Creamy Coconut Shrimp Recipe Easy Asian Party Starter Ideas

Name: Creamy Coconut Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound large shrimp, peeled and deveined; ½ cup shredded unsweetened coconut (toasted); ¼ cup cornstarch; 1 cup full-fat coconut milk; ⅓ cup mayonnaise; 2 tablespoons honey; 1 tablespoon fresh lime juice; 2 cloves garlic, minced; ½ teaspoon ground ginger; Salt and pepper, to taste; Vegetable or canola oil, for frying; 2 tablespoons green onions, thinly sliced

Posted on January 26, 2026

Kennedy Ward

creamy coconut shrimp recipe - featured image

Jump to Recipe·Print Recipe

There was this one Friday night when I invited a handful of friends over for an impromptu gathering, and I had zero time to fuss over complicated appetizers. Then I whipped up this creamy coconut shrimp recipe, and let me just say—it disappeared faster than I could even plate it. The combination of crispy, golden shrimp with that luscious, slightly sweet coconut cream sauce? Total crowd-pleaser.

I’ve made this creamy coconut shrimp recipe more times than I can count now, especially when I need a quick Asian party starter that feels fancy but is shockingly easy. The first time I nailed it, I was honestly surprised how such simple ingredients could create something so addictive. So, if you love shrimp and crave that perfect balance of creamy and tropical flavors, keep reading—this one’s for you.

Why You’ll Love This Recipe

Okay, real talk—this creamy coconut shrimp recipe has officially spoiled me for all other party starters. Here’s why I keep coming back to it:

Super quick to make: From peeling shrimp to serving, you’re looking at about 30 minutes tops. I’ve literally thrown this together after a long workday with a glass of wine in hand.
Perfect balance of flavors: The creamy coconut sauce has just the right touch of sweetness and tang, which pairs beautifully with the crispy, lightly spiced shrimp. It’s like a mini vacation in your mouth.
Everyone loves it: I’ve made this for my picky family, and they go nuts. Also a hit at potlucks with friends who can’t get enough of Asian flavors.
Minimal ingredients, maximum impact: No weird or hard-to-find stuff here. Most of these you probably already have in your pantry or fridge.

This is the kind of recipe that makes you feel like you’ve got your party game on point without breaking a sweat. Honestly, it’s become my go-to when I want something that’s both impressive and comforting.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s straightforward and mostly pantry staples, but each one plays a crucial role in making this creamy coconut shrimp recipe sing.

Large shrimp (1 pound / 450g, peeled and deveined) — I prefer wild-caught if I can find it, but frozen works fine too. Just thaw completely and pat dry.
Shredded unsweetened coconut (½ cup / 40g) — Toasted for that toasty crunch and tropical flavor. Don’t skip toasting, it makes all the difference.
Cornstarch (¼ cup / 30g) — This helps the shrimp get that crispy coating without frying in a ton of oil. I’ve tried flour, but cornstarch gives the best crunch.
Coconut milk (1 cup / 240ml, full fat) — For the creamy sauce. I always go full fat because it’s richer and more flavorful.
Mayonnaise (⅓ cup / 80g) — Adds silkiness and tang to the sauce. I use the kind with real eggs, none of that “light” stuff.
Honey (2 tablespoons / 30ml) — Balances the coconut’s creaminess with a touch of sweetness. Maple syrup works in a pinch, but honey is my favorite.
Fresh lime juice (1 tablespoon / 15ml) — Brightens everything up and cuts through the richness.
Garlic (2 cloves, minced) — For that savory depth. Fresh is best, but garlic powder can work if you’re in a bind.
Ground ginger (½ teaspoon) — Adds warmth and subtle spice. Fresh ginger is great too, about 1 teaspoon grated.
Salt and pepper — To taste. I’m pretty generous with the salt here because it brings out the coconut’s natural sweetness.
Vegetable or canola oil (for frying) — Neutral oil with a high smoke point. I keep a bottle handy just for this recipe.
Green onions (2 tablespoons, thinly sliced) — For garnish and a fresh bite.

