Recipe courtesy of Valerie Bertinelli

Coconut Shrimp with Creamy Chili Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Line a baking sheet with parchment paper.
  2. 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.  
  3. Sprinkle the shrimp with salt and pepper. 
  4. 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. 
  5. 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.  
  6. Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside. 
  7. 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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