Chinese coconut shrimp dish

The first time I made coconut shrimp for my dinner club, I was terrified the coating would fall off during frying. That crispy coconut stayed put beautifully, and everyone kept asking if I'd secretly ordered takeout from the city's best Chinese restaurant.

My sister requested these for her birthday dinner instead of a cake. She said the combination reminded her of our beach vacation in Thailand, where we ate coconut everything for three days straight and never got tired of it.

Ingredients

• 1 lb large shrimp: I always buy frozen shrimp and thaw them overnight in the fridge rather than using fresh, which gives me more control over timing
• 1/2 teaspoon salt and 1/4 teaspoon white pepper: White pepper is essential here for that authentic Chinese restaurant flavor without visible specks
• 1 tablespoon Shaoxing wine: If you cannot find this, dry sherry works in a pinch, but the wine adds such depth to the shrimp flavor
• 1/2 cup cornstarch and 1/2 cup allpurpose flour: This combination creates the lightest, crispest coating that actually adheres to the shrimp
• 1 large egg: Room temperature eggs blend so much better into the batter for that smooth consistency
• 1/2 cup cold water: Ice cold water is crucial for keeping the batter from getting too thick and pasty
• 1/2 cup unsweetened shredded coconut: I pulse this briefly in the food processor so the pieces are slightly smaller and coat more evenly
• 1/2 cup coconut milk: Full fat coconut milk makes the sauce incredibly rich and creamy
• 1/4 cup sweetened condensed milk: This is the secret ingredient that makes the sauce taste like something from a professional kitchen
• 2 tablespoons mayonnaise: The mayonnaise might sound odd, but it creates the smoothest velvety texture for the sauce
• 1 tablespoon honey and 1 tablespoon fresh lemon juice: This sweet and bright combo keeps the sauce from being too heavy
• 1 teaspoon soy sauce: Just enough to add depth and a savory counterpoint to all that sweetness
• Vegetable oil: I keep my oil between 350 and 375 degrees for the crispiest results without burning
• 2 tablespoons toasted shredded coconut and 1 tablespoon green onion: These garnishes make such a difference in both flavor and presentation

Instructions

Marinate the shrimp:

Toss the peeled shrimp with salt, white pepper and Shaoxing wine, then let them sit for 10 minutes while you prep everything else

Make the batter:

Whisk together the cornstarch, flour, egg and cold water until completely smooth with no lumps

Heat the oil:

Get your oil to 350 degrees using a thermometer, because guessing leads to either soggy shrimp or burnt coating

Coat the shrimp:

Dip each marinated shrimp into the batter, letting excess drip off, then press them into the shredded coconut

Fry to golden perfection:

Cook the shrimp in batches for 2 to 3 minutes until they are golden brown and crispy, then drain on paper towels

Prepare the sauce:

Whisk the coconut milk, condensed milk, mayonnaise, honey, lemon juice and soy sauce over low heat until just warm and smooth

Coat and serve:

Toss the crispy shrimp with the warm sauce in a large bowl, then top with toasted coconut and sliced green onion

Save

My neighbor texted me at midnight after I made these for her family, begging for the recipe because her husband kept talking about the sauce in his sleep.

The Secret to Crispy Coating

I learned the hard way that the shrimp must be patted completely dry before marinating. Any excess moisture makes the coating slide right off during frying, which is such a disappointment after all that prep work.

Making the Sauce Your Own

Sometimes I add a drop of almond extract to the sauce because it intensifies the coconut flavor so beautifully without making it taste artificial. Just a tiny drop transforms the whole dish.

Perfect Pairing Ideas

These shrimp work beautifully with simple sides that let them shine without competing flavors.

• Serve over fluffy jasmine rice to soak up every drop of that sauce
• A crisp cucumber salad with rice vinegar cuts through the richness perfectly
• Keep extra lime wedges on hand for squeezing over the top

Save

These coconut shrimp have become my go to special occasion dish, and honestly, they are worth every minute of prep time.

Recipe FAQs

→ What type of shrimp works best?

Large, peeled, and deveined shrimp are ideal to ensure even cooking and coating.

→ How can I achieve the perfect crispy coating?

Using a batter with cornstarch and flour combined with shredded coconut, and frying at 350°F until golden, creates a crisp texture.

→ Can I make the sauce ahead of time?

The creamy coconut sauce is best warmed gently just before serving to preserve its smooth texture.

→ What are good serving suggestions?

Serve the shrimp with jasmine rice or as an elegant appetizer garnished with toasted coconut and green onion.

→ How to add a spicy touch?

Incorporate a pinch of chili flakes into the sauce for a subtle spicy kick that complements the sweetness.