Why This Coconut Shrimp Recipe Stands Out
Coconut shrimp is a dish that’s as fun to make as it is to eat. The combination of crispy, golden shrimp with a sweet and creamy coconut sauce feels like a tropical escape on a plate. I love how this buffet-style version manages to keep each shrimp perfectly crunchy while being coated in that luscious coconut glaze. It’s impressive enough for guests but simple enough to make at home. The aroma of coconut and ginger filling your kitchen is absolutely irresistible.
Ingredients You’ll Need for Crispy Coconut Shrimp
This recipe uses both common pantry staples and a few special touches to create that authentic buffet-style flavor.
Ingredients:
- 1 pound shrimp (peeled and deveined)
- 1 large egg white
- 2 tablespoons water (or Chinese rice wine)
- 1 teaspoon coarse kosher salt
- 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)
- 1 cup cornstarch
- 1 teaspoon baking powder
The shrimp should be fresh and firm. The coconut milk and sugar give the sauce its signature sweet, velvety richness, while ginger adds a subtle, warming kick.
Marinating the Shrimp for Maximum Flavor
Begin by combining shrimp, egg white, water, and 1 teaspoon of coarse salt in a medium bowl. Mix well to coat the shrimp evenly.
I usually let the shrimp marinate for at least 10 minutes, though you can leave them for up to 4 hours in the fridge. The egg white and water help the coating stick, and the brief marinade keeps the shrimp tender while adding a touch of seasoning throughout.
Making the Sweet Coconut Sauce
In a small bowl, whisk together coconut milk, sugar, mayonnaise, vinegar, cornstarch, ¼ teaspoon salt, and 2 tablespoons water.
Heat 1 teaspoon of neutral oil in a skillet over medium heat and sauté the grated ginger for about 45 seconds until fragrant. Add the sauce mixture and heat until it starts to bubble. The sauce will thicken slightly as it cooks — the aroma of coconut and ginger is one of my favorite parts of this recipe. Set the sauce aside until ready to coat the shrimp.
Preparing the Coating for Crunchy Perfection
In a large bowl, combine 1 cup cornstarch with 1 teaspoon baking powder. Add ¼ cup of this mixture to the marinated shrimp and mix gently. Then, individually coat each shrimp in the remaining cornstarch mixture and arrange them on a baking sheet.
This method ensures each piece is evenly coated and creates that signature crunchy exterior that contrasts beautifully with the tender shrimp inside.
Frying the Shrimp to Golden Perfection
Heat about 1 inch of neutral oil in a skillet or frying pan over medium heat. Fry the shrimp in batches, being careful not to overcrowd the pan, until golden brown. Each batch should take just a few minutes on each side.
Transfer the fried shrimp to a wire rack to drain excess oil. You’ll notice the crispy crust forms instantly, and the shrimp retains its juicy interior.
Tossing in the Coconut Sauce
Reheat the prepared coconut sauce over medium heat. Once warm and bubbling, add the fried shrimp and toss gently until each piece is coated in the creamy coconut glaze. The result is shiny, sweet, and perfectly balanced shrimp that’s ready to serve immediately.
Serving and Presentation Tips
Serve this buffet-style coconut shrimp on a platter with extra sauce on the side. I love garnishing with finely chopped green onions or cilantro for a pop of color. Pair with steamed rice, a fresh salad, or even tropical fruit slices to enhance the island-inspired flavors.
Flavor Variations and Tips
You can experiment with adding a touch of lime juice to the sauce for tanginess or a pinch of chili flakes for a subtle heat. For an extra-crispy exterior, consider sprinkling shredded unsweetened coconut over the shrimp before frying.
Quick Notes on Nutrition
Shrimp are high in protein and low in calories, while the coconut sauce adds richness without overwhelming the dish with heavy fats. Frying adds indulgence, but portion control and using a wire rack to drain excess oil keeps it lighter.
Coconut Shrimp FAQ Corner
Can I bake the shrimp instead of frying?
Yes, coat the shrimp as directed and bake at 200°C (400°F) for 12–15 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
How do I keep the shrimp from becoming soggy?
Drain thoroughly on a wire rack and only toss in the sauce right before serving.
Can I prepare the sauce ahead of time?
Absolutely — make the sauce up to a day in advance and reheat gently before tossing with the shrimp.
What’s the best type of shrimp to use?
Medium to large shrimp work best; fresh or frozen (thawed) shrimp are ideal.
Buffet-style Coconut Shrimp is a crowd-pleaser every time — crisp, golden, and coated in that sweet, coconutty sauce that keeps people coming back for more. It’s a little bit of tropical indulgence right in your own kitchen.
