Chinese Buffet Style Coconut Shrimp (椰子蝦)

by Yi on May 30, 2011 · 112 comments

Post image for Chinese Buffet Style Coconut Shrimp (椰子蝦)

If you are looking for the creamier version of Chinese coconut shrimp served in certain buffet restaurants, please check out the Creamy Buffet Style Coconut Shrimp.

As the summer is right around the corner, I, like many fellow New Yorkers, look forward to a vacation somewhere away from the city. Lately I’ve been day-dreaming about an exotic gateway to a tropical island where I will do nothing but relaxing on a white sand beach by a deep blue ocean. When I get tired I will just sit back on a beach chair to sip my mojito and snack on a serving of Chinese buffet style coconut shrimp. That’s right you heard it! My dream specially calls for the Chinese style coconut shrimp which is one of my favorite American Chinese dishes.

Anyway back to reality, I know I won’t be on that white sand beach anytime soon but I’ll probably be as happy to eat this coconut shrimp dish on my couch while I watch my favorite show. I know sometimes I am just too easy to be pleased :)

I was never big on American Chinese food but once upon a time I was a regular patron to Chinese buffet restaurants. As a poor college student, Chinese buffet was my way of getting a satisfying meal on a budget. Although every buffet offers a large selection of dishes, I am rather selective to what goes on to my plates. My main targets are always the seafood especially shellfish and good fish dishes. I also like good stir-fried and barbecued dishes.

Over time, the coconut shrimp emerged as one of the winners. Unlike the traditionally breaded and fried crunchy coconut shrimp, the Chinese style is shrimp in creamy white coconut sauce. If you’ve had it you know this is some serious yummy shrimp I am talking about. If you enjoy a sweet and tropical seafood dish, this will be perfect for you.  Cut back the sugar if you prefer but seriously if you’ve already gone this far why not just finish it all the way :)

P.S. if you dig this coconut shrimp dish you might also like another famous American Chinese classic called Crab Rangoo (cheese wonton)

*Update – due to popular demand, I have posted the second coconut shrimp recipe featuring the sweet and creamy coconut sauce.

Chinese Buffet Style Coconut Shrimp – Ingredients

1 lb Medium shrimp
1 small Broccoli
1 cup Coconut cream
2 tbsp Sugar
2 tbsp Mayonnaise
Shredded coconut
½ cup of bread crumb and 1 tbsp of corn starch, combined

For Shrimp marinade:
½ tsp Salt
1 tsp Cooking wine
½ tbsp ground pepper

Chinese Buffet Style Coconut Shrimp – Step By Step

1. Peel and devein the shrimp. Mix with the marinade and set aside for at least 15 minutes. Can be done ahead of the time.

2. Cut the broccoli into small chunks. Blanch in boiling water until the color starts to shine. About 2 minutes.

3. Slightly cover the shrimp with bread crumb and corn starch mix. Fried over medium heat until the shrimp turns golden outside. About 2-3 minutes. If you don’t want to waste a lot of oil, you can do fry in batches.

4. Remove the excess oil on a paper towel.

5. In a sauce pan, combine the coconut cream and sugar over medium heat. Mix until all sugar dissolves.

6. Add the mayo and fried shrimp. Mix until the shrimp is well glazed. Serve on top of cooked broccoli with a sprinkle of shredded coconut.

PS: I notice that there are different versions of this Chinese buffet style coconut shrimp but this is the version I enjoy the most. You can also substitute the shrimp with Chicken to make a coconut chicken dish.

If you also enjoy Chinese buffet please share your favorite buffet dish.

{ 109 comments… read them below or add one }

1 travel korea March 14, 2014 at 8:09 am

My spouse and I absolutely love your blog and find the majority of your post’s to be
what precisely I’m looking for. Does one offer guest writers to write content for you personally?
I wouldn’t mind creating a post or elaborating on a few of the subjects you write about here.
Again, awesome website!

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2 Connie January 10, 2014 at 8:32 am

Thanks, Yi, for directing me to this recipe! I will try it and let you know what I think. The big surprise is the mayo. In my many attempts to duplicate the buffet style sauce, I never thought of mayo. Interesting!

