrimp are coated in a rich coconut sauce made with coconut milk, sugar, and a touch of mayonnaise for an extra creamy texture. Whether you’re a seafood lover or simply craving some Chinese cuisine, this easy-to-follow recipe delivers restaurant-quality results at home in under 35 minutes. Perfect for a quick weeknight meal or a special dinner treat, this dish will leave your taste buds craving more!

Full Recipe:

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 grated or minced ginger
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • Oil for frying

Directions:

  1. In a medium bowl, combine shrimp, egg white, water, and salt. Mix well and marinate for 10 minutes (up to 4 hours).
  2. Prepare the sauce by combining coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and water in a small bowl.
  3. Heat oil in a skillet over medium heat and sauté ginger for 45 seconds. Add the sauce mixture, heat until it bubbles, and set aside.
  4. Mix cornstarch and baking powder in a bowl. Add ¼ cup of this mixture to the shrimp marinade and coat each shrimp individually in the mixture.
  5. Heat oil in a pan (350℉) and fry the shrimp in batches until golden brown, about 1-2 minutes. Drain on a wire rack.
  6. Toss the shrimp in the sauce until evenly coated and serve immediately.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes
Kcal: 360 kcal | Servings: 4 servings

Chinese Coconut Shrimp: A Delicious Fusion of Flavors

Chinese Coconut Shrimp is a delightful dish that combines the rich, creamy flavors of coconut milk with the crispy, savory texture of fried shrimp. This buffet-style dish has become a favorite among Chinese cuisine enthusiasts and is known for its unique blend of flavors and textures. The dish is simple to prepare at home and offers a great alternative to traditional fried shrimp recipes, adding a touch of sweetness and creaminess to an otherwise savory dish.

One of the standout features of Chinese Coconut Shrimp is its versatility. It can be served as an appetizer, main course, or even as part of a larger seafood platter. The dish is often found in Chinese buffets, where it is a popular choice due to its combination of crispy fried shrimp and the sweet, luscious coconut sauce. It is a dish that appeals to both seafood lovers and those with a sweet tooth, making it a perfect choice for a variety of palates.

The Appeal of Chinese Coconut Shrimp

What sets Chinese Coconut Shrimp apart from other shrimp dishes is the coconut cream sauce that coats the shrimp. This sauce, made from coconut milk, sugar, mayonnaise, and a hint of vinegar, creates a velvety texture that complements the crispiness of the fried shrimp. The coconut milk brings a subtle sweetness and richness, while the mayonnaise adds an unexpected creaminess that helps bind the sauce together. Vinegar provides just the right amount of acidity to balance out the sweetness, making each bite a burst of well-rounded flavor.

For seafood enthusiasts, Chinese Coconut Shrimp offers a delightful twist on classic shrimp dishes. The crispy shrimp is breaded with cornstarch and baking powder, which ensures a light and airy texture that is not too heavy or greasy. Unlike flour-based breading, which can sometimes be dense, the cornstarch-based coating keeps the shrimp crispy and allows the delicate flavors of the coconut sauce to shine through. The result is a dish that is both crispy and creamy, with a perfect balance of flavors.

The Coconut Cream Sauce: The Star of the Show

The coconut cream sauce is truly the star of this dish. While coconut milk is the primary ingredient, it’s the addition of mayonnaise that takes the sauce to the next level. Though it may sound unusual, mayonnaise is often used in Asian cuisine to add creaminess and depth to sauces. In this recipe, it provides a rich, velvety texture that clings to the shrimp without overpowering the delicate flavor of the coconut. The use of full-fat coconut milk enhances the richness of the sauce, giving it a luxurious mouthfeel that is both satisfying and indulgent.

The sauce is also balanced with a touch of white vinegar, which cuts through the richness and adds a hint of tanginess. This small amount of acidity is essential, as it prevents the dish from becoming too sweet or cloying. The combination of sweet, rich coconut milk, tangy vinegar, and creamy mayonnaise creates a harmonious sauce that pairs beautifully with the crispy shrimp.

Additionally, the sauce is flavored with freshly grated or minced ginger, which adds a subtle warmth and spice to the dish. The ginger enhances the overall flavor profile, providing a contrast to the sweetness of the coconut milk and the richness of the mayonnaise. Together, these ingredients create a sauce that is not only creamy and sweet but also complex and layered in flavor.

The Perfect Shrimp for Frying

When it comes to making Chinese Coconut Shrimp, the choice of shrimp is important. Large or jumbo shrimp are recommended for this recipe, as they are less likely to overcook during the frying process. Smaller shrimp can become tough or rubbery, while larger shrimp retain their juiciness and tenderness even after being fried.

The shrimp is marinated in a simple mixture of egg white, water, and salt, which helps to tenderize the shrimp and infuse it with flavor. The egg white also aids in creating a crispier coating when the shrimp is fried. After marinating, the shrimp is coated in a cornstarch mixture, which gives the shrimp its signature crispy texture. Cornstarch is preferred over flour in this recipe because it yields a lighter, crunchier coating that stays crisp even after being tossed in the coconut cream sauce.

Frying vs. Air-Frying: A Healthier Option

While traditional Chinese Coconut Shrimp is deep-fried, some home cooks may prefer a lighter, healthier version of the dish. Air frying is a great alternative to deep frying and can still result in crispy shrimp with less oil. To air fry the shrimp, simply preheat an air fryer to 400°F and cook the shrimp in batches, flipping them halfway through to ensure even crisping. While the shrimp may not be as golden brown as deep-fried shrimp, the air fryer method still produces deliciously crispy results with less fat and fewer calories.

Tips for Perfect Chinese Coconut Shrimp

Here are a few tips to ensure your Chinese Coconut Shrimp turns out perfectly every time:

  • Use Full-Fat Coconut Milk: The richness of full-fat coconut milk is essential for creating a creamy, luscious sauce. Avoid using light coconut milk, as it will result in a thinner, less flavorful sauce.
  • Don’t Skimp on the Mayonnaise: While it may seem unconventional, mayonnaise is a key ingredient in this recipe. It adds richness and helps the sauce adhere to the shrimp.
  • Monitor the Oil Temperature: When frying the shrimp, it’s important to keep the oil temperature at around 350°F. If the oil is too hot, the shrimp will cook too quickly and the coating may burn. If the oil is too cool, the shrimp will absorb more oil and become greasy.
  • Serve Immediately: Chinese Coconut Shrimp is best served fresh out of the fryer, while the shrimp is still crispy and the sauce is warm and creamy. If the dish sits for too long, the shrimp may lose its crispness, and the sauce may thicken.

Conclusion:

Chinese Coconut Shrimp is a dish that delivers on flavor, texture, and visual appeal. Its combination of crispy fried shrimp, sweet and creamy coconut sauce, and the subtle heat of ginger makes it a standout dish that is sure to impress. Whether you’re serving it as a main course or an appetizer, this dish is a crowd-pleaser that brings the flavors of a Chinese buffet straight to your home kitchen.

The ease of preparation, coupled with the ability to customize the dish to your liking, makes Chinese Coconut Shrimp a versatile recipe that you’ll want to make again and again. Whether you stick with the traditional deep-fried method or opt for the air fryer, you’re sure to enjoy the irresistible combination of crispy shrimp and luscious coconut sauce. This recipe is perfect for a quick weeknight dinner, a weekend indulgence, or even as part of a festive seafood spread.

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