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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!
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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.

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Valerie Bertinelli’s Coconut Shrimp | Food Network

44 Comments

  4. Staci Washington

    Hey Valerie,

    I'm that mixed light skinned black girl that was with Rob the artist in the van in the 1980s. He made you that beautiful oriental rug…how's Ed and the kids. God bless and wish you well…I look forward to trying this recipe.❤🐬🐬🐬🐬🐬🐦🌺🙋

  7. Frances Bradley

    Love Valerie & her demos and I'm sad she will no longer be on FoodNetwork. Hope some other channel picks her up. This video is an oldie which i don't mind but wish it would indicate as one.

  9. orland0110

    Yay, another video with Valerie Bertinelli, so awesome!!! This coconut shrimp recipe loos so delicious.

  10. Faigee

    I always keep a large bowl of water handy so I can give the shrimp a good dip and rince so any little feet or scale comes off. I do the same with hardboiled legs.

  12. J24

    Valerie they can cancel you but you can ignore that and just run your own You Tube cooking channel way more control for you, hire a producer and editor and people will watch and tell tommy to fo for me 16:40 16:

  14. Lisa Kipp

    Every time I see you cook I love it! I just don't understand why in the world food Network decided to cancel your show. Makes no sense to me. Love you girl!

  29. shelly

    😆 hi Val…just wanted to tell you that is not a vein you're looking for!! It's poop… the shrimps digestive waste . Lol

  36. Shirley Kahn

    Valerie thank you for that recipe which I will use in my next dinner. The shrimp look delicious and the ingredients are keeping with a Ketogenic diet which I am on. The pork rinds with the coconut is a great coating to use and something new I have learned from you.

  39. Patti Francis

    I love watching Val cook she is so passionate about each recipe. Everything always looks delicious and she makes everything look easy.

  44. Marilee Jones

    Shrimp is one of my favorite fish and coconut crusted just sounds wonderful and probably tastes ten times that.🎉

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