Pro tip: I always toast the shredded coconut in a dry pan over medium heat for about 3 minutes, stirring constantly until golden and fragrant. It takes your shrimp from good to next-level.

Equipment Needed

You don’t need a fancy kitchen to pull off this creamy coconut shrimp recipe—I’ve made it in everything from my tiny college apartment kitchen to my current setup.

Large skillet or frying pan — A non-stick one is ideal for frying the shrimp evenly without sticking.
Mixing bowls — At least two: one for dredging the shrimp and another for mixing the sauce.
Measuring cups and spoons — I know eyeballing works for some, but this recipe rewards precision.
Whisk or fork — For blending the sauce ingredients smoothly.
Tongs or slotted spoon — Handy for flipping shrimp and draining excess oil.
Paper towels — To drain the fried shrimp and keep them crispy.

Alternative: No non-stick pan? A well-seasoned cast iron skillet works beautifully. Just watch the heat to avoid burning the coconut.

How to Make It: Step-by-Step

Alright, let’s get into the nitty-gritty of making this creamy coconut shrimp recipe. I’m walking you through every step like I’m right there with you.

Prep your shrimp (5 minutes)
Pat the peeled and deveined shrimp dry with paper towels. This helps the coating stick better and prevents oil splatter later.
Toast the coconut (3 minutes)
In a dry skillet over medium heat, toast the shredded coconut, stirring constantly until it’s golden brown and smells nutty. Transfer to a plate to cool.
Coat the shrimp (5 minutes)
Place the cornstarch in a shallow bowl. Lightly dredge each shrimp in the cornstarch, shaking off excess. This thin layer makes the shrimp extra crispy without frying in a ton of oil.
Fry the shrimp (8-10 minutes)
Heat about 2 tablespoons of vegetable oil in your skillet over medium-high heat. Add shrimp in batches, making sure not to crowd the pan. Fry for about 2 minutes per side or until golden and crispy. Remove shrimp and drain on paper towels.
Make the creamy coconut sauce (5 minutes)
In a bowl, whisk together coconut milk, mayonnaise, honey, lime juice, minced garlic, ground ginger, salt, and pepper until smooth. Taste and adjust seasoning—sometimes a little extra lime juice wakes it up.
Combine shrimp and sauce (2 minutes)
Toss the warm shrimp gently in the sauce until coated. Then sprinkle the toasted coconut over the top along with sliced green onions.
Serve immediately
This creamy coconut shrimp is best enjoyed fresh and warm, but if you have leftovers (rare!), you can refrigerate and reheat gently.

Quick note: Don’t skip toasting the coconut or blending the sauce ingredients well—they’re the secret to that dreamy creamy texture and flavor.

My Best Tips & Techniques

Okay, here’s where I spill all the stuff I’ve learned from making this creamy coconut shrimp recipe way too many times…

Don’t overcrowd the pan: Frying shrimp in batches keeps the oil hot and ensures that crispy golden crust. Overcrowding leads to soggy shrimp, and nobody wants that.
Dry shrimp = crispier shrimp: Patting the shrimp dry before dredging is a game-changer. I usually blot mine with paper towels twice if needed.
Use full-fat coconut milk: I’ve tried light versions, but they just don’t give that rich, silky sauce that I crave.
Mix sauce last minute: The sauce tastes best freshly made. If you make it too early, it can separate or lose its brightness.
Adjust sweetness and tang: Depending on your coconut milk brand, you might want a bit more honey or lime juice. Taste as you go!
Green onions add freshness: Don’t skip the garnish—it balances the creamy sauce with a little sharp crunch.
Try using a kitchen thermometer: I keep mine around 350°F (175°C) for frying shrimp to get that perfect crispy texture without burning.
Leftover sauce is magic: Use it as a dip for veggies or drizzle over grilled chicken. I’ve been known to eat it straight from the bowl (no shame).

Ways to Mix It Up

Once you’ve nailed the classic creamy coconut shrimp recipe, here’s where you can have some fun and make it your own.

