Best Chinese Coconut Shrimp (Buffet Style)
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!
Ingredients
Marinade
- 1 pound shrimp (peeled and deveined)
- 1 large egg white
- 2 tablespoons water (or Chinese rice wine)
- 1 teaspoon coarse kosher salt
Coconut Sauce
- ¾ cup coconut milk (full-fat)
- ¼ cup sugar
- 1 tablespoon mayonnaise
- 1 teaspoon white vinegar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon coarse kosher salt
- 1 teaspoon neutral oil
- 1 teaspoon ginger (grated or minced)
Breading
- 1 cup cornstarch
- 1 teaspoon baking powder
Instructions
Marinade
- Combine shrimp, egg white, water, and salt in a medium bowl and mix well. Marinate for 10 minutes and up to 4 hours. Meanwhile, prepare the sauce.
Coconut Sauce
- In a small bowl, combine coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and two tablespoons of water.
- 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.
Frying
- Combine cornstarch and baking powder in a large bowl. Add ¼ cup of the cornstarch mixture to the shrimp marinade, and mix well. Then, individually coat each shrimp piece in the cornstarch mixture and transfer to a baking sheet.
- 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.
Serving
- Reheat the coconut sauce over medium heat. Add the shrimp and toss until all the pieces are coated. Serve immediately and enjoy!
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 360kcalCarbohydrates: 37gProtein: 25gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 184mgSodium: 1012mgPotassium: 410mgFiber: 0.2gSugar: 13gVitamin A: 2IUVitamin C: 0.5mgCalcium: 141mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!