Creamy Chinese Coconut Shrimp Recipe (Buffet Style)

In the mood for something light but also satisfying? I’ve got you.

This Chinese Coconut Shrimp recipe has tender shrimp in a creamy, dreamy coconut sauce, served on a bed of super satisfying sticky rice, just like from the Chinese restaurant.

And did I mention it’s also naturally gluten free and dairy free? I mean, does it get any better? 

You can make this old school Chinese buffet favorite in less than 45 minutes, making it a great option for a quick weeknight dinner. The combination of the crispy shrimp and the silky smooth sauce is so delicious. 

And bonus – you’ll only have one pan to wash! 

What’s in this Chinese Coconut Shrimp Recipe

Here’s what you’ll need to make this creamy coconut shrimp recipe: 

• Raw shrimp. Try to buy it already peeled and deveined, which will save you time. 
• Coconut milk. The kind we want is from a can. Coconut milk from a carton is too thin and coconut cream will be too thick. Canned coconut milk has the perfect texture for this recipe, and is easily found at your local grocery store. 
• Sticky rice. Short-grain white rice, like sushi rice, will give you that Chinese restaurant vibe. I’ve added rice cooker and stove top instructions in the recipe card for the perfect sticky rice.
• Garlic. Fresh garlic cloves will give this dish the best flavor. In a pinch, you can use the minced garlic that comes in a jar at the grocery store.
• Ginger
• Corn starch
• Lime. We’ll use both the lime juice and the lime zest in this recipe. 
• Honey

How to Make Chinese Coconut Shrimp

First, cook the shrimp. We’re giving it a quick pan fry, so it will taste much lighter than deep fried shrimp. 

Just dredge the shrimp in the cornstarch batter and fry it in a little bit of coconut oil. Once the it turns golden brown, set it aside while you make the sauce. 

We’re using the same pan to make the creamy coconut milk sauce. Start by sizzling the garlic and ginger together.

Then add the rest of the ingredients and let them simmer until the sauce starts to thicken.

You can then put the cooked shrimp back into the sauce and gently coat it, or spoon the sauce over the shrimp after you plate the meal. 

What size shrimp should you use for this Chinese Coconut Shrimp recipe? 

As a general rule, the larger the shrimp, the more expensive it is. You don’t need jumbo shrimp or even very large shrimp for this recipe.

Medium-sized shrimp is just fine, and even the smaller kind is okay too. The size I use are about 21-25 shrimp per pound. 

Remember that shrimp will shrink when they cook too. 

Can you use frozen shrimp for this recipe? 

Frozen shrimp are going to be less expensive than fresh shrimp, and you can definitely go with the frozen variety.

It’s super easy and quick to defrost frozen shrimp too. Simply place the shrimp in a bowl of cold water and they should defrost in less than 30 minutes. 

Variations on this Chinese Coconut Shrimp Recipe

1. Spice It Up: If you like a bit of heat, try adding diced chilies or cayenne pepper flakes to the sweet coconut sauce for an interesting flavor balance.
2. Herb-Infused: Experimenting with herbs like lemongrass or Thai basil can infuse this dish with an aromatic, herby twist. 
3. Nutty Additions: The crunch of chopped cashews or peanuts offers a really cool contrast to the creamy coconut sauce.

Substitutions for this Chinese Coconut Shrimp Recipe

Love Chinese food but not a big shrimp fan? This recipe can be made with cubed chicken or extra firm tofu, and will be just as delicious! 

Looking for a lower carb option? Try swapping out the sticky rice for cauliflower rice. 

No corn starch on hand? Try substituting all purpose flour or your favorite gluten-free flour. 

How to Store Leftover Chinese Coconut Shrimp

Any left over Chinese coconut shrimp can be stored in an airtight container in the refrigerator for 3-4 days.

The sauce may get thicker when it’s refrigerated. So the next time you want to enjoy it, for best results add a little water or coconut milk to help to reconstitute the sauce.

Reheat for 1-2 minutes on the stove top or in the microwave. 

When you make this Chinese Coconut Shrimp recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more Chinese recipes, try these:

• String Bean Chicken Recipe (Just like Panda Express!)
• Easy Shrimp Mei Fun Recipe (Singapore Rice Noodles)
• Sesame Chicken & Broccoli

For more easy shrimp recipes, try these:

• Creamy Shrimp and Avocado Salad (Low Carb)
• Gluten Free Pad Thai with Shrimp
• Healthy Mediterranean Shrimp Salad Recipe