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Chinese Coconut Shrimp Recipe


I had a few requests for the coconut shrimp from the Chinese buffet. I have yet to actually see this on a buffet here in Michigan so hopefully, I came close. This is not like your normal coconut shrimp, which is breaded but rather shrimp in a coconut sauce. The sauce has ingredients such as coconut milk, heavy cream, amaretto liquor, sugar, coconut, and vanilla extracts. I know using extracts in a dish like this might seem a little strange but I thought the flavor was pretty good. With that being said, this dish is probably not for everyone. If you don’t like sweet dishes, you probably will not enjoy this. You could, of course, cut back on the sugar or add none at all.  The original recipe did not call for salt and pepper but I felt it needed seasonings. Let me know what you think. Enjoy.




(Makes 4 servings)

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Chinese Coconut Shrimp Recipe


  • Author: Bobby

Ingredients

Scale
  • 1lb jumbo shrimp (peeled and deveined with tails off)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 green onion (chopped)
  • 1 tablespoon amaretto liquor
  • A ½ cup of coconut milk
  • ¼ cup heavy cream
  • 2 tablespoons sugar (or less)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

 


Instructions

  1. In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes.
  2. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.
  3. Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar.
  4. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).
  5.  Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve.

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Recipe rating

Crystal

Tuesday 8th of April 2014

This recipe was exactly what I was looking for! I made it tonight for my family and it was delicious. The only change made was cream of coconut for the coconut milk. Cream of coconut is presweetened so I omitted the sugar. It was fabulous. Tasted just like the "Chinese buffet stuff" and I live in New York. Thank you.

Rhonda

Wednesday 13th of February 2013

I am going to make this tomorrow, have been looking for this recipe all the other have breaded shrimp with coconut flakes in breading, not the one I wanted. I will try to dip shrimp in egg bath then toss in rice flour, before I fry in the oil, on the sauce I am going to add a little cornstarch to thicken. I am also going to try the mayo and honey mixture who knows I might combine the two sauces to taste. Thanks for all the great info!!!

Sara

Monday 31st of December 2012

for the sauce on the coconut shrimp on the buffet is just a mixture of mayonaise n honey..its very good i make it all the time...n i love getting it at the restaurant...i would like to know what they use as a batter though..all the ones i use usually just fall off.

Rick

Saturday 14th of July 2012

Thanks for the recipe. Me and my mom wanted to make this for my brother since our buffet stopped serving it.

burnbrighter

Monday 11th of June 2012

i LOVE this dish. i actually made it, and it was the best.