Coconut Shrimp


I absolutely love coconut shrimp from Chinese buffets! This recipe is very similar to the one served at my favorite restaurant.


1 bag (12 oz.) small frozen shrimp, thawed

1 C. Cornstarch

Salt and black pepper to season cornstarch

Vegetable oil for frying

1/2 C. Coconut milk

1/2 C. Condensed milk

3 Tbsp. Mayonnaise

Green onions (optional)


1. Heat oil to 350 in a skillet or pan. While oil is heating up, put cornstarch in a bowl and sprinkle with salt & pepper.

2. Dip shrimp into cornstarch mixture and fry until light golden brown and shrimp appears pink under the breading (between 3-5 minutes depending on shrimp size). Drain on a paper towel until ready to use.

3. Combine the mayonnaise, coconut milk & condensed milk in a sauce pan. Heat until barely boiling and continuously stir with a whisk until sauce begins to thicken.

4. Toss shrimp into coconut mixture and bring just to a boil, then turn off the skillet.

5. Top with sliced green onions if desired.

I like to serve mine over fried rice (homemade or store bought… depends on how much time I have & both taste great!)



3 thoughts on “Coconut Shrimp

  1. What is the “cornstarch mixture”? All I see is cornstarch and vegetable oil, then the sauce ingredients. 🙂 I hope to make this for my husband’s birthday next week, it looks just like the one he loves at our Chinese buffet.


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