Prepare this delicious appetizer that combines sweet coconut flavors with a savory, crispy shrimp exterior. This dish is quick to assemble and perfect for parties or as a main course served with rice.
List of ingredients
- 2 pounds raw frozen jumbo shrimp – thawed, peeled, and deveined for easy eating.
- 12 tablespoons coconut flour – provides a light, coconut-flavored base for the crust.
- 6 tablespoons cornstarch – ensures a crispy and crunchy exterior.
- 2 cups coconut milk (full fat) – creates a rich and creamy sauce.
- 1 cup coconut cream – adds thickness and intense coconut flavor to the glaze.
- 1/2 cup shredded coconut – adds texture and visual appeal at the end.
- 4 tablespoons mayo – helps emulsify the sauce and adds creaminess.
- 4 tablespoons coconut sugar – provides a distinct, caramel-like sweetness.
- 4 tablespoons cornstarch – used as a thickening agent for the coconut sauce.
- Oil for frying – use a neutral oil with a high smoke point.
- Salt and black pepper to taste – for basic seasoning of the shrimp.
- A pinch of fish sauce (optional) – adds a depth of savory umami flavor.
step-by-step instructions
- Prepare Ingredients: Gather all components and measuring tools to ensure a smooth cooking process.
- Coat the Shrimp: Combine cornstarch, coconut flour, salt, and pepper in a shallow dish. Dredge each shrimp in the mixture and shake off any excess flour to prevent clumping.
- Fry the Shrimp: Heat oil in a large skillet over medium-high heat. Fry shrimp in batches to avoid overcrowding, cooking for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
- Prepare the Sauce: In a medium saucepan, whisk together coconut milk, coconut cream, mayo, cornstarch, and coconut sugar. Simmer over medium heat, stirring frequently until the sauce thickens to your preference.
- Combine and Finish: Add the fried shrimp to the saucepan and toss until evenly coated. Fold in the shredded coconut and immediately remove from heat to keep the coconut from browning.
- Serve: Plate the shrimp immediately and serve alongside steamed white rice.
Secrets for a Perfect Coating
Use Jumbo Shrimp for Better Texture
Large or jumbo shrimp are ideal because they offer a meatier bite. Their size allows them to withstand the frying process without overcooking too quickly, ensuring the center stays tender while the outside crisps.
Chill Coated Shrimp Before Frying
Refrigerating the dredged shrimp for 30 minutes helps the flour and cornstarch adhere more firmly. This step prevents the coating from peeling off when the shrimp hits the hot oil.
Maintain Precise Oil Temperature
Keep your frying oil at approximately 350°F. If the oil is too cold, the shrimp will absorb excess fat and become greasy; if it is too hot, the coconut flour will burn before the shrimp are cooked through.
Drain Thoroughly on Paper Towels
Immediately transferring fried shrimp to a paper towel-lined plate removes surface oil. This ensures the creamy sauce adheres to the shrimp rather than sliding off due to excess grease.
Deep Dive into Key Ingredients
Choose Full-Fat Coconut Milk for Richness
Full-fat coconut milk provides the necessary fat content for a velvety mouthfeel. Reduced-fat versions can result in a thinner sauce that lacks the signature buffet-style richness.
Differentiate Between Coconut Milk and Cream
Coconut milk is a thinner liquid used for the bulk of the sauce. Coconut cream is significantly thicker and more concentrated, which provides the structure needed for the sauce to cling to the shrimp.
Utilize Cornstarch for a Crispier Shell
Cornstarch interferes with gluten development and absorbs less oil than wheat flour. This creates a glass-like crunch that contrasts perfectly with the creamy sauce.
Substitute Coconut Sugar for Brown Sugar
Coconut sugar offers a deeper, more complex sweetness than white sugar. If unavailable, brown sugar is a suitable alternative to maintain the caramel notes of the dish.
Ways to Customize Your Dish
Add Chili Flakes for a Spicy Kick
Incorporate red chili flakes or cayenne pepper into the sauce during the simmering process. This adds a spicy element that balances the sweetness of the coconut and sugar.
Use Skewers for Easier Serving
Thread the cooked and coated shrimp onto small skewers or toothpicks. This makes the dish more practical for party platters and prevents guests from getting sauce on their hands.
Assemble Shrimp in Tortillas for Tacos
Place the creamy shrimp in warm corn or flour tortillas. Add shredded cabbage, diced tomatoes, and avocado slices, then finish with a squeeze of lime juice for a fusion taco experience.
Pair with Mixed Greens for a Fresh Salad
Serve the warm shrimp over a bed of mixed greens, sliced mango, and cucumber. A light vinaigrette made from lime juice and honey complements the richness of the coconut sauce.
