Valerie Bertinelli's Coconut Shrimp | Food Network
Cook along with Valerie as she creates a lighter coconut shrimp, using an almond flour dredge and coconut oil saute! Get the recipe ▶ https://ift.tt/eBHIZMF Subscribe to Food Network ▶ https://ift.tt/AZjdPOI Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Coconut Shrimp with Creamy Chili Sauce RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 30 min Active: 30 min 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 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/9nHUEi4 ▶ FULL EPISODES: https://ift.tt/tacGX4Z ▶ FACEBOOK: https://ift.tt/WFHskb5 ▶ INSTAGRAM: https://ift.tt/NDuV0pt ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #FoodNetwork #CoconutShrimp Valerie Bertinelli's Coconut Shrimp | Food Network https://www.youtube.com/watch?v=z7KZqW99q2Y
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