This creamy coconut shrimp recipe is made buffet-style, so it's extra delicious. The crispy fried shrimp is coated in a luscious creamy sauce that I could literally eat with a spoon! I love serving this crispy coconut shrimp as an appetizer when I'm hosting, but it makes a delicious family dinner too!
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Creamy Coconut Shrimp Buffet Style For The Win
The first time I had creamy coconut shrimp at a buffet, I was hooked. I don't know what it was, but it tasted so much better than any coconut shrimp I have tried before. I set out to make a recipe to recreate that experience, and that's what I'm brining you today.
My creamy coconut shrimp made buffet style has a combination of crispy shrimp with a rich, sweet coconut sauce with the most delicious creamy texture. It's to die for!
What I love most about this recipe is how quickly it comes together. I usually have it ready in just over 30 minutes. That's quicker than going to a Chinese buffet restaurant, and my homemade version tastes ten times better!
Ingredients
I always have the majority of these ingredients laying around in my cupboards, so hopefully you do to! Here's everything you'll need to make buffet-style creamy coconut shrimp:
For the Fried Shrimp:
- 1 lb large shrimp, peeled and deveined
- ½ cup flour
- ½ cup corn starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Salt and pepper to taste
- ½ cup + 2 tablespoon water
- 2 cups vegetable oil (for frying)
For the Coconut Sauce:
- ½ cup coconut cream
- ¼ cup sweetened condensed milk
- 1 tablespoon cornstarch
- 2 tablespoon water
How to Make Buffet Style Creamy Coconut Shrimp
Step 1: Prepare the Sauce
Start by making the creamy sauce. First, combine all the sauce ingredients in a saucepan over medium-low heat and whisk until smooth.
Then bring to a simmer, cook until thickened, then remove it from the heat and set it aside.
Step 2: Make the Batter
In a large bowl, whisk together the flour, corn starch, baking powder, baking soda, salt, and pepper. Gradually add the water, whisking until you achieve a smooth, lump-free batter. This is what you'll use to coat the shrimp before frying.
Step 3: Fry the Shrimp
Heat the vegetable oil in a frying pan over medium-high heat. Dip the shrimp into the batter and carefully place them into the hot oil.
Fry the shrimp for 1-2 minutes on each side until golden and crispy.
Transfer the fried shrimp to a plate lined with paper towels to drain excess oil. You can also put them on a wire-rack to prevent the bottoms from getting soggy.
Step 4: Finish and Serve
Reheat the coconut sauce in the saucepan, whisking it until it's warm. Then toss the fried shrimp in the sauce until they are evenly coated.
Serve immediately for the best texture and flavor. The shrimp is delicious warm!
My Expert Tips for Creamy Coconut Shrimp
- Use Large Shrimp: I've found that large shrimp get that perfect balance of crispy exterior and juicy interior. It’s also easier to fry and handle large shrimp.
- Keep the Batter Smooth: When mixing the batter, ensure it’s smooth and free of lumps. Gradually add water until you reach the right consistency, which should be thick enough to coat the shrimp but not too runny. I like to test the batter by dipping one shrimp into it first before coating the others.
- Fry in Batches: Don’t overcrowd the frying pan. Fry the shrimp in small batches to maintain the oil temperature. Hot oil results in an extra crispy golden coating.
- Prepare the Sauce First: Make the coconut sauce before frying the shrimp so it’s ready to be reheated and tossed with the shrimp right away. Trust me, it's the most time-efficient way to make the recipe, and it tastes best when the shrimp are hot.
How to Store Coconut Shrimp
If you have leftovers, store the shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the sauce in a saucepan and gently reheat the shrimp in the oven to maintain some of its crispiness.
FAQs About This Creamy Coconut Shrimp Recipe
Can I make the cream sauce ahead of time?
Yes, you can prepare the coconut sauce a day ahead and store it in the refrigerator. I always keep mine in a glass jar, but an airtight container works too. When you're ready to serve, reheat the sauce on the stovetop over low heat, whisking occasionally, before tossing it with the shrimp.
What sides go well with creamy coconut shrimp?
This shrimp pairs really well with coconut rice, a cucumber salad, or even fried sushi. I prefer rice because it helps soak up the rich coconut sauce, and adds some more texture to the dish.
More Shrimp Recipes To Try
Buffet Style Creamy Coconut Shrimp Recipe
This creamy coconut shrimp recipe is made buffet-style, so it's extra delicious. The crispy fried shrimp is coated in a luscious creamy sauce that I could literally eat with a spoon! I love serving this crispy coconut shrimp as an appetizer when I'm hosting, but it makes a delicious family dinner too since it's so quick and easy to whip up!
Ingredients
- 1 lb large shrimp, peeled and deveined
- ½ cup flour
- ½ cup corn starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Salt and pepper
- ½ cup + 2 tablespoon water
- 2 cups vegetable oil for frying
- ½ cup coconut cream
- ¼ cup sweetened condensed milk
- 1 tablespoon corn starch
- 2 tablespoon water
Instructions
1. Start out by making the sauce. Add all the ingredients to a sauce pan over medium-low heat and whisk. Bring to a simmer and cook for a few more minutes until thickened. Take off the heat and set aside.
2. To a large bowl, add the flour, corn starch, baking powder, baking soda, salt, and pepper. Whisk to combine. Pour the water gradually while whisking until you have a smooth batter. Add more water 1 tablespoon at a time if batter is still thick.
3. Add vegetable oil to a frying pan over medium-high heat. Working in small batches, dip a few pieces in the batter then transfer to the hot oil. Cook for 1-2 minutes per side until golden.
4. Transfer to a plate lined with paper towels. Repeat with the remaining pieces.
5. Reheat the coconut sauce in a saucepan. Combine it with the fried shrimp and toss. serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1418Total Fat: 119gSaturated Fat: 15gTrans Fat: 3gUnsaturated Fat: 98gCholesterol: 246mgSodium: 1388mgCarbohydrates: 61gFiber: 1gSugar: 30gProtein: 29g
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