Crispy coconut shrimp (Print Version)
Crispy shrimp coated in coconut, tossed in sweet creamy sauce. Perfect for dinner or appetizer.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon white pepper
04 - 1 tablespoon Shaoxing wine or dry sherry
→ Batter
05 - 1/2 cup cornstarch
06 - 1/2 cup all-purpose flour
07 - 1 large egg
08 - 1/2 cup cold water
09 - 1/2 cup unsweetened shredded coconut
→ Sauce
10 - 1/2 cup coconut milk
11 - 1/4 cup sweetened condensed milk
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon soy sauce
→ For Frying
16 - Vegetable oil for deep frying
→ Garnish
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# Steps:
01 - Toss shrimp with salt, white pepper, and Shaoxing wine in a medium bowl. Let marinate for 10 minutes.
02 - Whisk together cornstarch, flour, egg, and cold water in a mixing bowl until smooth.
03 - Heat vegetable oil in a deep fryer or large saucepan to 350°F.
04 - Dip each marinated shrimp into the batter, then press lightly into shredded coconut to coat evenly.
05 - Fry shrimp in batches for 2-3 minutes until golden and crispy. Transfer to a paper towel-lined plate to drain.
06 - Combine coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce in a small saucepan over low heat. Whisk gently until warmed and smooth, about 2 minutes. Do not boil.
07 - Toss fried shrimp with the warm sauce in a large bowl until evenly coated. Garnish with toasted coconut and green onion. Serve immediately.
# Expert Tips:
01 -
- The combination of crispy coconut coating and creamy sauce creates the most incredible texture contrast
- It feels fancy enough for dinner guests but comes together in under 40 minutes
- The sweet and savory balance means everyone at the table finds something to love
02 -
- The sauce must stay warm. If it cools down completely it thickens up and becomes harder to coat the shrimp evenly.
- Fry in small batches even if it takes longer. Crowding the pan makes the shrimp soggy instead of crispy.
- Pat the marinated shrimp dry before battering. Excess moisture prevents the batter from sticking properly.
03 -
- Use a spider skimmer or slotted spoon to remove the shrimp from the oil. It drains better than a regular spoon.
- Squeeze the lemon juice directly into the sauce rather than measuring ahead. The aroma alone will tell you if you have added enough.