Save to Pinterest Crispy coconut shrimp featuring golden battered seafood tossed in a rich, creamy coconut sauce. This Chinese-inspired dish combines sweet coconut flavors with savory notes for a perfect balance. The shrimp are marinated, battered with cornstarch and coconut, then deep-fried to perfection before being coated in a luscious sauce made with coconut milk, condensed milk, mayonnaise, honey, and lemon juice.
The first time I made coconut shrimp, my kitchen smelled like a tropical vacation had collided with a Chinese takeout joint. I was skeptical about the sweetened condensed milk in the sauce, but one taste changed my mind completely. Now it is the one dish my friends request for every dinner party.
Last summer I made these for my sister who swore she hated coconut anything. She ate seven pieces and asked if I could make them again the next weekend. Seeing someone convert from skeptic to fan is exactly why I love sharing this recipe.
Ingredients
- Large shrimp: Peeled and deveined saves so much time and lets the flavors penetrate better
- Salt and white pepper: White pepper keeps the batter looking clean without dark specks
- Shaoxing wine: Adds that authentic Chinese restaurant depth, dry sherry works in a pinch
- Cornstarch and flour: This combo creates the lightest, crispiest shell that holds up under sauce
- Unsweetened shredded coconut: Sweetened coconut burns too fast so stick to unsweetened for frying
- Coconut milk: Use full fat for the richest sauce that clings perfectly to each shrimp
- Sweetened condensed milk: This secret ingredient makes the sauce glossy and irresistible
- Mayonnaise: Sounds strange but it makes the sauce velvety and helps it coat evenly
- Honey and lemon juice: Brighten up all that creaminess so nothing feels too heavy
- Soy sauce: Just enough to ground everything with a hint of savory depth
Instructions
- Marinate the shrimp:
- Toss them with salt, white pepper, and Shaoxing wine, then let them sit for 10 minutes while you prep everything else.
- Make the batter:
- Whisk cornstarch, flour, egg, and cold water until smooth with no lumps.
- Heat your oil:
- Get it to 350°F so each shrimp cooks through before the coating darkens too much.
- Coat the shrimp:
- Dip each one in batter then press gently into shredded coconut until lightly covered.
- Fry until golden:
- Cook them in batches for 2 to 3 minutes until crispy and transfer to paper towels.
- Whisk the sauce:
- Combine coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce over low heat until just warm and smooth.
- Toss and serve:
- Coat the shrimp in sauce then sprinkle with toasted coconut and green onion right before serving.
Save to Pinterest My husband still talks about the night I accidentally doubled the sauce recipe. We ended up eating shrimp over jasmine rice for three days straight and nobody complained one bit.
Getting That Perfect Crunch
Cold water in your batter makes all the difference between light and airy versus heavy and doughy. I keep my water in the fridge until the exact moment I need it.
Sauce Secrets
The sauce needs to be warm not hot to coat properly without sliding right off. If it gets too thick, a teaspoon of warm water brings it back to life.
Make It Your Own
Once you master the classic version, small twists keep things exciting without overwhelming the original flavors.
- Try panko mixed with the coconut for extra texture
- Add red pepper flakes to the sauce if you like heat
- Serve over steamed jasmine rice for a complete meal
Save to Pinterest There is something deeply satisfying about making restaurant quality food at home. These shrimp disappear fast every single time.
Common Questions
- → What type of shrimp works best for this dish?
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Large shrimp (16-20 count per pound) work best as they hold up well to breading and frying while providing substantial bite in each piece.
- → Can I make this without deep frying?
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While deep frying yields the crispiest results, you can pan-fry in shallow oil or bake at 400°F for 12-15 minutes, though texture will be less crispy.
- → How do I prevent the batter from falling off during frying?
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Make sure shrimp are patted dry after marinating, and let the batter rest for 5 minutes before using. The cornstarch and flour combination creates a sticky coating that adheres well when properly prepared.
- → What's the best way to toast coconut?
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Spread coconut on a baking sheet and toast in 350°F oven for 5-7 minutes, stirring occasionally until golden brown. Alternatively, toast in a dry skillet over medium heat, stirring constantly.
- → Can I prepare the sauce ahead of time?
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Yes, the sauce can be made up to 3 days in advance and refrigerated. Gently reheat before tossing with shrimp, adding a splash of water if needed to achieve proper consistency.
