How to Make Chinese Coconut Shrimp – A Step-by-Step Guide

Chinese coconut shrimp is a beloved American Chinese takeout dish, often found in buffet settings. Crispy coconut-breaded shrimp are bathed in a sweet and creamy coconut sauce creating an irresistible taste of the tropics. Though takeout versions use mysterious powders and MSG, you can easily make restaurant-quality coconut shrimp at home with just a few simple ingredients.

In this comprehensive guide, I’ll walk you through everything you need to know to make authentic Chinese coconut shrimp, from how to buy and prep the shrimp to frying and saucing techniques. You’ll also learn some tasty ways to tweak the classic recipe. Read on for pro tips, step-by-step instructions, and my favorite coconut shrimp recipe!

Overview of Chinese Coconut Shrimp

Chinese coconut shrimp consists of:

• Shrimp – Medium or large shrimp are most commonly used. They are peeled, deveined, and sometimes marinated.

• Coconut breading – Shrimp are tossed in flour dipped in egg wash then coated in a mix of shredded coconut and panko breadcrumbs.

• Frying – The breaded shrimp are fried until golden brown and crispy.

• Coconut sauce – The fried shrimp are tossed in a creamy white sauce made with coconut milk/cream, sugar, and mayonnaise.

The end result is crispy, coconutty shrimp in a sweet sauce with a subtle tropical flair. Let’s look at each component more closely.

Buying and Prepping Shrimp

• Type of shrimp – Medium (36-40 count per pound) or large (16-20 count per pound) shrimp work best, as smaller shrimp can overcook. White vannamei (Pacific white shrimp) is most common.

• Peel and devein – Use a paring knife to peel off the shell while leaving the tail intact. Use a shrimp deveiner tool to remove the digestive tract.

• Marinate (optional) – Soak shrimp for 15-30 minutes in a mix of salt, pepper, cooking wine or sherry, and cornstarch to boost flavor and texture.

• Pat dry – Drain excess marinade and pat shrimp very dry so the breading adheres.

Making the Coconut Breading

• Flour – Lightly coat shrimp in all-purpose flour, tapping off excess. This helps the egg wash stick.

• Egg wash – Beat 1-2 eggs with 1 Tbsp water or milk. Dip floured shrimp in egg wash, allowing excess to drip off.

• Coconut breading – Toss panko breadcrumbs with shredded coconut. A 2:1 ratio works well. Coat soaked shrimp in the coconut panko mix, pressing to adhere.

• Refrigerate – Chill breaded shrimp for 15-30 minutes so coating sets. This prevents breading fall-off during frying.

Frying the Coconut Shrimp

• Oil temperature – Heat 2-3 inches oil to 350°F in a heavy pot or dutch oven. Use a thermometer to monitor temperature.

• Fry in batches – Add just enough shrimp to fit in a single layer without crowding. Fry for 2-3 minutes until golden brown, flipping halfway.

• Drain – Transfer fried shrimp to a paper towel-lined plate to soak up excess grease.

Making the Coconut Sauce

• Coconut milk/cream – Use one 13.5-oz can full-fat coconut milk or cream. Cream has a richer flavor.

• Sugar – Start with 2 Tbsp granulated white sugar. Add more to taste if desired.

• Mayonnaise – Whisk in 2 Tbsp mayo for a creamy richness.

• Cornstarch (optional) – For a thicker sauce, dissolve 1 tsp cornstarch in 1 Tbsp water then whisk into the sauce.

• Heat – Bring sauce to a simmer over medium heat, stirring frequently until sugar dissolves and sauce thickens slightly. Remove from heat.

• Toss shrimp – Add fried shrimp to the sauce and gently toss to coat.

• Garnish – Serve shrimp over rice or greens. Top with toasted coconut.

Tips for Making Perfect Coconut Shrimp

Here are some of my top tips for nailing this recipe:

• Use fresh, not frozen, shrimp for the best flavor and texture. Thaw frozen shrimp before breading.

• Make sure shrimp are dried thoroughly before breading so the coating sticks.

• Chill breaded shrimp before frying so the coating sets and adheres better.

• Fry in batches to prevent overcrowding and uneven cooking. Monitor oil temperature.

• Make sure to whisk the cornstarch slurry into the sauce to prevent clumping.

• Gently toss the shrimp in the sauce rather than stir to keep the breading intact.

• Serve immediately or the breading will get soggy. Leftovers can be fried again to recrisp.

Variations

Once you master the classic recipe, try these fun flavor twists:

• Use all panko or Japanese breadcrumbs for an extra crispy crust.

• Add chopped fresh herbs, citrus zest, or crushed red pepper to the breading.

• Swap in mango, passionfruit, or pineapple juice for part of the coconut milk.

• Add a dash of curry powder, chile paste, or garam masala to the sauce.

• Use chicken tenders or chunks of fish or pork instead of shrimp.

• For a lower calorie option, bake the coconut breaded shrimp instead of frying.

The possibilities are endless! adjust the flavors to suit your taste.

Frequently Asked Questions

What if I can’t find coconut cream? You can substitute full-fat coconut milk. Just be aware the sauce may not thicken as much.

Can I use pre-shredded coconut? Yes, but shred your own if you can for the best flavor and texture. Toast it first for extra coconutty flavor.

Do I need mayo in the sauce? Technically no, but it makes the sauce rich, creamy, and cling nicely to the shrimp.

Do I really need cornstarch? The sauce will thicken slightly from cooking, but cornstarch gives it a nice clingy consistency to coat the shrimp.

Can I use frozen shrimp? You can, but peel, devein, and thoroughly thaw them first, then pat very dry. Fresh is still best.

Can I bake instead of fry? Yes! Spray breaded shrimp with oil and bake at 425°F for 12-15 minutes, flipping halfway. Toss in sauce to coat.

My Favorite Chinese Coconut Shrimp Recipe

Now that you’re a coconut shrimp expert, try out my go-to recipe for restaurant-worthy results at home every time. I like to serve it over coconut rice for a truly tropical feast!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1⁄4 cup all-purpose flour
• 2 large eggs, beaten with 2 Tbsp water or milk
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• Oil for frying (vegetable, peanut, etc)
• 1 (13.5 ounce) can full-fat coconut milk
• 2 tablespoons white sugar
• 2 tablespoons mayonnaise
• 1 teaspoon cornstarch (optional)
• 1 tablespoon water (if using cornstarch)
• Lime wedges, for serving

Instructions

1. Rinse shrimp and pat very dry with paper towels.
2. Place flour in shallow dish. Place beaten eggs in another shallow dish. Mix panko and coconut in third dish.
3. Dredge shrimp in flour, dip in egg, then coat thoroughly in coconut panko mix. Place on plate.
4. Chill coated shrimp 30 minutes to allow coating to set.
5. Heat 2-3 inches oil to 350°F in large pot. Fry shrimp in batches 2-3 minutes until golden brown. Drain on paper towels.
6. Whisk together coconut milk, sugar, and mayonnaise in small saucepan. Dissolve cornstarch in water and whisk into sauce if using. Heat over medium, stirring frequently, until hot and slightly thickened. Remove from heat.
7. Add fried shrimp to sauce. Gently toss to coat. Serve over rice with lime wedges. Enjoy!