Chinese Coconut Shrimp (Printable Version)
Crispy shrimp coated in coconut, tossed in sweet and savory sauce with coconut milk, condensed milk, and mayonnaise.
# What You 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
# How to Make It:
01 - Combine shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let sit for 10 minutes to absorb flavors.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth and lump-free.
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 to 3 minutes, turning once, until golden brown and crispy. Drain on paper towel-lined plate.
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 warm and smooth. Do not boil.
07 - Transfer fried shrimp to a large bowl, pour sauce over top, and toss gently until evenly coated. Garnish with toasted coconut and green onion. Serve immediately.
# Expert Advice:
01 -
- The crispy coconut shell shatters perfectly when you bite into it
- That creamy sauce balances sweet and tangy like magic
02 -
- Do not let the sauce boil or it will separate and get grainy
- Fry the shrimp right before serving because they lose their crunch once sauced
03 -
- Pat shrimp completely dry before marinating or the batter slides off
- Keep finished shrimp in a 200°F oven if you need to fry in batches