Best Chile Coconut Cream Sauce Recipes

Coconut Shrimp with Creamy Chili Sauce image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

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.

Chile Coconut Cream Sauce image

Provided by Grannydragon

Categories Sauces

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup white wine
1/2 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup unsweetened coconut milk
1 teaspoon shallot, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon Thai sweet chili sauce
1 teaspoon basil, chopped
1 tablespoon butter

Steps:

In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger.
Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
Makes about 1/2 cup. Serve over fish.

Nutrition Facts : Calories 214.7, Fat 20.1, SaturatedFat 14.1, Cholesterol 48.4, Sodium 142, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 1.9