Description
Crispy and flavorful succulent shrimp tossed in a delicately sweet and creamy coconut sauce, creating a perfect balance of textures. This easy Chinese buffet-style appetizer or dinner is ready in about 30 minutes.
Ingredients
Scale
- 1 lb shrimp (jumbo, large, or medium)
- 1 egg white
- ½ tsp fish sauce
- 1 cup cornstarch
- Neutral cooking oil (enough for deep frying)
- ½ cup coconut milk
- 2 tbsp sweetened condensed milk
- 1 pinch salt
- 2 tbsp mayonnaise
- ¼ tsp vanilla extract
- Freshly chopped green onions
Instructions
- Prepare Shrimp: Thaw, devein, wash, and drain shrimp, then mix with egg white and fish sauce.
- Dredge: Coat shrimp thoroughly in cornstarch, breaking up any clumps, and place on a cornstarch-dusted surface.
- Fry: Heat oil over medium heat and fry shrimp in batches for about 4-5 minutes until golden brown.
- Drain: Remove shrimp with a slotted spoon and place on a wire rack over a sheet pan to keep them crispy.
- Simmer Sauce: Combine coconut milk, sweetened condensed milk, and salt in a pan over medium-low heat for 3-4 minutes.
- Finish Sauce: Turn off the heat and stir in vanilla extract and mayonnaise until thick.
- Combine: Toss the fried shrimp in the sauce or brush the sauce over the shrimp.
- Garnish: Top with freshly chopped green onions and serve immediately.
Notes
Use a wire rack instead of paper towels to prevent shrimp from becoming soggy. If the sauce needs thickening, add a small amount of cornstarch slurry; to thin it, add more coconut milk.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Main Dish
- Method: Deep Frying
- Cuisine: American-Inspired, Chinese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 353 kcal
- Sugar: 5 g
- Sodium: 312 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.9 g
- Protein: 25 g
- Cholesterol: 188 mg
Keywords: Chinese buffet, coconut shrimp, creamy coconut sauce, crispy shrimp, easy shrimp recipe, fried shrimp