What is Chinese creamy coconut shrimp buffet style?
Creamy coconut Shrimp buffet style is a popular Chinese appetizer that has been adapted to American tastes. If you are craving something sweet and salty, Chinese buffet-style coconut shrimp is the perfect meal to satisfy your cravings! Combining the sweet taste of coconut and sugar with the salty crunch of shrimp, this dish is a delicious and simple way to make a healthy and flavorful meal.
The shrimp is coated with cornstarch, and coconut flour, then fried until crispy. The fried shrimp are then coated with the sweet coconut sauce. The finished product of this easy recipe is crunchy on the outside and tender on the inside.
Chinese coconut shrimp recipe is one of my favorite Asian appetizers. The sweet and savory flavor combination of coconut milk and shrimp is irresistible! This recipe is so easy to make. These little bites are also perfect for game day snacking or as an appetizer for dinner's main dish. Read on to learn how to make Chinese buffet-style coconut shrimp!
Jumbo shrimp: I used frozen ones; make sure they are thawed, peeled, and deveined before cooking. Fresh shrimp is even better if you have them.
Dry ingredients: I used coconut flour and cornstarch to coat the raw shrimp before frying. The coconut flour gives the shrimp an extra hint of coconut flavor. You can use panko bread crumbs for coating if you prefer something thicker. The dry ingredients help keep the batter light and crisp while preventing it from absorbing too much oil.
Sweet coconut Sauce: To make the perfect sauce to coat fried shrimp. I mix coconut milk (full fat), coconut cream, mayo, coconut sugar (to bring out the sweet flavor), and cornstarch to make the sauce. I also sprinkle some shredded coconut(or coconut flakes) before I turn off the heat. Coconut milk and coconut cream are commonly used in cooking and baking, but they are different. Coconut milk is made by blending grated coconut meat with water and then straining the solids. It has a thin consistency and a light coconut flavor. Coconut cream is made by simmering coconut meat in water and then straining the solids. It has a much thicker texture than coconut milk and a more intense coconut flavor. Coconut milk is usually used in savory dishes, while coconut cream is typically used in sweet words.
You can use reduced-fat coconut milk if you are concerned about the fat. You can easily get it at the local grocery.
Vegetable oil(or coconut oil) for frying. Salt and black pepper to taste.
Chinese buffet-style coconut shrimp is a delicious appetizer perfect for any occasion. Here's a simple recipe and step-by-step instructions on how to make it:
Start by gathering all the ingredients together. 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. Coating shrimp with cornstarch and coconut flour before frying gives them a crispy, crunchy texture and a delicious coconut flavor.
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.
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. Add shrimp to the pan and toss until evenly coated in the sauce mixture. Fold in the shredded coconut and turn off the heat immediately. Serve the coconut shrimp with steamed white rice, and enjoy!
Creamy coconut shrimp is a delicious dish perfect for a buffet-style meal. Here's a serving suggestion:
- Garnish the shrimp with chopped cilantro and sliced green onions for a pop of color and freshness.
- Serve the shrimp with a side of steamed rice, which will help balance out the rich and creamy sauce.
- Add toppings or condiments, such as chopped peanuts and sliced jalapeños. Customize your plates according to your taste preferences.
- Spicy Coconut Shrimp: Add heat to the dish by incorporating red chili flakes or cayenne pepper into the creamy coconut sauce.
- Coconut Shrimp Skewers: Thread the shrimp onto skewers before cooking, and then serve them on a platter with the creamy coconut sauce on the side for dipping. I love serving these coconut shrimp on skewers with toothpicks because they make it easy to eat without your hands getting messy.
- Coconut Shrimp Tacos: Serve the creamy coconut shrimp in warm tortillas with shredded cabbage, diced tomatoes, and sliced avocado. Top with a squeeze of lime juice and a drizzle of hot sauce for extra flavor.
- Coconut Shrimp Salad: Serve the creamy coconut shrimp on a bed of mixed greens with sliced mango, cucumber, and bell peppers. Drizzle the salad with a simple vinaigrette from lime juice, honey, and olive oil.
These are just a few ideas to get you started. You can experiment with different spices, vegetables, and serving styles to create your unique version of creamy coconut shrimp.
Creamy coconut shrimp buffet style: Pro tips
The key to making perfect Chinese buffet-style coconut shrimp is in the coating. Here are some tips to help you achieve the best results:
- Use large shrimp: Large or jumbo shrimp work best for coconut shrimp as they have a meatier texture and hold up well during frying.
- Keep the shrimp cold: 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.
- Use sweetened shredded coconut: Sweetened shredded coconut adds a delicious flavor and texture to the shrimp.
- Fry at the right temperature: The oil should be heated to 350°F to ensure the shrimp cook evenly and the coating doesn't burn.
- Drain well: Use a slotted spoon or spider to remove the cooked shrimp from the oil and drain on a paper towel-lined plate to remove any excess fat.
By following these tips, you can make the perfect Chinese buffet-style coconut shrimp every time!
Store and reheat
To store leftover Chinese buffet-style coconut shrimp, let them cool to room temperature and then transfer them to an airtight container. Refrigerate for up to 3-4 days. You can reheat the shrimp in an oven or skillet.
To reheat in the oven: Preheat the oven to 350°F. Place the shrimp on a baking sheet. Bake for 8-10 minutes until the shrimp are heated, and the coating is crispy.
To reheat on the stovetop: Heat a small amount of oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until heated through and the coating is crispy.
I don't recommend the microwave heat-up method. Because reheating coconut shrimp in the microwave may cause the coating to become slightly soft, it's best to reheat it in the oven or stovetop to maintain crispiness.
With just a few ingredients and simple steps, you can make creamy coconut shrimp buffet style your family and friends will love. So if you're looking for easy shrimp recipes or a quick weeknight dinner tonight, try this creamy Chinese coconut shrimp recipe! Let me know in the comments what ingredients you used and how they turned out! Or, if you have another variation you want to share, I’d love to hear it!
Creamy Coconut Shrimp Buffet Style- Quick and Easy
- Start by gathering all the ingredients together.
- 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. Coating shrimp with cornstarch and coconut flour before frying gives them a crispy, crunchy texture and a delicious coconut flavor.
- 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.
- 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.
- Add shrimp to the pan and toss until evenly coated in sauce mixture. Fold in the shredded coconut and turn off the heat immediately.
- Serve the coconut shrimp with steamed white rice, and enjoy!