Have you been missing coconut shrimp since you went gluten free? These gluten free ones are sweet, salty, and pop-in- your-mouth tastey. And they are easier to make that you might think. Once you get the hang of it, you can throw these together in minutes. They make for great appetizers or party fare, but if you luv ’em as much as we do, you might want to serve them up for dinner with some Jasmine rice and a salad.
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What you need:
oil for deep frying
1 cup gluten free bread crumbs
TIP: You can buy these at many gf food stores, but we usually make our own in our food processor with our stale gf bread. Just make sure it is completely dehydrated and then grind away!
1 cup unsweetened shredded coconut
TIP: Use sweetened if you like your coconut shrimp to have that macaroon taste.
1 to 1 1/2 pound deveined medium shrimp
TIP: Leave the tale on. It provides a handy handle when you are coating these.
1/2 teaspoon xanthan gum
1/4 cup rice flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
1/2 tablespoon corn starch – You could use tapioca flour for this if you can’t eat corn
TIP: I’m sure an all-purpose gf flour like Cup 4 Cup or Cloud 9 would work for this. Just replace the 5 ingredients above with about 1/2 cup of all purpose flour.
2 – 3 eggs, beaten
salt and pepper to taste
What you’ll do:
Heat oil to 350 degrees in deep fryer or in Dutch Oven.
Combine xanthan gum, rice flour, tapioca flour, coconut flour, corn starch, salt and pepper and set aside.
Beat eggs in a small bowl and set aside.
Combine bread crumbs and coconut in a bowl and set aside.
One by one, dredge the shrimp in the flour mix. Then dip in the egg and dredge in the coconut mix. Press into the coconut to help it all stick together.
When they are all prepared and the oil is at about 350 degrees, deep fry in small batches for 2 – 3 minutes.
Set aside on a paper towel lined plate to drain. Eat while warm.
Serve with plum sauce, sweet chili sauce, or seafood sauce.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada