Gluten-Free Coconut Shrimp

Experience the irresistible crunch and tropical flavors of our Gluten-Free Coconut Shrimp, a delightful appetizer that's perfect for gatherings or as a tasty snack. These plump, juicy shrimp are coated in a crispy, gluten-free coconut crust that's both savory and sweet, delivering a delightful contrast of textures and tastes. Accompanied by a creamy white dipping sauce, this dish is a gluten-free twist on a classic favorite, ready to satisfy your cravings for a delectable seafood treat.

Ingredients:

For the Gluten-Free Coconut Shrimp:

• 1 pound large shrimp, peeled and deveined (tails on)

• 1 cup gluten-free all-purpose flour

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs, beaten

• 1 cup shredded unsweetened coconut

• Cooking oil for frying (such as vegetable or coconut oil)

For the White Dipping Sauce:

• 1/2 cup dairy-free mayonnaise

• 2 tablespoons dairy-free yogurt or sour cream

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

Instructions:

For the Gluten-Free Coconut Shrimp:

1. Prepare the Shrimp:

• Pat the peeled and deveined shrimp dry with paper towels and set aside.

2. Prepare a Dredging Station:

• In one shallow bowl, combine the gluten-free all-purpose flour, garlic powder, paprika, salt, and black pepper.

• In another shallow bowl, place the beaten eggs.

• Place the shredded coconut in a third shallow bowl.

3. Coat the Shrimp:

• Dip each shrimp into the flour mixture, shaking off any excess.

• Next, dip it into the beaten eggs.

• Finally, coat the shrimp in the shredded coconut, pressing gently to adhere.

4. Heat the Oil:

• In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until it reaches 350°F (175°C). You can also use a deep fryer.

5. Fry the Shrimp:

• Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

For the White Dipping Sauce:

6. Prepare the Sauce:

• In a small bowl, whisk together the dairy-free mayonnaise, dairy-free yogurt or sour cream, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Adjust the seasoning to taste.

7. Serve:

• Arrange the crispy Gluten-Free Coconut Shrimp on a serving platter with the white dipping sauce on the side.

8. Enjoy:

• Serve the coconut shrimp while hot, dipping them into the creamy white sauce for a delightful gluten-free appetizer or snack.

These Gluten-Free Coconut Shrimp are crispy, flavorful, and paired perfectly with the creamy white dipping sauce. Enjoy this delicious dish as an appetizer or main course!