I still remember the excitement of walking into the bustling buffet hall with my family on special occasions. The very first thing I would hunt for was the tray filled with this golden, crispy Chinese coconut shrimp recipe.
It wasn’t just about the sweetness or the crunch; it was that luxurious, creamy sauce that made everything feel festive. My siblings and I would often skip the main entrees just to pile our plates high with these sweet morsels.
Years later, trying to recreate that magic at home became a bit of an obsession for me. I wanted that same restaurant-quality crunch without the heaviness of deep-frying in old oil.
After many attempts, I finally nailed the balance of sweet condensed milk and rich coconut cream. It reminds me of the joy I get from snacking on sweet treats like this Scotcharoo popcorn recipe during movie nights.
Why you’ll love this Creamy Chinese Coconut Shrimp with Chinese Coconut Shrimp Recipe
- Better than takeout freshness: Making this Chinese coconut shrimp recipe at home means you get the freshest, crispest coating possible without it sitting under a heat lamp.
- Incredible texture contrast: The combination of the shatteringly crisp cornstarch crust and the silky, creamy sauce is absolutely addictive.
- Customizable sweetness: unlike restaurant versions that can be cloyingly sweet, you have full control over the honey and condensed milk levels.
- Quick luxury meal: Despite looking fancy, this entire dish comes together in just 35 minutes, making it perfect for weeknight celebrations.
- Crowd-pleasing flavor profile: The mix of savory shrimp, sweet cream, and crunchy walnuts appeals to both adventurous eaters and picky children alike.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails left on or off)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 3 large egg whites, beaten until frothy
- Vegetable oil, for deep frying
- 1/2 cup high-quality mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon honey
- 3 tablespoons thick coconut cream
- 1 teaspoon fresh lemon juice
- 1/2 cup candied walnuts (store-bought or homemade)
- 1/4 cup toasted coconut flakes
- Steamed broccoli florets (for serving)
Directions
Step 1
Chinese coconut shrimp recipe makes every moment feel energetic. Start by preparing your seafood to ensure the coating sticks perfectly. Pat the peeled shrimp completely dry with paper towels to remove excess moisture. Season them in a bowl with kosher salt and white pepper, letting them sit for about 5 minutes to absorb the flavors.
Step 2
Set up your dredging station to create that signature crispy crust. Place the cornstarch in a shallow bowl and the frothy beaten egg whites in a separate bowl. Lightly coat each shrimp in cornstarch first, shake off the excess, dip it into the egg whites, and then coat it again in cornstarch.
Step 3
Prepare your cooking oil in a wok or deep skillet. Heat about 2 inches of vegetable oil to 350°F (175°C). carefully fry the shrimp in batches for 2-3 minutes until they turn golden, puffy, and crispy. Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain.
Step 4
While the shrimp drains, prepare the rich sauce that makes this Chinese coconut shrimp recipe so iconic. In a large mixing bowl, whisk together the mayonnaise, sweetened condensed milk, honey, coconut cream, and lemon juice. Taste the mixture and adjust the sweetness if you prefer.
Step 5
Wait until the shrimp are warm but not piping hot before tossing them. Add the fried shrimp to the bowl with the sauce and gently toss to coat them evenly. Transfer to a serving platter, top with candied walnuts and toasted coconut flakes, and serve immediately with steamed broccoli.
Variations, pairings, and serving ideas
Variations
You can easily add a spicy kick to this dish if you find the original too sweet. Try mixing a teaspoon of sriracha or red pepper flakes into the mayonnaise sauce. This creates a “bang bang” style flavor profile that balances the sugar.
If you need to make this dairy-free, you can swap the sweetened condensed milk for a coconut-based condensed milk. Ensure you use a high-quality vegan mayonnaise as well. The result is just as creamy but completely plant-based friendly.
For those who do not like walnuts, you can simply omit them or swap them for sesame seeds. Toasted sesame seeds add a lovely nutty aroma without the bulk of the nuts. You could also use candied pecans for a Southern twist.
Pairings
This rich dish pairs beautifully with simple steamed white or brown rice to soak up the extra sauce. The neutral flavor of the rice helps balance the intensity of the coconut cream. It ensures the palate doesn’t get overwhelmed by sweetness.
To cut through the richness, serve this alongside garlic stir-fried green beans or bok choy. The bitterness of the greens provides a necessary contrast to the creamy shrimp. It makes the meal feel much more balanced and nutritious.
For a full takeout-style feast, serve this as a main course next to savory vegetable lo mein. The salty soy sauce notes in the noodles complement the sweet shrimp perfectly. It creates a full banquet experience right at your dining table.
Serving ideas
Present this dish on a large white platter to make the golden colors pop. Arrange the steamed broccoli in a ring around the edge of the plate. Pile the glistening shrimp in the center for a dramatic presentation.