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3 Yi January 12, 2014 at 10:11 pm

Hi Connie, yes the mayo is definitely an unusual ingredient in Chinese cooking. Please let me know how it turned out. Thanks .

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4 Jennifer December 10, 2013 at 8:10 pm

Well Today i tried to cook this and i love it! its second best to the one down my road! (because I messed up on a few things)

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5 Yi December 11, 2013 at 10:32 pm

hello Jennifer, thank you so much for the feedback. I am glad to hear that you liked the recipe and the dish came out as a runner-up :)

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6 P03kamps April 8, 2013 at 11:50 am

Hi, I’m looking for two recipes found on the buffets the honey walnut chicken with the creamy sauce, and the other is mussels with the white cream sauce on them

Thanks

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7 P03kamps April 8, 2013 at 11:49 am

Hi, I’m looking for two recipes found on the buffets the honey wallet chicken with the creamy sauce, and the other is mussels with the white cream sauce on them

Thanks

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8 Aerosolgrafia April 7, 2013 at 8:16 pm

Ukeupaymi uuopiil rooraqao: Aerosolgrafia aeeiho xiakeruad.

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9 Kathi West April 7, 2013 at 5:13 pm

I used this same recipe but substituded chicken for shrimp (only because that’s what I had in the house). It was fantastic. Thanks!!!

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10 Lanel March 28, 2013 at 12:07 am

Hi Yi,
Yes, I am talking about the crispy fried shrimp coated with salt and pepper. Yes me too.

Thank you!

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11 Yi March 30, 2013 at 11:05 pm

Hello Lanel. No problem. Will add salt and pepper shrimp to my to-post list. Please stay tuned!

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12 Lanel March 27, 2013 at 3:28 pm

Hi Yi,
I really enjoyed following and making your recipe today. Thank you so much for this. However I was wondering could you post how to make the chinese buffet salt and pepper shrimp? I’ve tried to follow other people recipes but it never turned out well. Thanks

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13 Yi March 27, 2013 at 9:26 pm

The salt and pepper shrimp is also one of my favorites. Just to be sure, you are talking about the crispy fried shrimp coated with salt and pepper right? When I go to a buffet, I like to suck the flavor from the shell and then get to the meat…so good!!

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14 Lanel March 27, 2013 at 1:14 pm

I love your website and I love this recipe! I tried it out today and it was delicious and surprisingly easy. Thank you! Keep the great recipe coming…

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15 Yi March 27, 2013 at 9:23 pm

Hello Lanel, I am so glad that the recipe turned out good. Thanks for your kind feedback. I think you might also like the creamier version of coconut shrimp I posted on the site!

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16 Lanel March 28, 2013 at 12:11 am

No problem..I have tried other ASian websites but you are the best one by far. Okay I will try it next time I cook the coconut shrimp. Thank you for providing me with both options.

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17 Iris February 27, 2013 at 12:19 am

Can I sub the coconut cream for coconut milk? I accidentally picked a can of the milk from the store the other day.

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18 Yi February 27, 2013 at 7:45 am

Hey Iris, yes you can use coconut milk instead. I would use more of the coconut milk than mentioned in the recipe since coconut milk is not as strong as the coconut cream. Please let me know if you have any other questions. Thanks.

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19 Kikyo January 6, 2013 at 4:30 pm

I’m 19 and can’t get cooking wine. What other substitutes can i use?

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20 Yi January 7, 2013 at 10:11 pm

hi Kikyo, i don’t think there is an age restriction on purchasing cooking wine. You should be able to get it easily in any local supermarkets.

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21 Dawn D November 1, 2012 at 1:02 am

Hi again. I had asked you about the other shrimp in sauce recipe as others have and am waiting patiently. I assume that you have been very busy with other things, so I feel kind of guilty in asking for another recipe on top of that one. So if you can’t do it I understand. If you do have time, I could use a good recipe for Potstickers. My family loves these and I buy them out of the frozen foods section so I know a homemade version would be 100 times better! Also I feel dumb asking this but what do people mean when the say Dim Sum? I appreciate everything that you do so I hope you keep the recipes coming…
Thanks again,
Dawn D

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22 Yi November 4, 2012 at 2:41 pm

hi Dawn, thanks for your request. I make potstickers or dumplings in general whenever i have time. I do agree that the homemade verion is better than the store bought (at leaset it’s MSG free). I will post the recipe shortly. Thanks for the patience.

