Coconut Shrimp

UPDATE (August 2023): I’ve created a food blog with an updated version of this recipe based on your feedback. I’ve also posted some new recipes that I never posted here, so I hope to see you guys over there!

Here’s the link for the updated version: https://thekeentable.com/2023/07/30/buffet-style-coconut-shrimp/

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

Rather than the typical panko breading, this recipe uses cornstarch to give it a smooth, crispy texture.

INGREDIENTS:

12 oz. bag small frozen shrimp, thawed
1 C. cornstarch
1 tsp. salt
1 tsp. black pepper
Vegetable oil for frying
1/4 C. coconut cream (skimmed off the top of coconut milk)
1/8 C. condensed milk
3 Tbsp. mayonnaise

DIRECTIONS:

1. Heat oil to 350 in a skillet or pan. While oil is heating up, put cornstarch, salt, and pepper in a Ziploc bag.

2. Add shrimp to cornstarch mixture and shake until fully coated. Remove shrimp from bag, shaking off excess breading. Fry until golden brown or shrimp appear pink under the breading (between 3-5 minutes depending on shrimp size). Place on a plated lined with paper towels until ready to use.

3. Combine the mayonnaise, coconut cream & condensed milk in a sauce pan over medium high heat. Heat until it comes to a boil, continuously stirring to prevent burning – about 3-4 minutes.

4. Toss shrimp into coconut mixture and bring up to a simmer, then turn off the skillet. Enjoy!