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Chinese Buffet Coconut Shrimp

A crispy, sweet, and creamy copycat recipe of the popular Chinese buffet favorite, featuring fried shrimp tossed in a rich coconut mayo sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Batter
  • 1 lb large shrimp peeled and deveined
  • 0.5 cup cornstarch
  • 2 large egg whites beaten until frothy
  • 0.25 tsp salt
  • 0.25 tsp white pepper
  • 1 qt vegetable oil for frying
Creamy Coconut Sauce
  • 0.33 cup mayonnaise real mayo, not sweet dressing
  • 2 tbsp sweetened condensed milk
  • 2 tbsp coconut cream or heavy cream with 1/2 tsp coconut extract
  • 1 tsp fresh lemon juice
  • 1 tsp honey optional

Equipment

  • Deep Fryer or Dutch Oven
  • Mixing bowls
  • Wire cooling rack
  • Whisk

Method
 

  1. Thoroughly pat the peeled shrimp completely dry with paper towels. Season with salt and white pepper.
  2. In a large bowl, whisk together the mayonnaise, sweetened condensed milk, coconut cream, lemon juice, and honey until smooth and glossy. Set aside.
  3. Dip the dry shrimp into the frothy egg whites, letting excess drip off, then dredge completely in the cornstarch.
  4. Heat vegetable oil to 350°F (175°C) in a deep pot. Fry the shrimp in batches for 2 to 3 minutes until the batter is firm and lightly golden.
  5. Remove shrimp from oil and drain on a wire cooling rack.
  6. Immediately transfer the hot, crispy shrimp into the large bowl with the creamy coconut sauce and toss gently until completely coated. Serve immediately.

Notes

Drying the shrimp completely is the secret to a crispy batter. Do not toss the shrimp in the sauce until right before serving to maintain maximum crunch.