Coconut Shrimp With Creamy Chili Sauce Best Recipes

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COCONUT SHRIMP WITH CREAMY CHILI SAUCE

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Coconut Shrimp with Creamy Chili Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • 3/4 cup almond flour
  • 2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • 1 cup shredded unsweetened coconut
  • 1 cup crushed pork rinds, such as Pork Panko breadcrumbs
  • 3/4 pound large shrimp, peeled and deveined, tails on
  • About 1 1/4 cups coconut oil
  • 1/2 cup sweet Asian chili sauce
  • 1/2 cup mayonnaise
  • Lemon wedges, for serving

Steps:

  • Line a baking sheet with parchment paper.
  • Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
  • Sprinkle the shrimp with salt and pepper.
  • Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
  • Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
  • Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
  • Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.

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