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23 Dawn D October 25, 2012 at 1:06 pm

Hi there. I like the sound of your coconut shrimp but I too, am looking for the recipe for the shrimp in a creamy white sauce also found on buffets. It is not really sweet but is a little sweet. On the buffet that I go to they call is Sour Cream Shrimp, but it sure does not even have a hint of a taste of sour cream. I noticed some other readers also asked about it and you said you would be posting the recipe. I have looked for it but do not see it on your site yet. Are you still going to post it? Oh and by the way I just love your site, everything sounds so delicious!

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24 Yi October 30, 2012 at 12:49 pm

hi Dawn i’ll post the saucy version soon. Sorry been a little busy lately. Will be back with updates soon.

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25 kajern October 31, 2012 at 2:50 pm

Sorry u are so busy, but I know I asked about this months ago!!!! Come on, so many of us are waiting and waiting for your wisdom here. lol

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26 Yi November 4, 2012 at 2:42 pm

hi kajern, i apologize for keeping you waiting. I promise i’ll post the recipe sometime this month. Please check back soon.

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27 Yi November 18, 2012 at 12:28 am

Hi kajern, i figure you’d be happy to hear this. I have finally posted the second recipe on coconut shrimp. Please check out the new post and let me know if this is what you’ve been looking for. Thanks for your patience.

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28 Yi January 20, 2013 at 7:24 pm

hi kajern, just would like to follow up to see if you have had a chance to try the cream style coconut shrimp recipe I posted recently. I also post a youtube video in the recipe so hopefully it would be a little more helpful. Would love to hear your feedback :)

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29 Yi November 18, 2012 at 12:28 am

Hi Dawn, I posted the creamy coconut shrimp that might be the recipe you are looking for. Please check it out and let me know. Thanks.

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30 Kimberly September 8, 2012 at 12:39 am

I am looking for the Shrimp that is smothered in the white creamy sauce that they have at the buffet and the shrimp is like the one above but the sauce isn’t as white and creamy as the one I like, I’ve tried to ask what the recipe is but no one will answer me.
:(

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31 Yi September 9, 2012 at 8:41 pm

Hi Kimberly, thanks for stopping by. The recipe you are looking for is a popular request so I will post a full recipe shortly. Please stay in tuned.

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32 Becky October 14, 2012 at 9:16 am

I’m looking for that recipe too . . . my kids LOVE it! In the meantime, I’m excited to try this one!!

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33 Grebbler July 22, 2012 at 10:49 pm

Well… those didn’t last long! They turned out just dandy :)
I see what Sandra was talking about. It seems it should be dumpling like and whole shrimp was used in the dry version I have seen. Either way this was great. My sauce was a bit runny and I added corn starch to give it more body. Only I added too much but wound up with a yummy coconut dip or glaze to use.

I must say that it took supreme willpower not to stop at the battered stage – Salt & Pepper Shrimp! The light breading was perfect. I am gonna do this with chicken bits using the marinade and bread crumb mix and wok them with diced onions.

I used a white Zinfandel wine I like drinking called Blue Heron. It makes a great all-purpose cooking wine for seafood, beef and mushroom dishes like Stroganoff. It’s about $5-$7 at Meijers.

Yi, you have opened up new cooking avenues for me with these recipes and I thank you sincerely. Wish me luck on my next goal – Fried Rice.

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34 Grebbler July 24, 2012 at 4:17 pm

Ooops.

I made a boo boo and got my wines mixed up.

Blue Heron is my table wine.

Beringer is my cooking wine.

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35 Yi July 24, 2012 at 11:13 pm

hi Grebbler, thanks a lot for your feedback. I am glad that you enjoyed making this dish home.
I like the idea of making a coconut chicken dish. It will taste just as good as the shrimp!
I would love to hear more after you’ve done the fired rice.:) Thanks again!

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36 Hayley July 9, 2012 at 2:09 pm

YES YES YES!!! I LOVE coconut shrimp! Excited to try this recipe! Always ordering it! So excited I found this on pinterest!!! Eeeeekk!!! Can’t wait! Thanks!

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37 Yi July 9, 2012 at 10:12 pm

hey Hayley, thanks for your visit. I am glad you like this coconut shrimp dish. Please let me know how it comes out!

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38 Sandra July 5, 2012 at 5:57 pm

I was looking for and I think another person above maybe the same thing.. from a chinese buffet is similar to this but the shrimp is minced and its in sort of a dumpling and its fried alittle but not to much and then the coconut cream sause is over top of the dumpling. I would like to have know how to make that. I’ve searched the web but cant seem to find the right recipe. I dont have a picture of it but just know the shrimp is minced and it might have onions in it or other things and its inside a dumpling and lightly deep fried. It might be similar to dim sum but the dumpling has coconut sauce. They call it coconut shrimp at the buffet place and its not the general coconut shrimp you see with the whole shrimp.
Ok found this link: https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcT8SLmA4yBxUgA7piggWZpuLCA_nf0F6v-Qepn6tVyXT0IGN8h4VA They look like that but with the coconut sause.

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39 Yi July 5, 2012 at 9:08 pm

Hi Sandra, thanks for stopping by and providing the picture. Is the dumpling wrapper thick like the cheese wonton (crab rangoon)? It sounds to me it’s a shrimp dumpling (or wonton) coated in sweet coconut sauce. If that’s the case I will be interested in re-creating this dish and share it here :)

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40 Jeanie June 8, 2012 at 1:15 am

Ni hao Yi, I have been looking for a recipe for something that we eat when we go do Chinese. The ingredients are, “Mock crab, onions, celery, some kind of cream sauce and topped off with mozzarella cheese” and it”s baked.
I’m hopping you can help me find the recipe.
We are trying out your recipe for coconut shrimp next week. we think that is soooo yummmy. :O)
Thanks for your help.
Zi Jian Jeanie

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41 Yi June 9, 2012 at 5:46 pm

Hello Jeanie, thank you for visiting my blog. From your description, I get an idea of the dish you are looking for. Is the cheese on top of shell fish (ie clam and mussel)? The baked stuffed clam/mussel dish I see at the local Chinese buffet fits the description. I’d love to post a recipe if you give a little more detail. Thanks.

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42 Jeanie June 11, 2012 at 11:28 pm

Thank you for replying to my question. No the dish I’m talking about only has mock crab, onoins, celery and a cream sauce with mozzarella cheese on top.
But thanks for the time. :O)
Tomorrow is the day we try your coconut shrimp. :O)
Jeanie

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43 Karen May 20, 2012 at 10:19 am

Hi- what type of cooking wine do you suggest using?
Thank you!

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44 Yi May 20, 2012 at 9:07 pm

Hi Karen, thanks for your visit. I’d say any Chinese cooking wine would work. The brand I normally use is called Shaoxing Wine and it looks like this. Alternatively, you can also use any cooking wine from your local grocery stores. Please let me know if you have any other questions. Thanks.

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45 Anonymous March 21, 2014 at 9:53 am

I always use a dry sherry to cook Chinese food. It is very tasty and imparts a richness that light wines like White Zin and Pino Grigio never can! You’ll find the sherry (I use any New York State version) in the fortified wine section along with Port and Marsala.

BTW, I’ve made the creamy version of the coconut shrimp without the mayo, and it is pretty close. I also make it with chicken when the budget is tight. I prefer to dredge the egg-white-dipped meat with cornstarch and coconut flakes and deep fry it just before serving, so it’s nice and hot. Then I plunge it into that creamy sauce and serve over rice. The combination of the crunchy and the smooth sweet sauce is a texture party in your mouth made in heaven! Tides me over until I can go down to Florida and eat at the Chinese buffet in Naples again!

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46 Lhynx May 1, 2012 at 10:53 pm

Hi Yi! Im new to cooking and your site helped me alot. I made about 4 dishes already and all are deliciousss!! :) Thank you so much for sharing your recipes! :)

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47 Yi May 3, 2012 at 8:01 pm

thanks for your visit Lhynx. I am glad you’ve found the recipes helpful!

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48 Mare April 2, 2012 at 5:33 pm

My favorite is fried tofu with back bean sauce! Yum :))

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49 Yi April 2, 2012 at 9:35 pm

Hi Mare, thanks for your visit. I am a huge fan of black bean sauce and fried tofu or pan fried tofu dishes has always been on my dinner table. Tofu in black bean sauce is definitely on my list of recipes to share :)

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50 Mare April 2, 2012 at 10:27 pm

That would be wonderful! I’m really pleased to have found you site!

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51 Yi April 2, 2012 at 11:11 pm

you are welcome it’s my pleasure. Will let you know when I post that recipe!

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52 Heather March 29, 2012 at 9:19 pm

Iv been searching for two days for a good recipe of the creamy coconut shrimp almost like this but is was tempura fried, and alot thicker than these. I really wish I knew how to make it that way can you help!

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53 Yi March 29, 2012 at 9:54 pm

Hi Heather, here are quite some variations in this dish. From your description, I’d say the shrimp is first batterd in a tempura batter which I am sure you’ll find plenty of recipes on the internet. As for the sauce, I know some places mix coconut milk with sugar and some custard powder to form that thick sauce. Please let me know if you have any other questions.

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54 cristy March 12, 2012 at 6:47 am

just the recepe i have been looking for the coconut shrimp at the buffet is out of this world thank you so much

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55 Yi March 12, 2012 at 7:00 am

Thanks for your visit Cristy. I hope you’ll enjoy this homemade version as well:)

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56 kajern April 4, 2012 at 3:39 am

i bought the coconut CREAM in the can at the oriental store in flint. gal there said she knew nothing about it cause she is Korean. I really want to make this myself at home. I have been saving it until I get the recipe. My adult son opened it. Grrrrrr. Now it is sitting in the fridge waiting. I tried it with some fish sticks and it is a good flavor, but i want the shrimp like at Fortune Buffet. Any ideas? It is just really creamy looking, sweet, not tempura, not breaded

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57 Yi April 4, 2012 at 10:05 pm

Hi kajern, from your description this dish sounds like one of the variations to make Chinese creamy coconut shirmp. I found a picture of what I think the right dish. Could you please let me know if this is what you are looking for: http://food.sndimg.com/img/recipes/34/57/93/large/piczuUy3N.jpg thanks

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58 kajern May 2, 2012 at 4:30 am

it looks similar but it seems to be more colorful in your pic. do u have this recipe?

59 ernesto July 6, 2012 at 6:03 pm

that is the picture of the recipe i wanted can you get the receipe for the one that you showed the pic on looks creamy and like the one in the buffet restaurant seems like sweet and honey coconut flavor,, thnks

60 darnise February 27, 2012 at 11:02 am

how do u make the crab ragoon they serve on the buffet

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61 Yi February 27, 2012 at 11:46 pm

Hi Darnise, I’ll post a recipe for the crab ragoon shortly! Thanks for the visit!

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62 issa lou February 8, 2012 at 2:35 pm

I’ve been looking for this recipe for a while now. This has been a favorite dish of mine when going to buffets! Thank you so much. I will definitely try this at home tonight :-)

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63 Yi February 8, 2012 at 9:42 pm

Thanks Issa for checking out the recipe. Please let me know how it comes out!

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64 kathy January 20, 2012 at 1:04 pm

hi wanted to ask is coconut milk the same as the cream because thats what i found and if not can you subsitute it for the cream thank you
kat

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65 Yi January 20, 2012 at 9:25 pm

Hello Kat, the answer is yes for the most part. However I’ve seen some coconut beverage labelled as coconut milk from time to time. The right one normally comes in a tin can. Hope this helps.

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66 kathy January 21, 2012 at 6:33 pm

yes i have the coconut milk blue can lol found it in walmart i did see cream in the coconut isle but it was very expensive compared to the milk i thought could add a little dash of cornstarch to make it thicker …thank you for your reply love your site and i will be coming back alot

grateful
kat

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67 Yi January 21, 2012 at 8:44 pm

You are very welcome Kat it’s my pleasure.

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68 kajern May 2, 2012 at 4:32 am

You can substitute the coconut miilk for the cream, but if you need the mixture to be thicker, just add the stuff used to thicken, not flour, but….cant think of the word now.

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69 Stephanie January 15, 2012 at 11:41 pm

Thanks for sharing this. This is my favorite Chinese buffet treat, especially when eaten with a side of pickled ginger!

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70 Yi January 16, 2012 at 4:07 am

Hi Stephanie, I am glad that you enjoy this dish. Never had pickled ginger with this dish before but it sounds fantastic!

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71 Anonymous December 30, 2011 at 5:41 pm

that looks good i would eat that maybe today thanks

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72 Yi December 30, 2011 at 11:23 pm

Sounds great! It’s such a addicting dish!

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73 kevin December 9, 2011 at 3:44 pm

hi i was wanting to ask how do they make the creamy like coconut shrimp and fried ragoons thats my favorite foods.

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74 Yi December 10, 2011 at 1:19 am

Hi Kevin, to make the creamy version of the coconut shrimp, please use 3 times of the coconut cream and sugar plus 2 times of the mayonnaise. Can also use some corn starch to thicken the sauce.
Regarding the fried ragoons, the stuffing is basically made of crab meat (mostly imitation crab meat) and cream cheese plus a few other things. I can put up a full recipe if you would like to know all the steps. Thanks for your visit!

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75 kajern January 28, 2012 at 8:17 am

At local Korean grocery, I found both coconut milk in the can and also coconut thick like cream, like an extract that is very thick, yes, more expensive, but it is the real deal. There is a big difference, trust me! It doesn’t take much of the thick type.

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76 darnise February 27, 2012 at 11:05 am

yes, will u put up the recipe

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77 kajern April 4, 2012 at 3:41 am

complete recipe for the coconut shrimp please?

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78 kajern May 2, 2012 at 4:34 am

still waiting for the exact recipe for the crab ragoon……………or is it rangoon?

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79 Yi May 3, 2012 at 8:02 pm

hi Kajern, the recipe is on the way!

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80 Yi July 9, 2012 at 10:45 pm

Hi kajern thought you’d be interested to check the crab rangoon recipe I just posted on my site. Hope you find it helpful!

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81 kevin December 10, 2011 at 1:54 am

Ok Thank’s alot and yeah i would like the recipe for the ragoons when i get some from the restaurant the take up most of the carry out box they give you…

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82 Yi December 10, 2011 at 9:16 am

You are welcome. Will post it shortly!

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83 kajern January 28, 2012 at 8:14 am

I also want the white creamy coconut shrimp rice balls that I have had at Fortune Buffet here in Flint. So delicate flavor, sweet like a dessert (very addictive). How can we get the recipe for those?

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84 Yi January 28, 2012 at 4:55 pm

Hi Kajern, thanks for your visit. Do you have a picture of the white creamy coconut shrimp rice balls you had? Is it steamed or fried? I’d love to post a recipe if I know see what it is. Thanks!

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85 kajern April 4, 2012 at 3:42 am

either one will do. i will try both to see which one it is. i know it is very sweet like a dessert.

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86 kajern May 2, 2012 at 4:36 am

i think it is fried. it is very sweet and soft and tastes desserty. do u know how to make it? No, i wish I did have a pic. I wonder how the restaurant would feel if i went and took a pic while i am there eating? lol

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87 Charlotte November 15, 2011 at 1:08 am

Thank you so very much! I’ve tried to find this recipe forever!

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88 Yi November 15, 2011 at 9:08 pm

You are very welcome… hope you get to make this at home!

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89 Rebecca Winkelmann November 4, 2011 at 8:58 am

Me and My family love chinese buffet style coconut chicken. We also love the sugar biscuits you can get on the chinese buffet.

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90 Yi November 4, 2011 at 10:48 pm

Hello Rebecca, thanks for stopping by. Regarding the sugar biscuits are you referring to the Chinese donuts? I love these fluffy Chinese donuts as well. They are soft and just have the right amount of sweetness.

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91 peaches October 10, 2011 at 10:54 am

want to make coconut chicken is the sauce made like the one for the shrimp

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92 Yi October 10, 2011 at 8:49 pm

Yes absolutely! Might need to add more coconut cream since chicken has less flavor than shrimp. Please let me know how it comes out!

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93 anna October 4, 2011 at 3:55 pm

Coconut shrimp is a big weakness for me so I try to save it for restaurants only, but this looks so good I may have to try it. I found crab legs at a Chinese buffet the other day, so I ate a ton of those. I usually find my way to the crab rangoons, egg roll, sometimes sesame or sweet and sour chicken, fried rice… whatever looks good. I’m happy that I found this site today so I can try some more authentic recipes, and best of all, make them at home!

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94 Yi October 4, 2011 at 10:47 pm

I am glad that you like the recipes here. As always please feel free to leave your comments, suggestions, and questions here!

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95 kim September 26, 2011 at 2:43 pm

The recipe looks great but im looking for the one thats creamy fried shrimp in cocanut sause its got some peas in it and i thinl tiny carrots.

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96 Yi September 26, 2011 at 10:40 pm

Hello Kim,
I believe you are talking about the saucy version served in some Chinese restaurants.

To cook that you will need to first fry the shrimp and cook the chopped carrots and peas separately. For the creamy sauce you’ll need 3 times of the coconut cream and sugar plus 2 times of the mayonnaise. Mix everything together and thicken it with corn starch at the end.

Please let me know if this helps!

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97 kim October 5, 2011 at 10:33 pm

That sounds like the one I was looking for.I will let ya know how it turns out in a couple days.Thankyou so much for your help.

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98 Yi October 6, 2011 at 8:51 pm

Please do. I’d love to hear your feed back!

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99 kajern January 28, 2012 at 8:30 am

When adding frozen peas to chinese recipe, do NOT COOK THEM, just add them at the last minute to the pan or wok, stir them in and the heat of the dish will do the trick. Amazing is how little oil is actually needed, even for fried rice. I use no salt in my recipes, but I do have plenty of flavor. I use ginger, garlic fresh or powdered, onion fresh and powdered or flaked, pepper flakes, lemon or lime, sometimes even orange zest, and i do love a touch of sesame oil along with sesame seeds.

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100 Yi January 28, 2012 at 5:06 pm

I totally agree, the frozen peas /beans get cooked so quickly you really just want to toss them to the pan for a few stirs.

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101 Christine September 23, 2011 at 2:04 pm

Where do you get the coconut cream? This is my favorite dish at the buffet!

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102 Yi September 24, 2011 at 8:05 am

Hi Christine, coconut cream can be found in all major grocery stores – at the international foods section. You can also find it in all Asian supermarkets. Alternatively, you can also order it online. Please let me know how it comes out!

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103 Vivienne May 31, 2011 at 7:37 am

this is one of my fav gringo chinese dish too!! (altho ive managed to exercise some self control and haven’t ordered this for ages coz of high cholesterol). the version ive tried doesn’t use coconut milk but just loads of mayo plus chunky pineapple pieces…YUM!!!

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104 Yi May 31, 2011 at 9:59 pm

Yup I’ve had the version with pineapple as well. I have cut down the amount of mayo for health reason but I agree the creaminess you get at a restaurant is mostly from mayo and heavy cream (which I subbed with coconut cream)

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105 Fiona May 30, 2011 at 9:21 pm

OMG I’ve been looking for this recipe for the longest time!! I LOVE coconut shrimp and I pig out on it every time I go to the buffet restaurants in my area.
Thanks and I will be sure to try it out.

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106 Yi May 31, 2011 at 9:56 pm

My pleasure Fiona. Please let me know how it comes out.

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107 kajern January 28, 2012 at 8:39 am

Problem I have when making coconut shrimp is that I like to use placo (sp) breading but it wont stick to the shrimp even though I did follow the rules and dish an egg wash to put the shrimp (or fish) in first, then into the breading flakes. When I put it in the deep fryer, all the breading came off. What did I do wrong? I know that it will work if I use mayonaise to make it stick, but I get sick from that.

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108 Yi January 28, 2012 at 5:04 pm

One suggestion I have is after you coat the bread crumb, don’t fry it right away. Let it site for 10 minutes so the bread crumb would be stuck to the shrimp or fish.

Also make sure the oil is at the right temperature. When the oil is not hot enough the bread crumb flakes tend to come off. I always wait until the oil starts to release smoke.

Hope this helps.

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109 kajern May 2, 2012 at 4:40 am

ty for telling me that. appreciate your help and your recipes

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