Best Chinese Coconut Shrimp (Buffet Style)

A Short Story About the Recipe

Whenever I think about my love for Chinese buffets, one dish always comes to mind – coconut shrimp. I remember the first time I had it, the platter was piled high with golden, crispy shrimp coated in a light, sweet, and creamy coconut sauce. I knew immediately that I had found a new favorite. As a baker, I love experimenting with sweet and savory combinations, and this recipe gives me the perfect balance of both. Over the years, I’ve recreated this dish at home many times, adjusting it to get that perfect restaurant-style flavor while keeping it simple enough for a weeknight dinner. Now, it has become a go-to recipe in my kitchen, one I prepare whenever I want to impress my guests or treat my family to something special.

Why You Will Love This Recipe

This coconut shrimp recipe is a crowd-pleaser for a reason. The shrimp are perfectly crispy on the outside and tender on the inside, tossed in a creamy coconut sauce that’s both slightly sweet and savory. It feels like a restaurant-quality dish but is so easy to make at home. You’ll love how quickly it comes together, making it perfect for busy weeknights or last-minute entertaining.

Versatile

One of the things I enjoy most about this dish is its versatility. It can be served as an appetizer, as part of a buffet spread, or even as a main course with a side of steamed rice or stir-fried vegetables. You can adjust the sweetness or the level of creaminess in the sauce to suit your taste. If you prefer, you can make it a little spicy by adding crushed red pepper flakes or a dash of hot sauce.

Affordable

Making this dish at home is much more affordable than ordering it at a restaurant. You only need a few simple ingredients, and you can buy shrimp in bulk to keep the cost low. The sauce uses pantry staples, so there’s no need to purchase expensive specialty items.

Ingredients for the Recipe

• 1 pound large shrimp, peeled and deveined

• 1 cup shredded sweetened coconut

• 1 cup panko breadcrumbs

• 2 large eggs, beaten

• ½ cup all-purpose flour

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon paprika

• Salt and pepper to taste

• ½ cup coconut milk

• 2 tablespoons mayonnaise

• 2 tablespoons sugar

• 1 tablespoon cornstarch (mixed with 1 tablespoon water)

• 2 tablespoons butter

• 2 tablespoons honey

• 2 cups vegetable oil (for frying)

How to Prepare This Recipe

Making Chinese Buffet Coconut Shrimp at home is much easier than you might think. The process is simple, and with a little preparation, you can have a delicious restaurant-style dish on the table in under 30 minutes. The key to success is setting up a breading station, frying the shrimp until perfectly golden, and tossing them in a luscious coconut sauce just before serving.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Shrimp
Start by patting the shrimp dry with a paper towel. This step helps the coating stick better and ensures the shrimp get crispy when fried. Season the shrimp with salt, pepper, garlic powder, onion powder, and paprika.

Step 2: Set Up the Breading Station
Place the flour in a shallow bowl. In another bowl, beat the eggs until smooth. In a third bowl, combine the shredded coconut and panko breadcrumbs. This three-step breading process gives the shrimp a light, crunchy texture.

Step 3: Bread the Shrimp
Dip each shrimp first in the flour, shaking off any excess. Then coat it in the beaten egg, letting the excess drip away. Finally, press it into the coconut and panko mixture, making sure each shrimp is fully coated. Arrange the breaded shrimp on a plate or tray while you finish the rest.

Step 4: Heat the Oil
Pour the vegetable oil into a deep skillet or heavy-bottomed pot and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy if possible.

Step 5: Fry the Shrimp
Carefully place a few shrimp into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until the coating is golden brown and the shrimp are cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat until all shrimp are cooked.

Step 6: Make the Coconut Sauce
In a small saucepan, melt the butter over medium heat. Add the coconut milk, mayonnaise, sugar, and honey. Stir until smooth and combined. Once the mixture starts to simmer, add the cornstarch slurry and whisk until the sauce thickens slightly. Taste and adjust sweetness if needed.

Step 7: Toss and Serve
Place the fried shrimp in a large mixing bowl and pour the coconut sauce over the top. Toss gently until all shrimp are coated in the creamy sauce. Serve immediately while hot for the best texture and flavor.

Quick and Easy

This recipe may look impressive, but it’s surprisingly quick to make. From start to finish, you can have the dish ready in about 25 minutes. Prepping the shrimp ahead of time makes the process even faster.

Customizable

You can easily customize this recipe to suit your taste. For a lighter version, bake the shrimp in the oven instead of frying. Just place the breaded shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.

Popular with Many People

Chinese Buffet Coconut Shrimp is always a hit at parties and family gatherings. Its combination of sweet, crunchy, and creamy flavors makes it appealing to kids and adults alike. It pairs well with rice, noodles, or a fresh Asian-style salad, making it a versatile addition to your dinner table.

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FAQs

Q1: Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Just make sure to thaw them completely and pat them dry before seasoning and breading. Excess moisture can prevent the coating from sticking properly.

Q2: Can I bake the shrimp instead of frying them?
Absolutely. Baking is a healthier alternative. Preheat the oven to 400°F (200°C), place the breaded shrimp on a parchment-lined baking sheet, lightly spray with oil, and bake for 12–15 minutes, flipping halfway through for even browning.

Q3: How can I make the coconut sauce ahead of time?
You can prepare the coconut sauce up to a day in advance. Store it in an airtight container in the refrigerator and gently reheat on the stove before tossing it with the shrimp.

Q4: Can I adjust the sweetness of the sauce?
Yes, you can easily adjust the sweetness by adding more or less sugar or honey according to your taste. Start with the recipe amount and tweak it gradually.

Q5: What should I serve with Chinese Buffet Coconut Shrimp?
This dish pairs wonderfully with steamed white or jasmine rice, fried rice, stir-fried vegetables, or a light Asian-style salad. It also works as part of a larger buffet spread for parties.

Q6: Can I make this dish spicy?
Yes, for a spicy version, add a pinch of cayenne pepper, red pepper flakes, or a small amount of sriracha to the coconut sauce. Adjust to your preferred spice level.

Q7: How do I store leftovers?
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in the oven to maintain crispiness and gently warm the sauce on the stove before serving.