Chef Lin's Coconut Shrimp

"This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (Bird) created this recipe (that I was Inspired by) from a buffet item at Chef Lin's Chinese Buffet in Chattanooga, TN. At Chef Lin's I would grab this up by the bowlful. :)"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Crystal M. photo by Crystal M.
photo by 2Bleu photo by 2Bleu
photo by Roxy K. photo by Roxy K.
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat the olive oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
  • Add green onion and CAREFULLY add the amaretto. Cook 1-2 minutes more until shrimp begins to caramelize.
  • Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes).
  • Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.

Questions & Replies

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  1. Danny L.
    My sauce never thickens up. Stays soupy and I’m following the recipe to a T. Any suggestions? Second time this has happened
     
  2. Brenda M.
    Can you omit the amaretto?
     
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Reviews

  1. Crystal M.
    I didnt add the green onions nor liquor and it still came out amazing. I made two pounds of shrimp so I also doubled the recipe and reduced the sauce by eye. I'd recommend it. (:
     
    • Review photo by Crystal M.
  2. Roxy K.
    Second time making this in two weeks. Fabulocious!!!
     
    • Review photo by Roxy K.
  3. Jonathan Melendez
    I always think of breaded and fried when I think of coconut shrimp but this is a nice change up. The sauce is creamy and delicious and the shrimp is cooked perfectly with this method. I loved it!
     
  4. Gabriela A.
    Soooo good! I did it with coconut rice and was like expected. I used coconut oil and coconut sugar instead of bc didn't have what the recipe say and turned out delicious!!! Definitely I'd make it again. Hubby is crazy about this recipe now ;-) thx!
     
    • Review photo by Gabriela A.
  5. Brynn W.
    One of the best things I have ever made. DELICIOUS!!!!!!!!
     
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Tweaks

  1. Jonathan Melendez
    The store didn't have jumbo shrimp so I just got whatever they had but it still worked great. Also served it over pasta!
     
  2. plozanofranz
    Since I wanted it to be breaded like in Chinese restaurants, I substituted a 1lb 4oz box of popcorn shrimp for the shrimp and because of that I doubled the sauce recipe. I also added some flour to the sauce to make it thicken since I had read in previous reviews that it would not thicken and it worked perfectly. I did not use Amarretto liquor or green onion and it turned out amazing.
     
  3. tobiasbetancourt
    I had already intended on tweaking it, but I bought coconut cream instead of coconut milk, so thats a rather large change. No extracts or added sugars at all, although I accidentally added too much amaretto (probably about 2-3 tbsps instead of 1). Of course, I had a harder time thickening it due to the additionally liquid, but it was very, very good. I want to try this again with coconut milk and the correct about of amaretto, but if that doesn't improve it, I'll still be happy to make it this way again.
     
  4. paula c.
    This is how my dish came out thanks 2 my husband!
     
  5. Francis B.
    Try Pastis or Pernod liquor instead of Amaretto. Delicious!
     

RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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