There’s nothing quite like the enchanting scent of deep-fried shrimp mingling with the sweet, tropical aroma of coconut milk wafting through the kitchen. This Chinese Coconut Shrimp (Buffet Style) takes me back to those carefree evenings spent at bustling buffet restaurants, where each bite bursts with flavor and promises a taste journey unlike any other. I discovered this gem of a recipe on one of those nights craving something exciting and comforting all at once.

This dish perfectly balances creamy sweetness and crispy texture, delivering a mouthwatering experience that will leave you reminiscing long after the last bite. Better yet, it’s surprisingly simple to whip up in your own kitchen. With just a handful of ingredients and a quick frying technique, you can recreate that buffet magic at home to impress your friends and family. Whether you’re hosting a gathering or treating yourself to a delightful dinner, these Coconut Shrimp are about to become your new go-to recipe. Ready to dive into this deliciousness? Let’s get cooking!

Why is Chinese Coconut Shrimp (Buffet Style) a must-try?

Crispy Delight: The golden-brown exterior offers a satisfying crunch that perfectly contrasts the tender shrimp inside.
Creamy Sauce: Rich coconut milk combined with a touch of sweetness creates a luxurious sauce that clings effortlessly to each piece.
Easy Preparation: You’ll love how simple it is to bring buffet-style dining into your home with this foolproof recipe.
Impressive Presentation: Serve these shrimp with a side of rice or a fresh salad, and watch how quickly they disappear at gatherings!
Crowd-Pleasing Flavor: Both kids and adults will be reaching for seconds, making it a hit for any occasion.

Chinese Coconut Shrimp Ingredients

For the Marinade

Shrimp – Ensure shrimp are peeled and deveined for easy preparation.
Egg White – Acts as a binder; omit for an egg-free version.
Water (or Chinese rice wine) – Use rice wine for an authentic flavor boost.
Coarse Kosher Salt – Enhances the natural flavors of the shrimp.

For the Sauce

Coconut Milk (full-fat) – Provides the creamy base; light coconut milk reduces creaminess.
Sugar – Balances the sauce’s sweetness; can substitute with honey or maple syrup.
Mayonnaise – Adds richness without overwhelming flavors; vegan mayo can be used for a lighter version.
White Vinegar – Introduces acidity; apple cider vinegar is a suitable substitute.
Cornstarch – Essential for thickening the sauce and achieving that crispy coating.
Ginger (grated or minced) – Adds warmth and depth; fresh ginger is recommended for the best flavor.

For Frying

Neutral Oil – Essential for frying; choose canola, vegetable, or peanut oil.
Baking Powder – Ensures a lighter, crispy texture; essential for best results.

This Chinese Coconut Shrimp (Buffet Style) recipe is a delicious treat that will transport you back to those lovely buffet nights!

How to Make Chinese Coconut Shrimp (Buffet Style)

Marinate Shrimp: In a bowl, combine shrimp, egg white, water, and salt. Let marinate for 10 minutes to 4 hours to enhance flavor and tenderness, ensuring they soak up all the goodness.
Prepare Sauce: In another bowl, mix together coconut milk, sugar, mayonnaise, vinegar, cornstarch, and a pinch of salt. Sauté grated ginger in oil for around 45 seconds, then add the sauce mixture, heating until bubbling.
Coat Shrimp: Combine cornstarch and baking powder, adding ¼ cup to the shrimp marinade. Coat each shrimp individually in the cornstarch mixture for that perfect crunchy outer layer.
Fry Shrimp: Heat about 1 inch of neutral oil to 350°F. Carefully fry shrimp in batches for 1-2 minutes until they turn golden brown. Once done, drain on a wire rack.
Combine and Serve: Reheat the prepared sauce, and gently toss in the fried shrimp to coat them evenly. Serve immediately for the best flavor and texture.

Optional: Garnish with fresh herbs or a squeeze of lime for a zesty touch.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Chinese Coconut Shrimp (Buffet Style) are perfect for busy weeknights when you need a delicious meal without the last-minute rush! You can marinate the shrimp up to 4 hours in advance; simply combine them with egg white, water, and salt, and refrigerate until you’re ready to fry. The sauce can also be prepared up to 3 days before serving—just mix all sauce ingredients and store in an airtight container in the fridge. When you’re ready to enjoy, reheat the sauce and fry the marinated shrimp for a crispy coating. This prep-ahead approach saves time while ensuring that each bite is just as flavorful and satisfying!

Expert Tips for Chinese Coconut Shrimp

Perfect Oil Temperature: Always heat oil to 350°F before frying. This ensures a golden, crispy texture and prevents greasy shrimp.
Coating Magic: Use cornstarch instead of flour for the breading. This creates a light, crunchy coating that pairs beautifully with the creamy sauce.
Timing is Key: Avoid overcooking the shrimp; they should be just pink and tender. This helps maintain their succulent flavor and texture.
Reheating Tips: If you have leftovers, gently reheat the sauce and add a splash of water. This helps regain that ideal creamy consistency for your Chinese Coconut Shrimp (Buffet Style).
Garnish Smartly: Fresh herbs like cilantro or a squeeze of lime elevate the dish, adding freshness and a pop of color to the presentation.

What to Serve with Chinese Coconut Shrimp (Buffet Style)?

