Get ready for a treat with this creamy coconut shrimp! Each shrimp is coated in a rich coconut sauce and pairs wonderfully with rice or fresh veggies.
I love serving this at parties; it’s always a hit! The shrimp disappear so quickly that I sometimes need to hide a few for myself! 😂
The best part? It’s super easy to make. Just whip up the sauce, toss in the shrimp, and serve it buffet style. Everyone can help themselves!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this dish since they hold up well and offer a juicy bite. If you have dietary restrictions, you can use tofu or even chicken as a substitute.
Coconut Milk: Full-fat coconut milk gives a rich flavor and creamy texture. If you want a lighter version, use light coconut milk or even almond milk, but this may change the flavor slightly.
Panko Breadcrumbs: These make the shrimp extra crispy! If you can’t find panko, regular breadcrumbs will work, but they won’t be as crunchy.
Fresh Ginger: This adds a bright flavor to the sauce. If you don’t have fresh, you can use ground ginger at a pinch; just use half the amount.
How Can I Fry Shrimp to Get Them Perfectly Crispy?
Frying shrimp can be tricky, but here are some tips for crispy perfection:
- Heat your oil to the right temperature. It should be hot enough that the shrimp sizzles as soon as they hit the oil.
- Don’t overcrowd the pan. Fry the shrimp in batches to ensure they cook evenly and stay crispy.
- Timing is key! Fry them for about 2 minutes on each side until golden brown. Keep an eye on them so they don’t overcook.
These tips will help you achieve that perfect crunch while keeping the shrimp tender inside!
How to Make Creamy Coconut Shrimp Buffet Style
Ingredients You’ll Need:
For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Creamy Sauce:
- 1 cup coconut milk (full-fat)
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1-2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This delightful dish requires about 30 minutes of prep and cooking time. It’s quick enough for a weeknight dinner yet impressive enough for guests. Perfect for serving buffet-style, too!
Step-by-Step Instructions:
1. Prepare Your Coatings:
Start by setting up your breading station. Take three shallow bowls. In the first bowl, combine the flour with a little salt and pepper. In the second bowl, beat the eggs until smooth. Finally, mix the shredded coconut and panko breadcrumbs in the third bowl. This setup will make coating the shrimp easy!
2. Coat the Shrimp:
Take each shrimp and dip it into the flour, making sure it’s fully coated. Then, move it to the bowl with the beaten eggs, letting any excess drip off. Finally, coat it in the coconut and panko mixture, pressing gently to help it stick. Set aside the coated shrimp on a plate.
3. Fry the Shrimp:
In a large, deep skillet or frying pan, heat enough vegetable oil over medium-high heat for frying. Once the oil is hot (you can test it by dropping in a small piece of bread—if it bubbles, it’s ready), carefully add the shrimp in batches. Fry until each side is golden brown and crispy, about 2 minutes per side. After frying, place the shrimp on paper towels to drain excess oil.
4. Make the Creamy Coconut Sauce:
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Then, pour in the coconut milk and heavy cream, stirring to combine. Add the brown sugar and lime juice, then simmer gently for about 5-7 minutes until the sauce thickens slightly. Don’t forget to taste and adjust salt as needed!
5. Combine and Serve:
Once the sauce is ready, gently toss the fried shrimp in the creamy coconut sauce until they are well coated. Transfer everything to a beautiful serving dish and garnish with freshly chopped cilantro for a pop of color and flavor.
6. Buffet Style Presentation:
Serve the creamy coconut shrimp immediately with steamed jasmine rice and lime wedges on the side. Let your guests help themselves to this tasty treat!
Enjoy this scrumptious buffet-style meal that is sure to impress everyone at the table! 🍤✨
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before starting. The best way is to place them in the refrigerator overnight. If you’re short on time, put them in a sealed plastic bag and submerge in cold water until thawed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or coconut cream for the heavy cream. Keep in mind that using coconut cream will enhance the coconut flavor.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of coconut milk or cream to help maintain the sauce’s consistency.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the creamy sauce a day in advance and store it in the fridge. Just reheat it gently on the stove before coating the shrimp to ensure it’s fresh and warm.