Spicy kick: Add 1 teaspoon sriracha or chili garlic sauce to the sauce mix for a fiery twist. I did this for a game night, and it was a hit.
Crunchy upgrade: Mix some panko breadcrumbs with the cornstarch for an extra crunch layer. Just don’t go overboard or it gets too thick.
Herbaceous flair: Toss in chopped cilantro or Thai basil with the green onions for a fresh, herbal punch.
Mango salsa topping: Add a dollop of fresh mango salsa on top before serving for a tropical vibe that pairs beautifully.
Gluten-free option: Use rice flour instead of cornstarch if you want to keep it gluten-free. It works well and keeps the shrimp crispy.
Vegan alternative: Swap shrimp with battered tofu cubes and fry the same way. Use vegan mayo in the sauce and you’re golden.
Sweet & sour twist: Stir in a tablespoon of rice vinegar and a dash of soy sauce into the sauce for a tangier version.

Serving Ideas & Storage

This creamy coconut shrimp recipe is a star on its own, but a few serving ideas can really make your party spread sing.

Serve as finger food: Arrange on a platter with toothpicks—this makes it perfect for mingling guests.
Rice bowl: Spoon the shrimp and sauce over steamed jasmine or sticky rice for a quick meal.
With fresh greens: Serve atop a crunchy Asian slaw or mixed greens for a light touch.
Dipping sauce sidekick: Pair with extra sauce or a simple sweet chili sauce for those who want more kick.

Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to avoid sogginess. I don’t recommend freezing since the texture of the shrimp and sauce changes.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I appreciate about this creamy coconut shrimp recipe from a health perspective.

Per Serving (approx.)	Amount
Calories	280
Protein	23g
Fat	18g
Carbohydrates	8g
Fiber	1g

The shrimp pack a solid protein punch, which keeps you full and satisfied. Coconut milk and shredded coconut provide healthy fats that give energy without feeling heavy. Plus, the lime juice adds a nice dose of vitamin C. Just a heads up: this recipe does have some fat thanks to coconut milk and mayo, but I find it totally worth it for a party treat.

Final Thoughts

So that’s my creamy coconut shrimp recipe—the easiest Asian party starter that always gets compliments. I know I’ve gone on about it, but when you find a recipe that’s quick, flavorful, and crowd-approved, you want to share it with everyone.

This dish has become my secret weapon when I need something impressive but stress-free. I hope you love it as much as my friends and family do. Seriously, once you make it, I guarantee you’ll find yourself craving it again and again.

Don’t be shy about making it your own—try the spicy or mango versions, swap ingredients based on what’s in your pantry, and above all, enjoy the process (and the delicious results!).

If you give this creamy coconut shrimp recipe a try, please drop a comment below and let me know how it turns out. Or better yet, snap a pic and tag me on Instagram—I’m always excited to see your takes!

Happy cooking and cheers to your tastiest party yet!

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! Just make sure to thaw them completely and pat them dry before dredging. This helps get that crispy crust and prevents sogginess. I usually thaw mine overnight in the fridge or under cold running water if I’m in a rush.

Q: What can I substitute for mayonnaise in the sauce?

A: If you want to skip mayo, Greek yogurt or coconut cream can work, but the texture and tang will change a bit. I haven’t tried yogurt in this recipe, but coconut cream keeps the tropical vibe going strong.

Q: How do I know when the shrimp are done frying?

A: They turn a gorgeous golden brown and curl up slightly. Each side usually takes about 2 minutes on medium-high heat. Don’t overcook or they’ll get rubbery—shrimp cook fast, so keep an eye on them!

Q: Can I make the sauce ahead of time?

A: You can mix the sauce a few hours ahead and keep it covered in the fridge. Just give it a good stir before tossing with the shrimp to bring it back together. But I recommend making it fresh if you can—the flavors are brightest that way.

Q: Is there a way to make this recipe gluten-free?

A: Yes! Just swap the cornstarch with a gluten-free flour or rice flour. I’ve done this with rice flour, and it works great for keeping the shrimp crispy without any gluten.

Pin This Recipe!