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!
