Chinese buffet coconut shrimp

Chinese buffet coconut shrimp is a delightful dish that combines tender shrimp with a luscious, creamy coconut sauce. It’s a favorite at many Chinese-American buffets, and for good reason. The balance of sweet and savory flavors, coupled with the rich texture of the sauce, makes it an irresistible treat.

I remember the first time I tried this dish at a local buffet; I was immediately hooked and knew I had to recreate it at home. After some experimentation, I’ve developed a recipe that brings the buffet experience right to your kitchen.

Tools You Need

To prepare Chinese buffet coconut shrimp, you’ll need the following tools:

• Medium-sized skillet or wok: Ideal for frying the shrimp evenly.
• Deep-fry thermometer: Helps maintain the correct oil temperature.
• Mixing bowls: For preparing the batter and sauce.
• Whisk: To mix the batter and sauce ingredients smoothly.
• Tongs or slotted spoon: For handling the shrimp during frying.
• Paper towels: To drain excess oil from the fried shrimp.
• Measuring cups and spoons: To ensure accurate ingredient measurements.

Having these tools on hand will make the cooking process straightforward and enjoyable.

Ingredients

For this recipe, you’ll need:

• Shrimp: 1 pound of medium to large shrimp, peeled and deveined.
• Cornstarch: 1 cup, for coating the shrimp.
• Salt: ½ teaspoon, to season the shrimp.
• Black pepper: ¼ teaspoon, for added flavor.
• Coconut cream: ½ cup, skimmed from canned coconut milk.
• Sweetened condensed milk: 2 tablespoons, to sweeten the sauce.
• Mayonnaise: 2 tablespoons, for a creamy texture.
• Vegetable oil: For frying the shrimp.
• Green onions: Sliced, for garnish (optional).

These ingredients come together to create a dish that’s both rich and flavorful, reminiscent of the coconut shrimp found at your favorite buffet.

Instructions

1. Prepare the Shrimp: Pat the shrimp dry with paper towels. In a mixing bowl, combine the cornstarch, salt, and black pepper. Add the shrimp to the bowl and toss until they’re evenly coated with the cornstarch mixture.
2. Heat the Oil: Pour vegetable oil into a medium-sized skillet or wok, enough to submerge the shrimp. Heat the oil over medium heat until it reaches 350°F (175°C). Using a deep-fry thermometer can help maintain the correct temperature.
3. Fry the Shrimp: Carefully place a few shrimp into the hot oil, ensuring not to overcrowd the pan. Fry each batch for about 3-4 minutes, turning occasionally, until the shrimp are golden brown and cooked through. Once done, remove the shrimp with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. Prepare the Sauce: In a saucepan, combine the coconut cream, sweetened condensed milk, and mayonnaise. Place the saucepan over medium heat and whisk continuously to blend the ingredients smoothly. Allow the mixture to cook for about 3-4 minutes, or until it begins to bubble gently. Be careful not to let it boil vigorously.
5. Combine Shrimp and Sauce: Once the sauce is ready, remove it from the heat. Place the fried shrimp in a large mixing bowl and pour the warm coconut sauce over them. Gently toss to ensure each shrimp is well-coated with the sauce.
6. Serve: Transfer the creamy coconut shrimp to a serving platter. Garnish with sliced green onions if desired. This dish pairs wonderfully with steamed rice or noodles, allowing you to savor every bit of the delicious sauce.

Expert Tips

• Coconut Cream vs. Coconut Milk: For a richer sauce, use coconut cream skimmed from the top of canned coconut milk. If coconut cream is unavailable, full-fat coconut milk can be used, but the sauce may be slightly less thick.
• Oil Temperature: Maintaining the oil at 350°F (175°C) is crucial. If the oil is too hot, the shrimp may burn on the outside while remaining undercooked inside. If too cool, the shrimp can become greasy. Frying in small batches helps keep the oil temperature consistent.
• Batter Consistency: The cornstarch coating should adhere well to the shrimp. If it’s too dry, add a small amount of water to achieve a light, even coating.
• Serving Suggestion: For added texture and flavor, sprinkle toasted sesame seeds or chopped fresh cilantro over the finished dish before serving.

Frequently Asked Questions

1. Can I use frozen shrimp? Yes, frozen shrimp can be used. Ensure they’re fully thawed and patted dry before coating them with the cornstarch mixture.
2. Is there a substitute for sweetened condensed milk? Sweetened condensed milk adds sweetness and creaminess to the sauce. If unavailable, a combination of heavy cream and sugar can be used, but the flavor may differ slightly.
3. Can I make this dish ahead of time? This dish is best enjoyed immediately after preparation to maintain the shrimp’s crispiness. However, the sauce can be made ahead and reheated gently before tossing with freshly fried shrimp.
4. What if I don’t have a deep-fry thermometer? If a thermometer isn’t available, test the oil’s readiness by dropping a small piece of bread into it. If it sizzles and turns golden brown within a minute, the oil is ready for frying.

Ways to Serve

Chinese buffet coconut shrimp can be served many ways. Traditionally it’s served over a bed of steamed white rice so the coconut sauce can soak into the rice and all the flavors can mesh together. For a healthier option serve with quinoa or cauliflower rice. I also love serving this with stir fried veggies like broccoli, bell peppers and snap peas which add a nice crunch to the meal. For a gathering serve the shrimp on a platter with fresh cilantro or green onions as a centerpiece. Or serve as an appetizer with toothpicks and a side of sweet chili sauce for an extra kick. No matter how you serve it it’s a crowd pleaser.

Storage Tips

If you happen to have leftovers of the Chinese buffet coconut shrimp, proper storage is key to keep it fresh and delicious. Let the shrimp cool to room temp then transfer to an airtight container. Refrigerate immediately; can be stored in the fridge for up to 2 days. When you’re ready to eat it again gentle reheating is key to not overcook the shrimp. I recommend warming the shrimp and sauce together in a skillet over low heat, stirring occasionally until heated through. Don’t use the microwave as it will make the shrimp rubbery and the sauce will separate. If the sauce is too thick when reheating add a splash of coconut milk or water to get it to the right consistency. Note this dish doesn’t freeze well due to the creamy sauce which will separate when thawed. So best to eat fresh or within the 2 day refrigeration window.

Conclusion

Making Chinese buffet coconut shrimp at home is a fun adventure that brings the flavors of the buffet to your table. With simple ingredients and easy steps you can indulge in this deliciousness whenever you want. Whether serving it over rice for a comfort food meal or as an appetizer at your next get together it’s versatile and tasty. I hope you enjoy this recipe as much as I do in my kitchen.

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