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Creamy Coconut Shrimp

Delightful buffet-style creamy coconut shrimp, coated in crispy batter and tossed in a rich coconut cream sauce that satisfies every craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: Asian, Caribbean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sauce
  • ½ cup coconut cream High-quality coconut cream works best.
  • ¼ cup sweetened condensed milk Consider plant-based alternatives for dietary needs.
  • 1 tbsp corn starch
  • 2 tbsp water To adjust the consistency.
For the Batter and Shrimp
  • 1 lb large shrimp, peeled and deveined Fresh or properly frozen shrimp works best.
  • ½ cup flour Consider gluten-free flour if needed.
  • ½ cup corn starch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Salt and pepper Salt and pepper to taste
  • ½ + 2 tbsp water To achieve desired batter consistency.
  • 2 cups vegetable oil for frying Consider mixing in coconut oil for added richness.

Method
 

Make the Sauce
  1. In a saucepan over medium-low heat, whisk together the coconut cream, sweetened condensed milk, corn starch, and water. Bring to a simmer and watch for thickening, which takes a few minutes. Remove from heat once it has the desired consistency.
Prepare the Batter
  1. In a large bowl, combine the flour, corn starch, baking powder, baking soda, salt, and pepper. Slowly pour in the water while whisking until smooth. If too thick, add more water, a tablespoon at a time.
Heat the Oil
  1. In a frying pan set to medium-high heat, add vegetable oil, enough to cover the bottom. Dip shrimp in the batter and place them in the hot oil. Fry for about 1-2 minutes on each side until golden brown.
Drain the Shrimp
  1. Transfer the crispy shrimp to a plate lined with paper towels to absorb excess oil. Repeat with the remaining shrimp.
Combine and Serve
  1. Reheat the sauce and toss the fried shrimp in until fully coated. Serve immediately.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce and shrimp separate until you're ready to serve. The shrimp can be frozen for up to three months.