Chinese Coconut Shrimp 

Chinese Coconut Shrimp is a beloved dish found in many Chinese buffet restaurants. It features crispy, golden brown shrimp enveloped in a rich, sweet coconut cream sauce. The secret to its irresistible flavor lies in the combination of mayonnaise for creaminess and cornstarch for a light, crispy breading. This homemade version brings the authentic taste of the buffet right to your kitchen.

Full Recipe:

Ingredients

For the Shrimp Marinade:

• 1 lb shrimp, peeled and deveined

• 1 large egg white

• 2 tablespoons water or Chinese rice wine

• ½ teaspoon coarse kosher salt

For the Coconut Cream Sauce:

• ¾ cup full fat coconut milk

• ¼ cup granulated sugar

• 1 tablespoon mayonnaise

• 1 teaspoon white vinegar

• 1½ teaspoons cornstarch

• ¼ teaspoon coarse kosher salt

• 1 teaspoon neutral oil

• 1 teaspoon fresh ginger, minced

For the Breading:

• 1 cup cornstarch

• 1 teaspoon baking powder

For Frying:

• Neutral flavored oil with a high smoke point (e.g., vegetable or canola oil)

Directions

1. Marinate the Shrimp: In a medium bowl, combine the shrimp, egg white, water (or rice wine), and salt. Mix well and marinate for 10 minutes to 4 hours.

2. Prepare the Coconut Cream Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and 2 tablespoons of water.

3. Cook the Sauce: Heat 1 teaspoon of oil in a skillet over medium heat. Add the minced ginger and sauté for 45 seconds until fragrant. Add the sauce mixture to the skillet and cook until it begins to bubble. Remove from heat and set aside.

4. Prepare the Breading: In a large bowl, combine the cornstarch and baking powder. Add ¼ cup of this mixture to the marinated shrimp and toss to coat evenly.

5. Fry the Shrimp: Heat about 1 inch of oil in a deep skillet or wok to 350°F (175°C). Fry the breaded shrimp in batches for 1-2 minutes until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a wire rack or paper towels to drain excess oil.

6. Combine Shrimp and Sauce: Reheat the coconut cream sauce over medium heat. Add the fried shrimp to the sauce and toss gently to coat each piece evenly. Serve immediately.

Nutritional Information (per serving)

• Calories: 200 kcal

• Protein: 20 g

• Fat: 10 g

• Carbohydrates: 10 g

• Fiber: 1 g

• Sugar: 5 g