Pin Recipe This dish features large shrimp coated in a crispy batter enriched with shredded coconut, fried to golden perfection. The shrimp are then tossed in a smooth and creamy coconut sauce balanced by sweetness from honey and condensed milk, with a touch of tang from lemon juice and umami from soy sauce. Garnished with toasted coconut and green onions, it makes for a flavorful, textural experience ideal for sharing or special occasions.
The preparation involves marinating shrimp with seasoning and wine, dipping them in a light batter combined with cornstarch and flour, and coating with shredded coconut before frying. The sauce is gently heated to meld the flavors without boiling. The result is a delicate blend of crispy, creamy, sweet, and savory notes that complement the shrimp’s natural flavor.
The first time I made coconut shrimp was on a Tuesday night when winter refused to end. My kitchen filled with the most incredible tropical aroma, transporting me somewhere far from the gray slush outside. Those crispy, golden morsels disappeared faster than I could plate them, and suddenly Tuesday felt like a vacation.
I served these at my dinner party last spring when friends dropped by unexpectedly. The silence that fell over the table when everyone took their first bite said everything. Now they request this dish every time they visit, and honestly, I never say no.
Ingredients
- 1 lb large shrimp: Peeled and deveined saves precious time, and larger shrimp hold onto that crispy coconut coating better than smaller ones
- Shaoxing wine: This Chinese cooking wine adds depth, though dry sherry works in a pinch if that is what you have in the pantry
- Cornstarch and flour: The combination creates a batter that clings perfectly to the shrimp while staying light and airy
- Shredded coconut: Unsweetened keeps things from becoming cloying, plus it toasts up beautifully during frying
- Coconut milk: Full fat cans give the sauce that luxurious restaurant quality texture
- Sweetened condensed milk: Just a quarter cup brings everything together with subtle sweetness that does not overpower
- Mayonnaise: The secret ingredient that makes the sauce velvety and helps it cling to each crispy shrimp
Instructions
- Marinate the shrimp:
- Toss shrimp with salt, white pepper, and Shaoxing wine in a medium bowl and let sit for 10 minutes while you prep everything else
- Make the batter:
- Whisk together cornstarch, flour, egg, and cold water until smooth, then stir in the shredded coconut
- Heat the oil:
- Get your oil to 350°F in a deep fryer or heavy saucepan, maintaining that temperature is the difference between perfect and soggy
- Coat and fry:
- Dip each shrimp in batter, let excess drip off, then fry for 2 to 3 minutes until golden brown
- Whisk the sauce:
- Combine coconut milk, condensed milk, mayonnaise, honey, lemon juice, and soy sauce over low heat, stirring until smooth and just warmed through
- Bring it together:
- Toss the crispy shrimp with the sauce in a large bowl, then top with toasted coconut and green onions before serving
Pin Recipe My youngest cousin who claims to hate seafood tried one of these on a dare and ended up eating half the plate. Sometimes the best cooking wins people over without any convincing at all.
Making The Sauce Your Own
After making this recipe dozens of times, I have learned that small adjustments make it feel new. A pinch of red pepper flakes wakes everything up, and sometimes I swap lime juice for lemon when I want extra brightness.
Getting That Perfect Crunch
The trick I wish someone had told me earlier is patting the shrimp completely dry before marinating. Excess moisture creates steam during frying, which prevents that satisfying crunch we are all after.
Serving Ideas That Work
These shrimp shine as an appetizer but can absolutely anchor a meal. Serve them over jasmine rice with some steamed snow peas on the side and you have a dinner that feels like a treat.
- Set out extra lemon wedges for guests who love that bright acidity
- A bowl of plain coconut sauce on the side lets everyone control their own sweetness level
- Cold beer or dry sparkling wine cuts through the richness beautifully
Pin Recipe These coconut shrimp have become my go-to for celebrations, casual dinners, and those nights when we all need a little something special.
Recipe FAQs
- → How do I get the shrimp extra crispy?
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Use a cold batter of cornstarch and flour, and ensure the oil is hot enough at 350°F. Adding shredded coconut before frying adds crunch and texture.
- → Can I adjust the sauce for more tanginess?
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Yes, increase the fresh lemon juice slightly or add a splash of rice vinegar to brighten the sauce’s flavor.
- → What can I use instead of Shaoxing wine for marinating?
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Dry sherry or a light white wine works well to add depth without overpowering the shrimp.
- → Is it better to deep fry or pan fry the shrimp?
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Deep frying ensures even, crispy coating and quick cooking, while pan frying may result in less uniform crispiness.
- → How do I prevent the sauce from separating?
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Heat the sauce gently over low heat without boiling; whisk continuously to maintain a smooth texture.
