Best Chinese Coconut Shrimp
There’s something magical about a dish that can transport you straight to your favorite restaurant, all from the comfort of your own kitchen. For me, this Chinese Coconut Shrimp is that dish. I first made it on a whim one Friday night when we were craving takeout but didn’t feel like waiting for delivery. I had a bag of shrimp in the freezer, a can of coconut milk in the pantry, and a sudden burst of inspiration. The moment that creamy, lightly sweet coconut sauce started to bubble away on the stove, I knew we were in for something special.
The flavor is incredible—rich, slightly sweet, with that irresistible coconut aroma that fills the house and has everyone asking, “What’s cooking?” My kids couldn’t get enough, and my husband went back for seconds before I’d even sat down. This has become one of our go-to recipes for busy weeknights because it’s quick, easy, and feels like such a treat. It’s also one of those meals that works for just about any occasion—whether it’s a quiet dinner for two or a casual get-together with friends.
The best part? You can make it in less than 30 minutes, with just a handful of ingredients. No complicated steps, no endless prep—just juicy shrimp coated in a velvety coconut sauce that clings to every bite. Serve it over rice, and you’ve got a dish that’s both comforting and a little bit indulgent. Once you try it, I’m pretty sure it’ll earn a permanent spot in your dinner rotation, just like it did in ours.
Questions I Often Get Asked About This Recipe
Can I use frozen shrimp?
Yes! Just thaw them completely before cooking and pat them dry to avoid excess water in the pan.
Is this dish very sweet?
It has a subtle sweetness from the coconut milk and sugar, but it’s not overpowering. You can adjust to taste.
What can I serve with coconut shrimp?
Steamed jasmine rice is my go-to, but it’s also delicious with fried rice or noodles.
Can I make it ahead of time?
It’s best enjoyed fresh, but you can make the sauce ahead and store it in the fridge for up to two days. Reheat gently and toss with cooked shrimp.
What if I don’t have coconut milk?
You can use heavy cream with a splash of coconut extract as a substitute, though the flavor will be slightly different.
What You Need to Make Best Chinese Coconut Shrimp
1 lb (450g) large shrimp, peeled and deveined (tails on optional)
1 cup coconut milk
2 tbsp sugar (or honey)
1 tbsp soy sauce
1 tbsp cornstarch (mixed with 2 tbsp water)
2 tbsp vegetable oil
1 tsp garlic, minced
Salt and pepper, to taste
Cooked jasmine rice, for serving
Special Equipment: Large skillet or wok, wooden spoon or spatula.
How to Make Best Chinese Coconut Shrimp
Heat vegetable oil in a large skillet or wok over medium-high heat.
Season shrimp lightly with salt and pepper. Add to the pan and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same pan, add garlic and cook for 30 seconds until fragrant.
Pour in coconut milk, sugar, and soy sauce. Stir well and bring to a gentle simmer.
Add the cornstarch slurry and stir until the sauce thickens.
Return the shrimp to the pan, tossing to coat them in the sauce. Cook for 1–2 minutes until heated through.
Serve hot over rice, spooning extra sauce on top.
Tips for Making the Best Chinese Coconut Shrimp
Don’t overcook the shrimp—they can become rubbery if left on the heat too long.
Use full-fat coconut milk for a creamier, richer sauce.
Adjust sweetness by adding more or less sugar depending on your preference.
Add heat with a pinch of red pepper flakes if you like it spicy.
Garnish with fresh cilantro or chopped green onions for a pop of color and freshness.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely loved this! Made it in under 25 minutes and my whole family devoured it.” – Karen L.
⭐️⭐️⭐️⭐️“Really tasty, but next time I’ll cut back a bit on the sugar for my taste.” – Mike T.
⭐️⭐️⭐️⭐️⭐️ “Perfect for a busy weeknight. I served it with garlic fried rice and it was amazing!” – Jenny S.
⭐️⭐️⭐️⭐️ “Great flavor, but I think I’ll add some red chili next time for a little kick.” – Sasha P.
⭐️⭐️⭐️⭐️⭐️ “This has officially replaced our Friday takeout night. So easy and delicious!” – Laura H.
Printable Recipe
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Best Chinese Coconut Shrimp
This Best Chinese Coconut Shrimp recipe is a quick and flavorful dish featuring juicy shrimp coated in a creamy, lightly sweet coconut sauce. Perfect for busy weeknights or special occasions, it comes together in under 30 minutes and pairs beautifully with jasmine rice. With simple ingredients and easy steps, it’s a recipe that feels restaurant-quality but is completely doable at home.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (tails on optional)
- 1 cup coconut milk
- 2 tbsp sugar (or honey)
- 1 tbsp soy sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 2 tbsp vegetable oil
- 1 tsp garlic, minced
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
- Special Equipment: Large skillet or wok, wooden spoon or spatula.
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Season shrimp lightly with salt and pepper. Add to the pan and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same pan, add garlic and cook for 30 seconds until fragrant.
- Pour in coconut milk, sugar, and soy sauce. Stir well and bring to a gentle simmer.
- Add the cornstarch slurry and stir until the sauce thickens.
- Return the shrimp to the pan, tossing to coat them in the sauce. Cook for 1–2 minutes until heated through.
- Serve hot over rice, spooning extra sauce on top.
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