Cook along with Valerie as she creates a lighter coconut shrimp, using an almond flour dredge and coconut oil saute!
Get the recipe ▶ https://foodtv.com/3nu07su
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 behindthescenes 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 coconutpanko 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 mediumhigh 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 panfry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a papertowellined 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 musteat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK:   / foodnetwork  
▶ INSTAGRAM:   / foodnetwork  
▶ TWITTER:   / foodnetwork  

#ValerieBertinelli #FoodNetwork #CoconutShrimp

Valerie Bertinelli's Coconut Shrimp | Food Network
   • Valerie Bertinelli's Coconut Shrimp |...