Easy Buffet Style Creamy Chinese Coconut Shrimp Recipe
Jay
This Easy Buffet Style Creamy Chinese Coconut Shrimp Recipe comes together in 15 minutes! The tender shrimp is sautéed in coconut oil and then combined with the sweet coconut sauce! Perfect for busy weeknights.
Whisk together egg and chilled soda water. Pour it over flour and corn starch. Keep mixing until all combined. Skip this step if using a store-bought tempura batter.
Add shrimp to a large bowl, and sprinkle with salt and black pepper. Pour tempura batter on the shrimp; make sure every shrimp is coated with the batter.
Add oil to a large skillet on medium high heat. Fry battered shrimp on each side for 3-4 minutes until crispy.
Place fried shrimp on a paper towel to drain excess oil.
Coconut Sauce
In a saucepan, combine coconut milk, coconut cream, sweetened condensed milk, mayonnaise, corn starch, and salt. Mix until all combined.
Cook the coconut sauce on medium heat while constantly whisking until smooth and thick.
Assembly
Place fried shrimp in a large bowl, pour coconut sauce on top, and mix until shrimp are coated with the sauce.
Garnish with green onions, and enjoy.
Video
Notes
You can use store-bought Tempura batter mix, just follow the instructions on the back of the box.
Nutrition: Please note that the nutrition label provided is an estimate only.