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This Chinese coconut shrimp has become my ultimate secret weapon for recreating that beloved buffet experience at home without the crowds, questionable food temperatures, or hefty price tag. I started making this during one of those weeks when I was craving that specific sweet, creamy coconut shrimp from our local Chinese buffet but didn't want to deal with the whole buffet experience. The first time I tried it, I couldn't believe how closely it matched the restaurant version - that perfectly crispy breading with the rich, sweet coconut sauce that coats every piece. Now it's become our family's favorite special dinner when we want something that feels indulgent but is actually quite simple to make at home.
The real secret to this recipe's success is that mayonnaise in the coconut sauce. I was skeptical when I first learned this from an actual Chinese buffet owner, but it creates that incredibly smooth, rich texture that you just can't achieve with coconut milk alone. My husband, who's usually picky about textures, absolutely devours these, and my kids love helping me coat each shrimp in that crispy cornstarch mixture.
Ingredients You'll Need
For the Shrimp
- Large shrimp (1 pound, peeled and deveined): jumbo works best for proper cooking timing
- Egg white (1): creates crispier coating than whole eggs
- Water or rice wine (2 tablespoons): helps tenderize the shrimp
- Salt (1/2 teaspoon): for seasoning the marinade
For the Crispy Coating
- Cornstarch (1 cup): creates that signature light, crispy texture
- Baking powder (1 teaspoon): makes the coating airy and extra crispy
- Neutral oil for frying: enough for 1-inch depth in your pan
For the Coconut Cream Sauce
- Full-fat coconut milk (1/2 cup): provides the coconut base flavor
- Granulated sugar (3 tablespoons): balances the richness with sweetness
- Mayonnaise (1 tablespoon): the secret ingredient that creates restaurant-quality creaminess
- White vinegar (1 teaspoon): adds brightness and balances the sweetness
- Cornstarch (1 tablespoon): thickens the sauce to perfect consistency
- Salt (1/4 teaspoon): enhances all the other flavors
- Fresh ginger (1 teaspoon, minced): adds aromatic complexity
- Water (2 tablespoons): helps create the right sauce consistency
Step-by-Step Instructions
- Marinate the shrimp for maximum tenderness.
- In a medium bowl, combine the shrimp, egg white, water or rice wine, and salt. Mix well to coat all pieces evenly and let marinate for at least 10 minutes, or up to 4 hours in the refrigerator. This step ensures tender, flavorful shrimp inside that crispy coating.
- Create the restaurant-style coconut sauce.
- In a small bowl, whisk together the coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and water until completely smooth. Heat 1 teaspoon of oil in a small skillet over medium heat, add the minced ginger, and sauté for 45 seconds until fragrant. Pour in the sauce mixture and cook, stirring constantly, until it bubbles and thickens slightly. Set aside.
- Prepare the ultra-crispy coating mixture.
- In a large bowl, combine the cornstarch and baking powder, whisking to distribute evenly. Add 1/4 cup of this mixture to the bowl of marinated shrimp and mix well - this helps the final coating stick better. Then individually coat each shrimp piece in the remaining cornstarch mixture and place on a baking sheet.
- Heat oil to the perfect frying temperature.
- Heat about 1 inch of oil in a heavy-bottomed pan or wok to 350°F. Use a thermometer for accuracy - oil that's too cool won't create crispy coating, while oil that's too hot will burn the outside before cooking the shrimp through.
- Fry in small batches for perfect results.
- Working in batches to avoid overcrowding, carefully add the coated shrimp to the hot oil. Fry for 1-2 minutes until golden brown and crispy. The shrimp should float when done. Transfer to a wire rack to drain excess oil while you finish the remaining batches.
- Combine and serve immediately for best texture.
- Add all the fried shrimp to the prepared coconut sauce and toss gently until every piece is completely coated. Serve immediately while the coating is still crispy and the sauce is warm and creamy.
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Getting the Coating Perfect
The cornstarch and baking powder combination is crucial for achieving that signature light, crispy texture. All-purpose flour creates a heavier coating that doesn't get as crispy. Make sure each shrimp is well-coated but shake off excess for the best results.
Mastering the Frying Temperature
Maintaining 350°F is essential - use a thermometer rather than guessing. If the oil temperature drops too much when you add shrimp, work in smaller batches. Properly heated oil creates immediate crisping and prevents greasy results.
Understanding the Secret Sauce
That tablespoon of mayonnaise is what transforms this from good to restaurant-quality. It provides richness and an incredibly smooth texture that coconut milk alone can't achieve. You won't taste the mayonnaise at all - it just makes everything more luxurious.
Timing the Final Assembly
Toss the shrimp with sauce just before serving to maintain maximum crispiness. The coating will start to soften once it hits the sauce, so this dish is best enjoyed immediately after preparation.
Air Fryer Alternative
For a lighter version, air fry at 400°F for 4 minutes per side, spraying with oil before and after flipping. The texture won't be quite as crispy as deep frying, but it's still delicious and much healthier.
I learned that trying to use regular flour instead of cornstarch results in a much heavier, less crispy coating that doesn't achieve that signature Chinese buffet texture. The cornstarch is what creates that incredibly light, shatteringly crisp exterior that makes this dish special. My neighbor, who worked at a Chinese restaurant years ago, said this tasted exactly like the version they used to serve.
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This Chinese coconut shrimp has become one of those recipes that proves you can recreate restaurant favorites at home with even better results than the original. The combination of that incredibly crispy coating with the rich, sweet coconut sauce creates something that's both familiar and indulgent. It's the kind of dish that makes any dinner feel special and always leaves everyone asking when you'll make it again.
Frequently Asked Questions
- → What makes this coconut shrimp taste like the buffet?
- The secret ingredient is mayonnaise in the coconut sauce. It adds creaminess and that authentic buffet flavor you remember.
- → Can I use frozen shrimp for this recipe?
- Yes, just make sure to thaw them completely and pat dry before marinating. Frozen shrimp work just as well as fresh.
- → How do I know when the oil is hot enough?
- The oil should reach 350°F on a thermometer. If you don't have one, drop a small piece of batter in - it should sizzle immediately.
- → Can I make the coconut sauce ahead of time?
- Yes, you can make the sauce up to 2 days ahead. Just reheat it gently before tossing with the fried shrimp.
- → Why is my coating not staying crispy?
- Make sure to drain the shrimp well after frying and add the sauce just before serving. Don't let coated shrimp sit too long.
- → What can I serve with coconut shrimp?
- Try it with steamed rice, fried rice, or Asian-style vegetables. It also makes a great appetizer on its own.