You can also serve these as individual appetizers for a party. Place one shrimp inside a small lettuce cup and top with a walnut. This turns the heavy main course into a refreshing, bite-sized finger food.
For a casual family dinner, serve the sauce on the side for dipping. This keeps the shrimp crispy for longer during the meal. It also allows everyone to control exactly how much creamy sauce they want.
Storage and make-ahead tips
Storage
This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the crust will lose its crispiness as it sits in the sauce. The sauce tends to soak into the breading overnight.
To reheat, it is best to use an air fryer or a toaster oven set to 350°F for a few minutes. Microwaving will result in rubbery shrimp and a greasy separation of the sauce. Heat just until warmed through to avoid overcooking the seafood.
I do not recommend freezing this dish once it has been tossed in the sauce. The mayonnaise emulsion will break when thawed, creating an oily texture. However, you can freeze the breaded, raw shrimp separately before frying.
Make-ahead
You can prepare the creamy sauce up to 2 days in advance and store it in the fridge. This actually allows the flavors of the coconut and honey to meld together beautifully. Just give it a good whisk before using it.
The candied walnuts can also be made or bought weeks in advance. Store them in a cool, dry place to ensure they stay crunchy. Having these toppings ready makes the final assembly very fast.
Do not fry the shrimp in advance, as they must be fresh to stay crispy. However, you can peel and devein the shrimp the morning of. Keep them very cold in the fridge until you are ready to dredge and fry.
Common mistakes when making Creamy Chinese Coconut Shrimp
- Oil temperature too low: If your oil isn’t at 350°F, the cornstarch coating will absorb too much grease and become soggy rather than crispy.
- Tossing piping hot shrimp: Adding shrimp to the sauce the second they leave the oil can cause the mayonnaise to separate and turn oily.
- Overcrowding the pan: Frying too many shrimp at once drops the oil temperature drastically, leading to a gummy coating.
- Wet shrimp: Failing to pat the shrimp completely dry before dredging prevents the cornstarch from adhering properly.
- Skipping the double dredge: The dip in egg whites between cornstarch layers is essential for that thick, puffy crust characteristic of this Chinese coconut shrimp recipe.
Final notes
Mastering this dish is easier than it looks, and the results are truly impressive. The key is simply patience with the frying process to ensure that perfect golden crunch. Once you taste the homemade version, you might find it hard to order it from a restaurant again.
Don’t be afraid to adjust the sauce ratios to suit your personal palate. Some families prefer it sweeter with more honey, while others love a tangier kick from extra lemon juice. Cooking is all about making the recipe work for you.
Finally, remember that the candied walnuts are the secret weapon for texture. They add a crunch that is different from the fried coating, making every bite interesting. Enjoy the process of creating this delicious, sweet, and savory masterpiece.
Loved this Creamy Chinese Coconut Shrimp? Try these next
- Scotcharoo popcorn recipe
- Apple cider cupcakes recipe
- Copycat Chick-fil-A mac and cheese recipe
- Peanut butter Butterfinger pie
- Air fryer apple fries
Creamy Chinese Coconut Shrimp
Crispy, golden-fried jumbo shrimp tossed in a rich, sweet, and savory creamy coconut sauce. This better-than-takeout dish mimics the popular buffet favorite, finished with toasted coconut flakes and crunchy candied walnuts.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined (tails left on or off)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 3 large egg whites, beaten until frothy
- Vegetable oil, for deep frying
- 1/2 cup high-quality mayonnaise
- 2 tablespoons sweetened condensed milk
- 1 tablespoon honey
- 3 tablespoons thick coconut cream
- 1 teaspoon fresh lemon juice
- 1/2 cup candied walnuts (store-bought or homemade)
- 1/4 cup toasted coconut flakes
- Steamed broccoli florets (for serving)
Instructions
- Pat the peeled shrimp completely dry with paper towels. Season them in a bowl with salt and white pepper. Let them sit for 5 minutes to absorb the seasoning.
- Set up a dredging station. Place the cornstarch in a shallow bowl and the frothy beaten egg whites in another. Lightly coat each shrimp in cornstarch, shake off excess, dip into the egg whites, and then coat again in cornstarch for a thick, crispy crust.
- Heat about 2 inches of vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until they are golden, puffy, and crispy. Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain.
- In a large mixing bowl, whisk together the mayonnaise, sweetened condensed milk, honey, coconut cream, and lemon juice until smooth and creamy. Taste and adjust sweetness if needed.
- While the shrimp are still warm (but not piping hot, or the sauce will separate), add them to the bowl with the sauce. Gently toss to coat evenly. Transfer to a serving platter, top with candied walnuts and toasted coconut flakes, and serve immediately with steamed broccoli.
Notes
For the crispiest results, ensure the oil is at the correct temperature before frying. If the oil is too cool, the coating will be greasy. Serve immediately as the sauce will eventually soften the crust. You can substitute the walnuts with sesame seeds if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 18g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg