Creamy Coconut Shrimp Buffet Style [HD Video]

by Yi on November 18, 2012 · 44 comments

Post image for Creamy Coconut Shrimp Buffet Style [HD Video]

It’s around the time of Thanksgiving again. While the traditional turkey-and-the-sides are a must the same Thanksgiving meal can get unexciting year after year. If you would like to add a unique twist to this year’s turkey dinner you can definitely include today’s recipe on your menu.

Since I posted my original coconut shrimp recipe sometime ago I’ve gotten enormous amount of feedback. Upon popular demand for another coconut shrimp that features a sweet creamy white coconut sauce, I embarked on a journey to uncover this dish.  After tweaking with the ingredients based on the comments from all the readers I’ve come up with a recipe that tastes like the one at your local Asian buffet.

Today, I’d like to share this creamy coconut shrimp recipe with all of you. Since this is going to be my only post before the Thanksgiving, I would like to thank all the readers out there for supporting this project and tolerating my slow update in the past few weeks. I hope you’ll enjoy this yummy shrimp dish and as always please feel free to leave some suggestions and questions.

Creamy Coconut Shrimp Buffet Style

P.S. As a bonus to the this Thanksgiving special post, I am excited to announce that the first ever Yi Reservation cooking video, which featu

res the creamy coconut shrimp dish,  is on the way.  I will add the video to this post as soon I finish all the editing. Please check back soon.

P.P.S. One more thing, since the sweetness varies from region to region you have the discretion to add sugar to your own taste.

Let’s get started!

Video Recipe

Step by Step Recipe

Shell and devein the shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt

Creamy Coconut Shrimp Buffet Style

In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract

Creamy Coconut Shrimp Buffet Style

Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side. Splash some rum and cook the shrimp for another minute. Set aside the shrimp in the same pan

Creamy Coconut Shrimp Buffet Style

In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix

Creamy Coconut Shrimp Buffet Style

When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add Mayonnaise in place of corn starch to create a richer flavor

Creamy Coconut Shrimp Buffet Style

Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot

Creamy Coconut Shrimp Buffet Style

Creamy Coconut Shrimp Buffet Style

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 2 Servings

Creamy Coconut Shrimp Buffet Style

Ingredients

  • 1lb medium or large shrimp
  • ½ cup coconut cream
  • 2 tbsp heavy cream or whole milk
  • 2 tbsp condensed milk
  • 1 tbsp vanilla extract
  • 2 tbsp butter
  • 1 tbsp rum
  • 1 tsp salt
  • corn starch

Instructions

  1. Shell and devein shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt
  2. In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract
  3. Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side. Splash some rum and cook the shrimp for another minute. Set aside the shrimp in the same pan
  4. In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix
  5. When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add Mayonnaise in place of corn starch to create a richer flavor
  6. Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot
http://yireservation.com/recipes/creamy-coconut-shrimp-buffet-style/

Happy Thanksgiving!

Creamy Coconut Shrimp Buffet Style

{ 42 comments… read them below or add one }

1 Anonymous July 29, 2014 at 7:35 am

I cut back on the condensed milk and vanilla and am glad I did . I saved the sauce maybe I will use it on a desert. I will not treat my Seafood like that.

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2 Angela May 18, 2014 at 5:39 pm

what kind of sugar did you add

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3 Yi May 18, 2014 at 11:21 pm

hi Angela, thanks for visiting. In the video i used raw sugar but you can use regular sugar as well. Hope this helps!

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4 Marisa May 14, 2014 at 6:18 pm

Just tried this. It has way too much vanilla for my taste and the sweetened condensed milk made it taste a little off.

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5 Yi May 15, 2014 at 9:13 pm

Hi Marisa, thanks for the feedback. The recipe is based on the version I had at my local restaurant. The condense milk is on the low side so please feel free to increase it if you like it sweeter. Likewise, you can reduce the vanilla to your liking. I hope you can give it another shot. Thanks!

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6 Tracey O"Keefe May 2, 2014 at 10:53 am

I can’t wait to try this recipe! My husband loves this at the local buffet, that I can’t stand to go to because unless you go when they are busy the food isn’t hot enough. I am really trying to stop eating out for healthy reasons and maybe this will keep him out of this place! Thanks you seem like such a nice man!

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7 Yi May 4, 2014 at 8:57 am

Hello Tracey, thanks for stopping by. I hope you get to cook this and please let me know how it came out. Thanks!

