Ingredients
• 1 lb (450g) large shrimp, peeled and deveined
• 1 cup (240ml) full-fat coconut milk
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15g) brown sugar
• 2 cloves garlic, minced
• 1 teaspoon (5g) grated fresh ginger
• 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a subtle kick)
• 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) cornstarch
• 1/4 cup (60ml) unsweetened shredded coconut, for garnish
• Chopped cilantro, for garnish (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and set aside. In a shallow bowl, combine the cornstarch and a pinch of salt. Toss the shrimp in the cornstarch mixture until evenly coated.
- Cook the Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary, add the coated shrimp and cook for 2-3 minutes per side, or until golden brown and crispy. Transfer the cooked shrimp to a plate and set aside.
- Make the Coconut Sauce: In the same skillet or wok, combine the coconut milk, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Whisk the ingredients together and bring the mixture to a simmer. Allow the sauce to cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Finish the Dish: Gently add the cooked shrimp back to the skillet or wok, tossing to coat the shrimp in the coconut sauce. Cook for an additional 1-2 minutes, or until the shrimp are heated through and the sauce has thickened to your desired consistency.
- Serve and Garnish: Transfer the Chinese Coconut Shrimp to a serving plate. Sprinkle the top with the unsweetened shredded coconut and chopped cilantro (if using). Serve immediately, and enjoy the incredible flavors!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: The Best Quick Chinese Coconut Shrimp Recipe