Chinese Coconut Shrimp: A Sweet, Crispy Takeout Favorite Made at Home

There’s something magical about Chinese Coconut Shrimp. The moment you take a bite, you’re transported to a place of comfort, warmth, and indulgence. The shrimp—light, golden, and crisp on the outside—are wrapped in a velvety coconut sauce that’s sweet, creamy, and just slightly tangy. It’s the kind of dish that feels celebratory, yet it’s easy enough to prepare on an average weeknight.

This recipe has long been a favorite in my family. Growing up, we’d only get it on special occasions when we ordered Chinese takeout, and it always felt like a treat. My dad would open the white box, steam rising, and let us each have our portion of the crispy shrimp swimming in that glossy coconut glaze. Recreating it at home brought back all those memories—now I make it not just for nostalgia, but because it’s incredibly easy and delicious.

Chinese Coconut Shrimp isn’t a traditional Chinese dish but rather a beloved fusion meal, often featured in American-Chinese buffets. It blends Cantonese cooking techniques with a Western love of fried comfort food and sweet sauces. It’s a true crowd-pleaser, appealing to kids and adults alike. The coconut sauce adds a tropical flair, making it perfect for summer meals or whenever you’re craving something light, creamy, and full of texture.

Why You’ll Love This Recipe

• Fast and Satisfying – 30 minutes from prep to plate.
• Better than Takeout – Fresher, cleaner ingredients and just as tasty.
• Crowd-Pleaser – A sweet and savory favorite with universal appeal.
• Perfect Balance of Flavor – The crispiness of fried shrimp contrasts beautifully with the creamy coconut sauce.

INGREDIENTS YOU’LL NEED

• 1 lb large shrimp, peeled and deveined
• 1 egg white
• 1 cup cornstarch
• ½ cup coconut cream
• ½ cup sweetened condensed milk
• ¼ cup mayonnaise
• Vegetable oil, for frying
• 2 green onions, thinly sliced (for garnish)

HOW TO MAKE CHINESE COCONUT SHRIMP

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Shrimp
Start by rinsing and patting your shrimp dry. Whisk the egg white in a bowl until lightly frothy, then add the shrimp and toss to coat. This helps the cornstarch stick and gives the shrimp their signature crisp.

Step 2: Coat the Shrimp
Place the cornstarch in a shallow dish and dredge each shrimp thoroughly. Shake off any excess—too much and it won’t fry evenly.

Step 3: Fry Until Crispy
In a deep skillet or wok, heat vegetable oil over medium-high heat. Test with a drop of batter—if it sizzles, you’re ready. Fry shrimp in batches to avoid overcrowding, about 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate.

Step 4: Make the Coconut Sauce
In a saucepan over low heat, combine the coconut cream, sweetened condensed milk, and mayonnaise. Stir continuously until smooth and slightly thickened. Do not let it boil—gentle heat is key.

Step 5: Toss and Serve
Add the fried shrimp to the sauce, tossing gently to coat. Serve immediately, garnished with green onions over jasmine rice or noodles for a comforting, restaurant-style meal.

HELPFUL TIPS

• Use fresh or well-thawed shrimp – Excess moisture prevents crisping.
• Cornstarch is key – It gives a lighter crunch than flour or breadcrumbs.
• Control your oil temperature – Medium-high is ideal. Too hot and the coating burns; too cold and it gets greasy.
• Don’t skip the mayo – It gives the sauce body and tang that balances the sweetness.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese-American
• Diet: Pescatarian

NOTES

• To make it dairy-free: Use coconut condensed milk and vegan mayo alternatives.
• Add a little spice: A few drops of sriracha or red pepper flakes go a long way.
• Make it lighter: Bake or air fry the shrimp at 400°F until golden, flipping halfway.

NUTRITIONAL INFORMATION (Per Serving)

• Calories: 450
• Fat: 25g
• Carbs: 35g
• Protein: 20g
• Sugar: 12g
• Fiber: 1g
• Cholesterol: 145mg
• Sodium: 460mg

FREQUENTLY ASKED QUESTIONS

Can I make Chinese Coconut Shrimp ahead of time?
You can fry the shrimp ahead and refrigerate. Reheat in the oven at 350°F for 10 minutes before tossing in the sauce.

Can I use frozen shrimp?
Absolutely. Just thaw them fully and pat dry before coating.

What can I serve with this dish?
Steamed jasmine rice, stir-fried vegetables, or even shredded cabbage slaw works beautifully to balance the richness.

STORAGE INSTRUCTIONS

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven for best texture—microwaving may soften the coating. Store sauce and shrimp separately if making in advance.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy and creamy delights:

• Chinese Shrimp Noodle Soup
• Honey Walnut Shrimp (Quick, Crispy & Creamy)
• The Story Behind Seafood Lasagna with Lobster and Shrimp
• Crispy Rice Squares: A Crunchy Bite of Comfort

CONCLUSION

Chinese Coconut Shrimp is the ultimate homemade comfort food. It brings together sweet, creamy, and crispy in one delightful dish that’s as satisfying as it is quick to prepare. Whether you’re reliving buffet-style nostalgia or trying it for the first time, it’s a dish that’s sure to leave a lasting impression on your dinner table.

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