Chinese Coconut Shrimp

If you're a fan of Chinese restaurants and buffets in America, then you've likely come across the delicious dish of Chinese Coconut Shrimp. While it's not an authentic Chinese recipe, this dish has become a staple in American Chinese cuisine, and I'm here to show you how to make it at home! With a crispy tempura batter and creamy coconut sauce, this dish is sure to impress your family and friends. So, let's get started on this inspired recipe for Chinese Coconut Shrimp!

Looking for more shrimp recipes? Try my Garlic Butter Shrimp Shrimp Cocktail Cups, and Poached Shrimp Cocktail.

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• Equipment Needed
• How to Make this Recipe
• Variations
• Wine Pairing
• FAQ's
• Tips
• Recipe Card
• 📋 Recipe
• 💬 Reviews

Why You'll Love This Recipe

• The crispy tempura batter and creamy coconut sauce combination is absolutely delicious, making it a perfect meal for seafood lovers.
• This recipe is easy and quick to prepare, which means you can enjoy this restaurant-quality dish in the comfort of your own home.
• Chinese Coconut Shrimp is a crowd-pleasing dish that is perfect for parties or gatherings. Its unique flavor and presentation are sure to impress your guests!

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Shrimp: the main ingredient, provides a delicious seafood flavor. Possible substitutions include other seafood such as scallops or crab meat.
• Salt and black pepper: enhance the flavor of the shrimp. No substitutions necessary.
• Tempura batter mix (egg, soda water, all-purpose flour, and corn starch): creates a crispy coating on the shrimp. A store-bought tempura batter can be used as a substitute.
• Coconut milk: gives the dish a tropical flavor and creates the base for the coconut sauce. No substitutions necessary.
• Coconut cream: adds richness and flavor to the sauce. Substitutes include heavy cream or evaporated milk.
• Mayonnaise: gives the sauce a creamy texture and tangy flavor. Greek yogurt can be used as a healthier substitute.
• Sweetened condensed milk: adds sweetness and helps thicken the sauce. Substitutes include regular milk or cream and sugar.
• Corn starch: helps thicken the coconut sauce. Potato starch or arrowroot can be used as a substitute.
• Green onion: used as a garnish for added flavor and color. Substitutes include chives or cilantro.
• Oil for frying: used to cook the shrimp. Canola, vegetable, or peanut oil can be used as a substitute.

Equipment Needed

• Large skillet or wok for frying the shrimp
• Large mixing bowl for tempura batter
• Whisk for mixing the batter
• Measuring spoons for measuring the salt, pepper, and corn starch
• Measuring cup for measuring the soda water and oil
• Paper towels for draining excess oil from the shrimp
• Saucepan for making the coconut sauce
• Whisk for mixing the sauce ingredients
• Serving bowl for the final dish
• Cutting board and knife for slicing the green onion garnish (optional)

How to Make this Recipe

Full step-by-step instructions listed below in recipe card. 

To make Chinese Coconut Shrimp, start by preparing the tempura batter. Whisk together the egg and chilled soda water, and then pour the mixture over all-purpose flour and corn starch. Keep mixing until the batter is combined. Alternatively, you can use a store-bought tempura batter.

Next, add medium to large shrimp to a large bowl and sprinkle with salt and black pepper. Pour the tempura batter over the shrimp, making sure that every shrimp is coated with the batter.

In a large skillet, heat one cup of oil on medium-high heat. Once the oil is hot, fry the battered shrimp on each side for 3-4 minutes or until crispy. Once fried, place the shrimp on a paper towel to drain excess oil.

While the shrimp is frying, prepare the coconut sauce. In a saucepan, combine coconut milk, coconut cream, sweetened condensed milk, mayonnaise, corn starch, and salt. Mix the ingredients until they are all combined. Cook the coconut sauce on medium heat while constantly whisking until it becomes smooth and thick.

