Hawaiian Creamy Coconut Shrimp

5 from 1 vote

How to make Creamy Coconut Shrimp. Our Hawaiian recipe features crispy deep fried battered shrimp tossed in a coconut mayonnaise dressing.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Hawaiian

Keyword: Creamy Coconut Shrimp

Servings:

Calories: 424kcal

In a small bowl combine the coconut milk and brown sugar. Heat in the microwave for 45 seconds and then stir until the sugar is dissolved.
In a small mixing bowl, whisk together the mayo, coconut milk mixture, lemon juice, salt and pepper. Set the sauce aside.
In a large bowl, whisk together the egg whites, soda water, 1 cup of mochiko sweetened rice flour, cornstarch, 1 tsp salt and 1/2 tsp of black pepper. Let stand for 7-10 minute so the flour can hydrate.
Place the shrimp on a baking sheet and pat dry with paper towels. Meanwhile, prepare a wire rack or line a baking sheet with paper towels.
Fill a large wok with 2 inches of canola oil and heat until it reaches a temperature of 350 F.
Place the remaining 1 cup of mochiko in a shallow dish and coat the shrimp, shaking off any excess, then dip into the batter, letting the excess drip off.
Once the oil is ready, fry the shrimp in batches until they turn pink and the coating is golden brown, about 3 minutes. Transfer to a wire rack and let cool slightly.
In a medium bowl, toss the warm shrimp with half of the reserved sauce and toss to fully coat the fried breaded shrimp.
Spoon any remaining sauce onto a plate and top with shrimp. Garnish with toasted coconut pieces, fried garlic or shallots and sliced scallions. Serve with steamed rice.