Description
This Chinese Coconut Shrimp recipe features perfectly crispy shrimp tossed in a creamy, sweet coconut sauce. Ready in just 35 minutes, it’s even better than takeout and surprisingly easy to make at home!
Ingredients
For the Marinade:
- 1 pound shrimp, peeled and deveined (Go for larger ones if you can find them)
- 1 large egg white (Creates a tender, protective layer)
- 2 tablespoons water or rice wine (Rice wine adds lovely depth)
- 1 teaspoon coarse salt
For the Coconut Sauce:
- ¾ cup full-fat coconut milk (The richness is worth it)
- ¼ cup granulated sugar
- 1 tablespoon mayonnaise (Yes, really – it works wonders!)
- 1 teaspoon white vinegar (Balances the sweetness perfectly)
- 1 ½ teaspoons cornstarch (Your thickening agent)
- ¼ teaspoon coarse salt
- 1 teaspoon neutral oil (Canola or vegetable both work)
- 1 teaspoon minced or grated fresh ginger (Fresh makes all the difference)
- 2 tablespoons water
For the Breading:
- 1 cup cornstarch (The secret to that crispy coating)
- 1 teaspoon baking powder (Adds extra lightness)
- Neutral oil for deep-frying (You’ll need about 1 inch depth)
Instructions
Start by giving your shrimp a good pat-down with paper towels. Getting them completely dry is the foundation of crispy success.
Combine the shrimp with egg white, water (or rice wine), and salt in your large bowl. Mix everything together with your hands or a spoon until each shrimp is nicely coated.
Let this mixture rest for at least 10 minutes. During this time, the shrimp are soaking up flavor and getting that tender texture we’re after.
Grab your small bowl and whisk together the coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and water. Make sure there are no lumps hiding in there.
Set your skillet over medium heat and add that teaspoon of oil. Once it starts shimmering, toss in your ginger.
Let the ginger sizzle for about 45 seconds until your kitchen smells amazing. Pour in your whisked sauce mixture and keep stirring as it comes to life.
The sauce will bubble up and thicken within a few minutes, turning glossy and gorgeous. Once it reaches that thick, coating consistency, take it off the heat. Don’t worry if it looks a bit thick – it’ll loosen up later when you add the hot shrimp.
Mix your cornstarch and baking powder together in a large, shallow dish. Give it a good whisk to distribute the baking powder evenly.
Here’s a little trick that makes a big difference: scoop out about ¼ cup of this dry mixture and stir it right into your marinated shrimp. This creates a tacky base layer that helps the final breading grip onto each piece.
Now comes the hands-on part. Take each shrimp individually from the marinade, letting any excess drip back into the bowl.
Press it into your cornstarch mixture, turning to coat all sides. Give it a gentle shake to remove extra breading – you want an even layer, not clumps.
Place each breaded shrimp on a clean plate. Take your time with this step; it really does make a difference in the final texture.
Pour enough oil into your pot or wok so shrimp can float freely – about 1 inch deep works perfectly. Heat it up to exactly 350°F, using your thermometer to check.
This temperature is crucial. Too hot and the outside burns while the inside stays raw; too cool and you’ll end up with greasy, limp shrimp instead of crispy perfection.
Once your oil is ready, carefully slide in a few shrimp at a time. Don’t overcrowd the pot – the shrimp need space to fry evenly.
Fry each batch for 1 to 2 minutes until they turn a beautiful golden brown. Use your spider strainer to lift them out and place them on your wire rack. The rack lets air circulate underneath so they stay crispy instead of steaming.
If your coconut sauce has cooled and thickened up, give it a quick reheat over low heat. You can add a tiny splash of water if it seems too thick.
Add all your crispy shrimp to the warm sauce and toss gently but thoroughly. You want every piece coated in that dreamy coconut goodness.
Serve immediately while the coating is still crispy and the sauce is warm.
Notes
- Maintain that temperature – After each batch, let your oil come back up to 350°F before adding more shrimp
- Timing is everything – Only toss shrimp in sauce right before serving or the coating will soften quickly
- Save and reuse your oil – Let it cool completely, strain through a fine-mesh sieve, and store in the fridge for next time
- Air fryer alternative – Spray breaded shrimp lightly with oil and cook at 400°F for 4 minutes per side for a lighter version
- Give them space – Crowding the pot drops the temperature fast, leading to greasy results instead of crispy ones
- Day-old shrimp trick – They’re slightly drier than super-fresh ones, which actually helps the coating stick better
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Deep-Frying
- Cuisine: Chinese