To assemble the final dish, place the fried shrimp in a large bowl, pour the coconut sauce on top, and mix until the shrimp is coated with the sauce. Garnish with sliced green onions, and enjoy this delicious dish!

Variations

• Add spice: To give the dish a spicy kick, add chili flakes or sriracha sauce to the coconut sauce.
• Use different seafood: If you're not a fan of shrimp, you can use scallops, crab meat, or even white fish in this recipe.
• Add vegetables: You can add vegetables such as bell peppers, snap peas, or carrots to the dish to make it more nutritious.
• Change the sauce: Instead of coconut sauce, you can make a sweet and sour sauce or a honey mustard sauce for the shrimp.
• Make it gluten-free: To make this recipe gluten-free, replace the all-purpose flour with gluten-free flour or rice flour, and use gluten-free soy sauce in the coconut sauce.
• Grill instead of frying: Instead of frying the shrimp, you can grill them for a healthier option. Brush the shrimp with oil and grill for a few minutes on each side until they're cooked through.
• Use different garnishes: Instead of green onions, you can use cilantro or chopped peanuts to garnish the dish.

Wine Pairing

A crisp and fruity white wine would pair well with Chinese Coconut Shrimp. A Sauvignon Blanc or Pinot Grigio would be a good choice, as they have a citrusy and tropical flavor that would complement the coconut and shrimp in the dish.

Alternatively, a light and dry rosé could also be a good option, as it has enough acidity to cut through the richness of the coconut sauce.

If you prefer red wine, a light-bodied Pinot Noir could work as well, as it has enough acidity and fruitiness to pair well with seafood.

Ultimately, it comes down to personal preference, so feel free to experiment and find the wine that you enjoy the most with this dish.

FAQ's

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. Make sure to thaw them completely and pat them dry before using them in the recipe.

Can I use a different type of flour for the tempura batter?

Yes, you can use different types of flour for the tempura batter, such as cake flour, rice flour, or gluten-free flour.

Can I make the coconut sauce in advance?

Yes, you can make the coconut sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat before using it.

Can I bake the shrimp instead of frying them?

While baking the shrimp may be a healthier option, it may not give you the same crispy texture as frying. If you want to try baking the shrimp, brush them with oil and bake them in a preheated oven at 400°F for 10-12 minutes, or until cooked through.

Can I use a different type of seafood for this recipe?

Yes, you can use different types of seafood for this recipe, such as scallops, crab meat, or white fish. Just make sure to adjust the cooking time accordingly.

Can I adjust the spiciness of the coconut sauce?

Yes, you can adjust the spiciness of the coconut sauce by adding more or less chili flakes or sriracha sauce, according to your preference.

Can I make this recipe ahead of time?

While the shrimp is best served immediately after frying, you can make the coconut sauce and prep the shrimp in advance. Fry the shrimp just before serving and coat them with the coconut sauce.

Tips

• Make sure the shrimp are completely dry before coating them in the tempura batter. This will help the batter adhere better to the shrimp.
• Use chilled soda water or sparkling water for the tempura batter, as this will make the batter lighter and crispier.
• Don't overmix the tempura batter, as this can cause it to become tough. Mix the batter until it's just combined and still slightly lumpy.
• Fry the shrimp in small batches to prevent the temperature of the oil from dropping too much, which can cause the shrimp to become greasy.
• Place the fried shrimp on a paper towel to drain off any excess oil before coating them in the coconut sauce.
• Whisk the coconut sauce constantly while cooking it over medium heat, to prevent lumps from forming.
• Adjust the amount of sweetened condensed milk in the coconut sauce according to your preference for sweetness.
• If you prefer a spicier coconut sauce, add more chili flakes or sriracha sauce.
• Garnish the dish with chopped green onions for added flavor and color.
• Serve the Chinese Coconut Shrimp immediately after coating them with the coconut sauce, while they're still hot and crispy.

Recipe Card

📋 Recipe