Name: Best Chinese Coconut Shrimp (Buffet Style)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 pound shrimp ((peeled and deveined)); 1 large egg white; 2 tablespoons water ((or Chinese rice wine)); 1 teaspoon coarse kosher salt; 3/4 cup coconut milk ((full-fat)); 1/4 cup sugar; 1 tablespoon mayonnaise; 1 teaspoon white vinegar; 1 ½ teaspoons cornstarch; 1/4 teaspoon coarse kosher salt; 1 teaspoon neutral oil; 1 teaspoon ginger ((grated or minced)); 1 cup cornstarch; 1 teaspoon baking powder

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This buffet-style Chinese Coconut Shrimp is sweet, creamy, and easy to make at home. It tastes just like the Chinese buffets, and you won't believe what the secret ingredient is!

Can't get enough of Chinese food? Try my Sweet And Sour Pork next!

overhead shot of Chinese coconut shrimp on plate.

🥡 About Coconut Shrimp

Creamy coconut shrimp is one of the most popular items at Chinese buffet restaurants. It features breaded and deep-fried shrimp in a sweet and creamy coconut sauce.

I got this recipe from the owner of a real Chinese buffet restaurant. He said it was the most beloved recipe they had.

Frying the shrimp in hot oil (around 350℉) is essential for achieving a crispy crust while keeping the center tender and juicy.

🥥 The Coconut Cream Sauce

The coconut cream sauce is what makes or breaks this dish. After trying various online recipes without success, I finally learned the secret behind restaurant-quality flavor.

The Chinese coconut sauce consists of coconut, milk, sugar, vinegar, and mayonnaise. Yup, you heard me, mayonnaise.

Mayonnaise provides flavor and richness and lends an extremely creamy texture to the sauce. Don't worry; you won't be able to taste the mayo; it just adds a ton of creaminess.

🍤 The Breading

The breading is made with cornstarch and baking powder. This combination gives the crust a super crispy and light texture.

I've experimented with flour-based breading, and they never get as crispy as 100% cornstarch-based breading.

Baking powder helps make the breading light and airy by creating tiny bubbles on the surface, which crisp up in the hot oil.

🧂 Ingredients

Shrimp: We'll be using one pound today; peeled and deveined.
Egg White: Using just egg whites instead of the whole egg gives the breading a crispier texture.
Coconut milk: I recommend using full-fat canned coconut milk to give the sauce more creaminess. Sometimes coconut milk is labeled as coconut cream.
Sugar: Use granulated white sugar.
Mayonnaise: The secret ingredient! Just a tablespoon adds so much richness.
White vinegar: A small amount of acid is needed to liven up the coconut sauce.
Cornstarch: For the breading and thickening the coconut sauce.
Salt: So important for seasoning the dish
Ginger: Used for the sauce; freshly minced or grated is a must.
Oil: Any neutral-flavored oil with a high smoke point.
Baking Powder: Helps aerate the breading to give a super crispy texture.

🔪 Instructions

STEP 1: Combine shrimp, egg white, water (or rice wine), and salt in a medium bowl and mix well. Marinate for 10 minutes and up to 4 hours. Meanwhile, prepare the sauce.

coconut sauce ingredients mixed in bowl.

STEP 2: In a small bowl, combine coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and two tablespoons of water.

STEP 3: Heat one teaspoon of oil in a skillet over medium heat. Add ginger and saute for 45 seconds. Add the sauce mixture and heat it until it bubbles. Set aside.

hand holding shrimp coated in cornstarch mixture.

STEP 4: Combine cornstarch and baking powder in a large bowl. Add ¼ cup of the cornstarch mixture to the bowl of shrimp marinade, and mix well. Then, individually coat each shrimp piece in the cornstarch mixture and transfer to a baking sheet.

metal spider scooping out fried shrimp from hot oil.

STEP 5: Heat about 1 inch of oil 350℉. Fry the breaded shrimp in batches until golden brown, about 1-2 minutes. Transfer to a wire rack to drain excess oil.

fried shrimp being coated in coconut sauce.

STEP 6: Add the cooked shrimp to the sauce and toss until all the pieces are coated. Serve immediately and enjoy!

side view of Chinese coconut shrimp on plate.

💭 Recipe Notes + Tips

Air Fryer: The shrimp can be air-fried instead of deep-fried. Preheat your air fryer to 400°F. Arrange shrimp in a single layer in the basket and spray with oil. Cook for 4 minutes, then flip, spray with more oil, and cook for another 4 minutes.
If you want an even stronger coconut taste, you can fry the shrimp in refined coconut oil.
Large or jumbo shrimp work best for this recipe. Smaller shrimp tend to overcook before the breading gets crispy.
Feel free to add ¼ cup of shredded coconut to the breading mixture or sprinkle some over the shrimp before serving.

🥡 Storage & Leftovers

Storing: Store leftover Chinese coconut shrimp in an air-tight container in the refrigerator for up to 3 days.

Reheating: Reheat leftovers by heating on medium heat in a nonstick pan. You may want to add a tablespoon of water to loosen up the sauce.

📋 Recipe

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Comments

5 from 2 votes

Best Chinese Coconut Shrimp (Buffet Style)