Serving and Presentation Tips
Garnish with Cilantro and Green Onions
Freshly chopped cilantro and sliced green onions provide a vibrant color contrast. The herbal notes also cut through the richness of the coconut cream and mayo.
Balance Richness with Steamed White Rice
Serving the shrimp over steamed jasmine or basmati rice is recommended. The neutral flavor of the rice absorbs the extra coconut sauce, making the meal more satisfying.
Include Chopped Peanuts for Extra Crunch
Sprinkle toasted chopped peanuts over the finished dish. This adds a nutty flavor and an additional layer of texture that pairs well with the tender shrimp.
Add Sliced Jalapeños for Heat
Freshly sliced jalapeños added at the end provide a crisp, spicy bite. This is an excellent way to customize individual plates according to heat preference.
Storage and Reheating Guide
Store in Airtight Containers for 4 Days
Allow leftover shrimp to cool completely to room temperature before sealing them in an airtight container. Store them in the refrigerator for up to 3 to 4 days to maintain quality.
Reheat in the Oven for Maximum Crunch
Preheat your oven to 350°F and place the shrimp on a baking sheet. Bake for 8 to 10 minutes, which helps restore the crispiness of the coating that may have softened in the fridge.
Use a Skillet for Quick Stovetop Warming
Heat a small amount of oil in a pan over medium-high heat. Sauté the shrimp for 2 to 3 minutes per side until heated through and the exterior is crisp again.
Avoid Microwaving to Prevent Sogginess
Microwaving is not recommended for this recipe. The steam trapped in the microwave softens the cornstarch coating, resulting in a rubbery texture rather than a crunch.
Troubleshooting Common Issues
Prevent Coating Separation During Frying
If the coating falls off, ensure the shrimp are patted dry before dredging. Moisture on the surface of the shrimp creates a barrier that prevents the flour mixture from sticking.
Thicken Sauce Using Low Heat and Stirring
If the sauce is too thin, continue to simmer it on medium-low heat while stirring constantly. The cornstarch requires heat to activate its thickening properties fully.
Avoid Overcooking to Keep Shrimp Tender
Shrimp cook very quickly and can become rubbery if left in the oil too long. Remove them as soon as they turn opaque and golden brown to preserve their snap.
Fixing Overly Sweet Sauce
If the sauce tastes too sweet, add a small pinch more salt or a few drops of lime juice. The acidity helps balance the coconut sugar and brings out the savory shrimp flavor.
Frequently Asked Questions
Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp are an excellent alternative. Just ensure they are peeled and deveined, and pat them completely dry before starting the coating process.
Can I use panko breadcrumbs for the coating?
Panko can be used for a thicker, crunchier crust. However, you may need to adjust the frying time slightly as panko browns faster than coconut flour.
Is there a substitute for coconut cream?
You can substitute coconut cream by simmering full-fat coconut milk in a pan until it reduces by half. This concentrates the fats and flavors, achieving a similar consistency.
Print
Easy Creamy Coconut Shrimp Buffet Style
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Creamy coconut Shrimp buffet style is a popular Chinese appetizer that has been adapted to American tastes.
Ingredients
- 2 pounds raw frozen jumbo shrimp (thawed, peeled, and deveined)
- 12 tablespoons coconut flour
- 6 tablespoons cornstarch
- 2 cups coconut milk (full fat)
- 1 cup coconut cream
- 1/2 cup shredded coconut
- 4 tablespoons mayo
- 4 tablespoons coconut sugar
- 4 tablespoons cornstarch
- oil for frying
- salt and black pepper to taste
- a pinch of fish sauce (optional)
Instructions
- Step 1: Start by gathering all the ingredients together.
- Step 2: Mix the flour mixture ( corn starch, coconut flour, salt, and pepper) in a shallow dish and coat the shrimp. Shake off any excess flour and set the shrimp aside.
- Step 3: Heat the oil in a large skillet over medium high heat. Add the shrimp to the hot oil of the skillet, being careful not to overcrowd the pan. Fry the shrimp until golden brown and crispy, occasionally turning, about 1-2 minutes per side. Once done, remove the shrimp from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
- Step 4: In a medium sauce pan, whisk together coconut milk, coconut cream, mayo, cornstarch, and coconut sugar until well combined. Heat the liquid mixture in medium heat until it reaches your desired consistency, and stir often.
- Step 5: Add shrimp to the pan and toss until evenly coated in sauce mixture. Fold in the shredded coconut and turn off the heat immediately.
- Step 6: Serve the coconut shrimp with steamed white rice, and enjoy!
Notes
Refrigerating the coated shrimp for at least 30 minutes before frying will help the coating adhere better to the shrimp and prevent it from falling off during frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 346 kcal
- Sugar: 8.8 g
- Sodium: 965 mg
- Fat: 9.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.6 g
- Protein: 58 g
- Cholesterol: 385 mg