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8 Deb March 20, 2014 at 4:49 pm

I made crab legs, scallops in marinara sauce and this coconut shrimp for supper…. I had crab leftover and some scallops but the the scrimp was gone! this recipe is so good. Thank you Yi for posting it.

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9 Yoli February 26, 2014 at 9:46 pm

Oh, My, Heck-Yeah!! Didn’t use any sugar, had no rum, and didn’t need corn starch. I also used unsweetened almond milk in place of heavy cream. So. Freaking. Good!!

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10 Yi March 3, 2014 at 12:10 am

Thanks for the suggestion and feedback Yoli. The use of almond milk sounds interesting and I will definitely try it next time. Thanks!

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11 Elisa February 22, 2014 at 11:37 pm

Hello!
Im so happy to have found this dish! I have eaten this at a local Asian buffet and they had the same creamy sauce but with real coconut in it. I was wondering if you were to incorporate coconut into the sauce, about how much would you recommend so that its not too “coconutty?” I appreciate your time. ~Lisa

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12 Yi February 28, 2014 at 3:20 am

Hello Elisa, sorry for getting back to you late! Yes the addition of real coconut will definite enhance the flavor. If you use fresh coconut meat, you can shred it and add about half cup or so to the sauce. If you use dried coconut, perhaps 1 tbsp would do the job. Please let me know how it came out if you ever tried this? Thanks for visiting!

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13 Mrs Littrean January 22, 2014 at 8:04 pm

This recipe is awesome!!!! I did it with chicken though!!! Thank you!!

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14 Connie January 9, 2014 at 11:00 am

The only coconut shrimp I’ve had at a buffet features shrimp deep-fried in a cornstarch batter then added to the sauce. It makes for a delicious texture contrast! May I suggest you try that? This is my all-time favorite thing to eat, and I have to travel all the way from northern Maine to Southwest Florida to get it! Needless to say, I don’t get to eat it very often, but now I can make it at home, thanks to your recipe! My deepest gratitude.

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15 Yi January 9, 2014 at 11:06 pm

Hi Connie,

Thank you for stopping by my blog.

I think I know the version of coconut shrimp you are talking about and I absolutely love it. I actually posted the crispy coconut shrimp recipe some time ago. Please let me know how you like if you get to cook the dish. Thanks again.

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16 christine January 4, 2014 at 1:57 pm

hi i think your recipe sounds great and i was wondering do you think you could use other kinds of meats with this recipe not just shrimp?

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17 chuck May 1, 2013 at 1:05 am

I consider, what is it � a false way.

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18 Suzette April 30, 2013 at 2:33 pm

wow, finally i found this recipes.. can’t wait to make it at home! thanx :)

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19 Brad April 26, 2013 at 12:57 pm

Hey! This recipe looks like the one I’ve been looking for! How do you feel about adding pineapple pieces to the mix!?

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20 Yi April 27, 2013 at 8:20 pm

hello Brad, I have not used pineapple before but i think it sounds like a great idea. The pineapple flavor should go really well with coconut flavor! Please let me know how it goes if you ever try it.

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21 mable harris April 16, 2013 at 10:16 pm

i would like to know that could you use cooking rum for that recipe or could you replace it with something else do they have cooking rum in the grocery store that you can use to place the real rum

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22 Yi April 27, 2013 at 8:45 pm

Hi Mable Harris, I apologize for the late reply. You can actually skip the rum or alcohol for this dish. It would come out just as delicious. Please let me know how it came out if you ever got to try it.

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23 nessa January 29, 2014 at 12:50 pm

Since the alcohol does give it such a good flavor, I would think it would taste just a small bit off, but not enough to be “bad”, just lose that “classiness”! I would scour the grocery store for rum extract! I purchased this last year, and it is a saviour!

THANK YOU SO MUCH for this recipe!

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24 Yi January 29, 2014 at 11:03 pm

Thanks Nessa. Glad you enjoy the recipe.

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25 kajern March 28, 2013 at 5:49 pm

Glad to see this recipe for the creamy coconut shrimp. However, I don’t drink or buy alcohol, so I am wondering what I could use instead of the rum? Also, I already bought the condensed sweet milk in a very small can…can I use that? I ended up using the coconut cream for something else some time back. I do however have coconut oil that I could use to fry the shrimp in. I guess I will have to go buy some more coconut cream to get the fullness taste, right? Hoping to make this recipe very soon. Will let u know how I do.

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26 Yi March 30, 2013 at 10:50 pm

Hi kajern, I am glad to hear from you again. If you don’t use alcohol you can skip it entirely. It will still taste as good. Yes you will need to use coconut cream to make the sauce and the amount of condense milk required is not that much so a small can should do it. Please let me know how it came out!