A delightful combination of flavors and textures can elevate your meal beyond the shrimp itself, creating a memorable dining experience.

Steamed Jasmine Rice: The fluffy, aromatic rice soaks up the creamy coconut sauce, providing a pleasing contrast to the crispy shrimp.
Asian Slaw: A fresh slaw with crunchy vegetables and a tangy dressing adds a vibrant, crunchy element that balances the richness of the shrimp. Its refreshing taste will keep your palate lively.
Sweet and Sour Sauce: Serve a small bowl on the side for dipping. This classic sauce adds another layer of flavor, enhancing each bite with its tangy sweetness.
Roasted Vegetables: Colorful, roasted vegetables such as bell peppers, broccoli, and snap peas bring a hearty side that complements the dish’s sweetness beautifully. They also add a nice crunch.
Coconut Rice: Infuse your rice with coconut milk for a perfect pairing that mirrors the shrimp’s tropical notes and creates a cohesive dish.
Chilled Cucumber Salad: Lightly pickled cucumbers offer a cool, crisp contrast to the warm, fried shrimp, making each bite feel refreshing.
Mango Salad: Slices of ripe mango mixed with lime create a fruity, tangy accompaniment that enhances the sweetness in the coconut shrimp.
Green Tea: A warm cup of green tea cleanses the palate and adds warmth, making the meal feel even more satisfying.
Chocolate Spring Rolls: Finish your meal with these delightful dessert spring rolls, filled with rich chocolate and served warm, for a sweet ending that ties together the entire buffet experience.

Storage Tips for Chinese Coconut Shrimp

Fridge: Store leftover Chinese Coconut Shrimp in an airtight container for up to 3 days. This keeps the shrimp and sauce fresh while maintaining their flavors.
Freezer: For longer storage, freeze the fried shrimp in a single layer before transferring them to a freezer bag. They’ll last up to 2 months but may lose some crispiness upon thawing.
Reheating: When ready to enjoy leftovers, reheat the shrimp in a preheated oven at 350°F for about 10-12 minutes to restore crunchiness, or use a skillet on medium heat.
Sauce Storage: Keep the coconut sauce in a separate airtight container in the fridge for up to 5 days. Reheat gently with a splash of water to loosen if it thickens.

Chinese Coconut Shrimp (Buffet Style) Variations

Feel free to get creative and customize these delightful shrimp to suit your taste or dietary needs!

Chicken or Tofu: Swap shrimp for diced chicken breast or firm tofu for a hearty twist that still brims with flavor.
Coconut Flour: Replace cornstarch with coconut flour for an interesting flavor boost and a slightly chewier texture.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce for an exciting heat that balances the sweetness.
Herb Infusion: Stir in fresh herbs like cilantro or basil to the sauce for a burst of freshness and aromatic appeal.
Nutty Flavor: Mix in some toasted coconut flakes into the sauce for added depth and texture, creating a more tropical experience.
Vegetable Medley: Toss in chopped bell peppers, snap peas, or carrots into the batter for added crunch and nutrition.
Pineapple Boost: Add finely chopped pineapple to the sauce for a sweet-tart contrast that elevates the entire dish!
Lime Zest Drizzle: Top the finished dish with freshly grated lime zest for a vibrant and zesty finish that brightens the creamy sauce.

Embrace the joy of cooking by trying these variations, and let your taste buds lead the way to your perfect version of Chinese Coconut Shrimp (Buffet Style)!

Chinese Coconut Shrimp (Buffet Style) Recipe FAQs

How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for those that are fresh, firm, and have a slight sea-salt aroma. The shrimp should be a translucent shade of pink, without any dark spots or strong odors. If possible, choose wild-caught shrimp for the best flavor; they tend to be more succulent than farmed shrimp.

What is the best way to store leftover Chinese Coconut Shrimp?
After enjoying your delicious meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. This method helps maintain the flavors and prevents them from drying out. Just remember to reheat gently on medium heat, adding a splash of water to the sauce if it becomes too thick.

Can I freeze the Chinese Coconut Shrimp?
Yes! Freezing is a great way to save your shrimp for later. First, let the cooked shrimp cool completely. Then, lay them out in a single layer on a baking sheet and place them in the freezer for about 1 hour until frozen solid. After that, you can transfer them to a freezer-friendly bag or container, and they’ll be good for up to 2 months. Just keep in mind that the crispiness may be affected when thawed.

What if my shrimp are overcooked or rubbery?
Very! If your shrimp turn out overcooked, they will become rubbery and tough. To avoid this, make sure you fry the shrimp only until they turn pink and appear opaque—usually around 1-2 minutes. If you find this happening frequently, consider lowering the heat slightly to ensure a gentler cook without burning.

Is this recipe suitable for people with shellfish allergies?
Absolutely! While this dish is centered around shrimp, feel free to substitute with chicken or tofu if you’re accommodating shellfish allergies. Just remember to adjust cooking times accordingly: chicken should be cooked through with no pink inside, while tofu should be heated until crispy and heated through.

How do I know if my coconut shrimp is cooked perfectly?
The perfect shrimp should be a beautiful, opaque pink color with a slight bend when you pick it up. If they’re overcooked, they’ll appear tough and hard, so keep an eye on them while frying! It’s best to test one piece; if it’s perfectly cooked, you can continue with the rest.