Ingredients
- 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).
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 ounces of shrimp with sauce
- Calories: 360 calories
- Sugar: Varies based on added sweeteners
- Sodium: Varies based on seasoning and added salt
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg