Chinese Coconut Shrimp (Printable View)
Crispy shrimp coated in coconut batter, tossed in a sweet and savory coconut sauce with toasted coconut garnish.
# What You'll Need:
→ Shrimp Preparation
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 Components
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
→ 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
→ Frying and Garnish
16 - Vegetable oil for deep frying
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# How-To Steps:
01 - Combine shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let stand for 10 minutes to absorb flavors.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth and free of lumps.
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 gently into shredded coconut to coat evenly.
05 - Fry shrimp in small batches for 2 to 3 minutes until golden brown and crispy. Remove with a slotted spoon and 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. Whisk constantly for 2 minutes until warmed through and smooth. Do not boil.
07 - Transfer fried shrimp to a large bowl and pour the warm sauce over them. Toss gently until each piece is evenly coated. Garnish with toasted coconut and green onion. Serve immediately while crispy.
# Expert Advice:
01 -
- The sauce hits this incredible sweet and tangy note that makes people immediately ask for the recipe
- Everything comes together in about 35 minutes but looks and tastes like you spent all day on it
02 -
- Don't crowd the fryer or the oil temperature drops and you end up with greasy shrimp
- The sauce thickens as it cools, so keep it warm until the last shrimp is fried
03 -
- Pat your marinated shrimp really dry before dipping in batter or the coating slides right off in the oil
- Toast your garnish coconut in a dry pan while the shrimp fry—it makes a huge flavor difference