Name: Coconut Shrimp with Creamy Chili Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Directions

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20m Easy 99%

CLASS

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.

Cook’s Note

If you can't find Pork Panko, blitz 1 cup of fried pork rinds or chicharron in a food processor so the consistency resembles traditional breadcrumbs.

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Coconut Shrimp with Creamy Chili Sauce

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