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Chinese Coconut Shrimp

Try crispy Chinese Coconut Shrimp with creamy coconut sauce! Quick and easy recipe for a delicious dinner. Perfect for seafood lovers.
Course Seafood
Cuisine Chinese American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 459kcal
Author Meghan Birnbaum

Ingredients

  • 1 pound medium to large shrimp deveined, tails off or on (your choice)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 130 ml chilled soda water or sprinkling water
  • 1 egg
  • 6 tablespoons all-purpose flour or cake flour
  • 3 tablespoons corn starch
  • 1 cup coconut milk
  • 2 tablespoons coconut cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons corn starch
  • ½ teaspoon salt
  • 1 green onion
  • 1 cup oil for frying

Instructions

  • In a bowl, whisk together the egg and chilled soda water. Add the flour and corn starch and mix until well combined.
  • Add the shrimp to a separate bowl and sprinkle with salt and black pepper. Pour the tempura batter over the shrimp, making sure each one is coated.
  • Heat the oil in a large skillet over medium-high heat. Fry the shrimp for 3-4 minutes on each side until crispy. Drain excess oil on paper towels.
  • In a saucepan, combine the coconut milk, coconut cream, mayonnaise, sweetened condensed milk, corn starch, and salt. Whisk until well combined.
  • Cook the coconut sauce over medium heat, whisking constantly, until it thickens and becomes smooth.
  • Place the fried shrimp in a large bowl, pour the coconut sauce over them, and toss to coat.
  • Garnish with chopped green onions and serve hot.

Notes

  • Make sure the shrimp are dry before coating them in the tempura batter.
  • Use chilled soda water for the tempura batter to make it lighter and crispier.
  • Fry the shrimp in small batches to prevent the temperature of the oil from dropping too much.
  • Drain off excess oil from the fried shrimp before coating them in the coconut sauce.
  • Whisk the coconut sauce constantly while cooking it over medium heat to prevent lumps.
  • Adjust the sweetness of the coconut sauce to your preference.
  • Garnish with chopped green onions for added flavor and color.
  • Serve immediately after coating the shrimp in the coconut sauce.

Nutrition

Serving: 1Serving | Calories: 459kcal | Carbohydrates: 22g | Protein: 21g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 239mg | Sodium: 1117mg | Fiber: 1g | Sugar: 9g