Chinese Coconut Shrimp Delight (Printable Version)
Crispy shrimp tossed in a creamy coconut sauce with a perfect blend of sweet and savory notes.
# 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
# Step-by-Step:
01 - Toss shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let marinate for 10 minutes to absorb flavors.
02 - Whisk 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 lightly into shredded coconut to coat evenly.
05 - Fry shrimp in batches for 2-3 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 gently for 2 minutes until warmed through and smooth. Do not boil.
07 - Transfer fried shrimp to a large bowl and pour sauce over. Toss gently until each piece is evenly coated.
08 - Sprinkle toasted coconut and sliced green onion over the top. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The crispy coconut shell gives way to impossibly tender shrimp inside, a texture contrast that makes people pause after their first bite
- That creamy sauce clings to every crevice, balancing sweet and tangy in a way that works whether you are serving picky eaters or adventurous foodies
02 -
- Overcrowding the pan drops the oil temperature and makes the shrimp absorb too much grease, so fry in small batches even if it takes longer
- The sauce thickens quickly off heat, so if you are making it ahead, keep it loose and do not toss the shrimp until right before serving
03 -
- Pat the shrimp completely dry with paper towels before marinating, excess water prevents the batter from sticking properly
- Toast your coconut garnish in a dry pan while the oil heats, it takes two minutes and adds a depth that raw coconut cannot match