Easy Chinese Buffet Style Creamy Coconut Shrimp

(mydeliciousmeals.com)
Easy Chinese Buffet Style Creamy Coconut Shrimp

Chinese Coconut Shrimp is a well-loved item in many Chinese buffets all over the world. This creamy Chinese coconut shrimp recipe closely resembles the version served at our local Chinese buffet. 

Tender shrimp is cooked to a crispy texture and then combined with a creamy coconut sauce. You can enjoy this dish with some white rice, cauliflower rice or even on its own.

Perfect for a busy weeknight, I’m sure this easy recipe will become one of your favorite recipes. It's absolutely a must-try for all Chinese food and seafood lovers.

Ingredients

  • 1 pound shrimp (medium or large shrimp)
  • 1 cup all-purpose flour
  • 1/4 cup arrowroot starch (or corn starch)
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup water (cold)
  • ■■■■ SAUCE: ■■■■■
  • 1/2 cup coconut cream (I use thick part from canned coconut milk)
  • 2 tablespoons whole milk
  • 2 tablespoons avocado oil mayonnaise
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil (or coconut oil, for frying)
  • green onions (chopped, for serving)
Yield:
servings
Prep time:
10 minutes
Cook time:
10 minutes
Total time:
20 minutes
Yield: 4 servings | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Notes

You can keep any remaining homemade coconut shrimp in an airtight container in the fridge, where they'll remain fresh for about three days. Reheat them in a skillet over low heat before serving.

Instructions

1. In a medium bowl, combine flour, arrowroot starch, and salt. Gradually whisk in cold water and egg to create a smooth tempura batter.
Tempura batter mixed in a bowl for dipping shrimp.
2. Pat dry raw shrimp with a paper towel and add to the batter, stir ensuring they are evenly coated.
Fresh raw shrimp dipped in homemade tempura batter.
3. Heat oil in a large skillet over medium-high heat. Cook shrimp in hot oil in batches (I had 2 batches), for about 2-3 minutes per side, until pink and lightly golden brown. Use tongs or a slotted spoon to remove shrimp from the skillet.
Shrimp dipped in tempura batter frying in a skillet.
Pink and slightly golden brown shrimp frying in a skillet.
4. Transfer to a cutting board or a baking sheet lined with parchment paper to drain some of the oil.
Fried shrimp resting on parchment paper.
5. In a separate sauce pan, whisk together coconut cream, milk, mayo, sugar, and salt for the creamy sauce. Bring to a simmer and cook over low heat for 3-4 minutes, to slightly thicken.
Sweet creamy coconut sauce in a saucepan on stove top.
6. Move cooked shrimp to a serving platter, top with the sweet coconut sauce, lightly toss and garnish with some chopped green onions. For best results, eat immediately after cooking.
Chinese style sweet creamy coconut shrimp in a serving bowl, garnished with chopped green onions.

Recipe Video

Shop products and ingredients I recommend for this recipe:

Raw Shrimp

Raw Shrimp
Organic Flour

Organic Flour
Arrowroot Starch

Arrowroot Starch
Eggs

Eggs
Canned Coconut Milk

Canned Coconut Milk
Whole Milk

Whole Milk
Avocado Mayo

Avocado Mayo
Avocado Oil

Avocado Oil
Green Onions

Green Onions
Cane Sugar

Cane Sugar

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!

Comments

Add Comment

Creamy, crunchy, delicious!

Guest
This recipe is SO GOOD and everything you could want in a coconut shrimp. Plus - it's super easy!
Reply

alenatrs
So glad to hear you liked this shrimp! Thanks for taking time to leave your comment! - Alena
Reply

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