Chinese Coconut Shrimp 

Chinese Coconut Shrimp is a deliciously crispy and slightly sweet dish that’s both comforting and restaurant-worthy. This version features juicy shrimp coated in a light batter, fried until golden, and tossed in a creamy coconut sauce that’s rich with tropical flavor. Perfect as an appetizer or main dish, it's often served over steamed rice or with stir-fried vegetables. The sauce brings a balance of savory and sweet, with hints of garlic and a smooth coconut finish. Quick to prepare yet impressive in taste, this dish is a must-try for lovers of Asian-inspired seafood meals.

Ingredients

• 1 lb large shrimp, peeled and deveined
  
  

• ½ cup cornstarch
  
  

• ½ cup all-purpose flour
  
  

• 1 tsp salt
  
  

• ½ tsp black pepper
  
  

• 2 eggs, beaten
  
  

• Oil for frying
  
  

For the Coconut Sauce:

• 1 tbsp butter
  
  

• 2 cloves garlic, minced
  
  

• ½ cup coconut milk
  
  

• ¼ cup sweetened condensed milk
  
  

• 1 tbsp mayonnaise
  
  

• 1 tbsp honey
  
  

• Pinch of salt
  
  

Directions

1. In a bowl, mix cornstarch, flour, salt, and pepper.
   
   

2. Dip each shrimp in the beaten eggs, then dredge in the flour mixture.
   
   

3. Heat oil in a deep skillet over medium heat. Fry shrimp in batches until golden and crispy, about 2–3 minutes per side. Remove and drain on paper towels.
   
   

4. In a saucepan, melt butter and sauté garlic until fragrant. Add coconut milk, sweetened condensed milk, mayo, honey, and a pinch of salt. Stir and cook on low heat until thickened.
   
   

5. Toss fried shrimp in the coconut sauce until evenly coated.
   
   

6. Serve immediately with rice or as an appetizer.
   
   

Nutrients (per serving, based on 4 servings)

• Calories: 430
  
  

• Protein: 24g
  
  

• Fat: 22g
  
  

• Saturated Fat: 10g
  
  

• Carbohydrates: 36g
  
  

• Fiber: 1g
  
  

• Sugar: 13g
  
  

• Sodium: 820mg