Name: Best Chinese Coconut Shrimp (Buffet Style)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 pound shrimp, peeled and deveined; 1 large egg white; 2 tablespoons water (or Chinese rice wine); 1 teaspoon coarse salt; ¾ cup full-fat coconut milk; ¼ cup sugar; 1 tablespoon mayonnaise; 1 teaspoon white vinegar; 1½ teaspoons cornstarch; ¼ teaspoon salt; 1 teaspoon neutral oil; 1 teaspoon fresh ginger, grated or minced; 1 cup cornstarch (for breading); 1 teaspoon baking powder; Oil, for frying

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I bring you a sweet, creamy, crispy shrimp dish inspired by Chinese buffets — tender shrimp coated in a light, crunchy shell, then drenched in a luscious coconut‑cream sauce (with a surprising bit of mayonnaise for richness).

Best Chinese Coconut Shrimp (Buffet Style)

Why You’ll Love This Recipe

I love this recipe because it captures that indulgent “buffet feel” right at home. The coconut sauce is creamy without being cloying, and the crispy shrimp underneath provide a great contrast. The trick of using mayonnaise makes the sauce silky without tasting like mayo at all. The cornstarch + baking powder coating gives a light, airy crunch that’s better than plain flour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marinade

1 pound shrimp (peeled and deveined)
1 large egg white
2 tablespoons water (or Chinese rice wine)
1 teaspoon coarse salt

Coconut Sauce

¾ cup coconut milk (full‑fat)
¼ cup sugar
1 tablespoon mayonnaise
1 teaspoon white vinegar
1½ teaspoons cornstarch
¼ teaspoon salt
1 teaspoon neutral oil
1 teaspoon fresh ginger (grated or minced)

Breading

1 cup cornstarch
1 teaspoon baking powder

Oil (for frying)

Directions

Marinate the shrimp — In a medium bowl, combine shrimp, egg white, water (or rice wine), and salt. Mix well. Let this sit for at least 10 minutes or up to 4 hours in the fridge while you prep the sauce.
Make the coconut sauce — In a small bowl, mix coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and 2 tablespoons water.
Heat 1 teaspoon of oil in a skillet over medium heat. Add the ginger and sauté ~45 seconds, until fragrant. Add the sauce mixture and cook until it just bubbles. Set it aside.
Prepare breading — In a large bowl, mix cornstarch and baking powder. Take ¼ cup of that mixture and add it to the shrimp + marinade, mixing so the shrimp get a light coating. Then coat each shrimp individually in the remaining dry mix, laying them out on a baking sheet.
Fry the shrimp — Heat oil (about 1 inch deep) to ~350 °F (about 175–180 °C). Working in batches, fry shrimp until golden brown, about 1–2 minutes per side. Transfer to a wire rack to drain.
Combine and serve — Reheat the coconut sauce over medium heat if needed. Add the fried shrimp and toss them so each piece is coated. Serve immediately.

Servings and timing

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 people

Variations

I sometimes use jumbo shrimp instead of regular — they stay juicier and look impressive.
For extra coconut flavor, I’ll add ¼ cup shredded coconut to the breading or sprinkle some on top before serving.
To lighten it, you could air-fry the shrimp: 400 °F, 4 minutes, flip, spray oil, 4 more minutes (in a single layer).
If I want a twist, I might use refined coconut oil for frying to accentuate coconut aroma.

Storage / reheating

Storing: Place leftovers in an airtight container in the refrigerator — use within 3 days.
Reheating: Gently reheat in a nonstick pan over medium heat. If the sauce is thick or clings too much, I add a tablespoon of water to loosen it slightly while tossing the shrimp.

FAQs

What size shrimp should I use?

I prefer large or jumbo shrimp because they hold up better in frying and don’t overcook before the coating crisps. Small shrimp tend to dry out too fast.

Can I skip the mayonnaise in the sauce?

You can, but I don’t recommend it. The mayonnaise actually helps with creaminess and mouthfeel without adding a noticeable mayo taste. If omitted, the sauce may feel thinner or less rich.

Can I bake the shrimp instead of frying?

Baking won’t give quite the same crispiness, but you could try coating shrimp, placing on a parchment‑lined baking sheet, spraying lightly with oil, and baking at 425 °F (220 °C) for maybe 8–10 minutes. Then finish under a broiler briefly. The texture will be different.

How far ahead can I do prep?

You can marinate the shrimp up to 4 hours ahead. I wouldn’t fully fry much in advance, since the coating will lose crispness. You could prepare the sauce ahead and gently reheat before serving.

Can this be made gluten‑free?

Yes — all the main components (cornstarch, baking powder, etc.) are already gluten‑free if your baking powder is certified so. Just ensure your mayonnaise and vinegar have no gluten contaminants.

Conclusion

This coconut shrimp recipe gives me all the flavors and textures I love about buffet‑style coconut shrimp without leaving home. The creamy coconut sauce, with its hidden mayo trick, paired with airy, crunchy fried shrimp is a delight. I hope you enjoy making it and sharing it as much as I do.