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27 duane January 16, 2013 at 12:40 am

Hi! Thanks so much, been looking for a recipe like this for a long time. I was wondering what kind of rum you would reccomend? A white, brown, black, any particular flavours to look for like sweet, or vanilla. I would be inclined to go with Appletons, but perhaps you’ve experimented and found something that works well? Thanks again, will post what I use and how it turned out. Also I’m very patient, don’t think I will use the cornstarch, just let it slow simmer to reduce the sauce. Thanks again, cheers.

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28 duane January 16, 2013 at 4:53 am

So good. I doubled the ingredients for the sauce as I slow simmered for almost three hours and didn’t use the cornstarch. I used my second favorite bottle of rum, a 22 year old bottle of appleton estate, gave it great flavour. Would have used my 30 year appletons, but can’t bring myself to open it lol. Would still like to know what kind anyone can recommend for this dish, there’s such an array of flavors that come from different rums. Great recipe, came out very good, but i think next time i will fry the shrimp in oil after dipping them in egg whites and then coating them in corn starch, I believe this will give them the crispy taste that i’m used to having at the buffet. Cheers, and thanks again.

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29 Yi January 16, 2013 at 10:47 pm

Hi duane, thank you so much for your detailed feedback. I am not very knowledgeable with rum (or liquors in general) but for this recipe I used Bacardi Gold I have around my place. I’d imagine that adding 22 yr old appleton estate would bring this dish to a whole new level. I’d also be interested to know how different types of rum can influence the flavor of this dish! As per the frying suggestion, I did the fried version in this recipe. I have to say I like the texture of the fried version better. This is totally a personal preference though. Thanks again for dropping by. I hope to see you around!

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30 Connie March 21, 2014 at 9:59 am

I personally prefer the taste of a dry sherry in any Chinese dish. It’s also reasonably priced. 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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31 Health Bee December 31, 2012 at 6:42 pm

That’s a great recipe! Looks delicious! Great photos.

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32 Yi January 2, 2013 at 9:48 am

Hi Health Bee, it’s good to hear from you! Happy New Year!

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33 Nami | Just One Cookbook December 5, 2012 at 1:21 am

Great to see your new post, Yi! Hope all is well with you. I enjoyed watching your video! Wow, impressive work. I have no patience to make the video (or even record the video) and you did such an amazing job! I love the coconut flavor and I am 100% sure I’ll love this. I have never encounter the “buffet style” but next time I see it, I will remember your recipe for sure. Looks delicious!

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34 Yi December 5, 2012 at 10:38 pm

Thanks Nami for your kind words. I agree that making a video is time-consuming but I actually did enjoy the whole process. Hope I get to make more videos soon.

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35 kitchenriffs December 2, 2012 at 1:29 pm

Gosh, I thought I had posted a reply on this post, but obviously I didn’t. Love the photos! And what a great looking dish. The flavor look tremendous. Hope you had a good Thanksgiving!

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36 Yi December 3, 2012 at 9:44 am

it’s great to hear from you kitchenriffs. My Thanksgiving was good. Thanks for your kind words!

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37 Juliana November 29, 2012 at 12:06 am

Wow, Yi, these shrimps look fabulous, love the coconut milk and hoe you presented…awesome!
Hope you had a great Thanksgiving :)

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38 Yi December 1, 2012 at 4:24 pm

Hi Juliana, it’s nice to hear from you! My Thanksgiving was pretty good. Thanks for asking.

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39 bam's Kitchen November 20, 2012 at 7:23 am

Who needs turkey when you can have shrimp this succulent and delicious. Your photo shots are just stunning. Welcome back. BAM

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40 Yi November 21, 2012 at 10:50 pm

Hi Bam, thanks for your kind words. Happy Thanksgiving!

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41 Jeno @ Week Nite Meals November 18, 2012 at 6:17 pm

Hi Yi! Long time no see! I hope you are well! I am not sure I’ve had the pleasure of tasting this creamy coconut shrimp dish, though it looks like something I would enjoy tremendously. This year we are heading out of town for Thanksgiving, just a little get away for some fresh air, hopefully get some hiking and kayaking done at Austin. I assume there will be a ton of feasting at your household. Have a great Thanksgiving Holiday!

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42 Yi November 18, 2012 at 11:50 pm

Hello Cindy thanks for checking in and it’s great to hear from you! Your Thanksgiving plan sounds really exciting, making me look into planning my own getaway to somewhere warm. I hope you enjoy your trip and have a great Thanksgiving on the road!

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