COCONUT SHRIMP WITH CREAMY CHILI SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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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AFWL Ali_Haider
[email protected]This recipe is a great way to impress your guests. The shrimp are elegant and the sauce is flavorful. I love serving this at parties.
Ifza Nabila
[email protected]I've made this recipe several times and it's always a hit. The shrimp are always cooked perfectly and the sauce is delicious. I love serving this with a side of rice.
Jamilu Aliyu
[email protected]This is my go-to recipe for coconut shrimp. It's always a crowd-pleaser. I love the crispy shrimp and the creamy sauce.
Brandon Baird
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the shrimp and the sauce. I will definitely be making this again.
Ainu Shah
[email protected]I'm allergic to coconut, so I substituted almond flour for the coconut flour. The shrimp were still delicious and the sauce was just as creamy.
Vid Mate
[email protected]This recipe is a great way to use up leftover shrimp. I had some cooked shrimp in the fridge and I decided to try this recipe. The shrimp were delicious and the sauce was perfect.
Meer Hamza
[email protected]I love the ease of this recipe. It's so simple to make and the results are always delicious. I've made this several times and it's always a hit.
Dhanu Dhanu
[email protected]I'm not a big fan of coconut shrimp, but this recipe changed my mind. The shrimp were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Colleen Pienaar
[email protected]This recipe is a keeper! The shrimp were crispy and flavorful, and the sauce was creamy and delicious. I served this with a side of rice and it was a perfect meal.
Emma-Leigh Stocker
[email protected]I made this dish for my family and they all loved it. The shrimp were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Sawar Khan
[email protected]This is one of my favorite recipes! The shrimp are always cooked perfectly and the sauce is so creamy and flavorful. I love serving this with a side of steamed vegetables.
Penny Thembelihle
[email protected]I love the combination of sweet and spicy in this dish. The coconut shrimp are crispy and flavorful, and the creamy chili sauce has just the right amount of heat. I served this with jasmine rice and it was a perfect meal.
Brasio Megaton
[email protected]These coconut shrimp with creamy chili sauce were a hit at my party! The shrimp were cooked perfectly and the sauce was delicious. I will definitely be making this again.