Best Coconut Shrimp With Creamy Chili Sauce Recipes

SHRIMP WITH RED CHILI COCONUT SAUCE

Shrimp with Red Chili Coconut Sauce image

Give shrimp a sweet and spicy makeover with red chili coconut sauce. It's swimming with savory soy, scallions, and peanut butter.

Provided by Fanny Slater

Categories Shrimp

Time 20m

Number Of Ingredients 14

Ingredients

1 1/2 pounds shrimp (or about 16 large,) peeled and deveined with the tails on
1 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup cornstarch
3 tablespoons coconut oil, divided
2 large cloves garlic, minced
2 tablespoons Thai roasted red chili paste
1 tablespoon chili garlic sauce (optional, for added heat)
2 tablespoons smooth peanut butter
1 cup canned unsweetened coconut milk
3 tablespoons low-sodium soy sauce or gluten-free tamari
1 tablespoon rice vinegar
Juice of 2 limes (about 4 tablespoons), plus additional lime wedges for garnish
1/4 cup thinly sliced green onions, white and light green parts only, divided

Steps:

Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.

Nutrition Facts : ServingSize 1 plateful, Calories 495 calories, Sugar 2.8 g, Sodium 1313.9 mg, Fat 28.5 g, SaturatedFat 20.1 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 1 g, Protein 38.4 g, Cholesterol 273.7 mg

COCONUT SHRIMP WITH CREAMY CHILI SAUCE

Coconut Shrimp with Creamy Chili Sauce image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

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.