Gluten Free Coconut Shrimp

Gluten free Coconut Shrimp is a smart way to add a crunchy breading that is gluten free. Coconut adds a tropical flare making this appetizer a change from the ordinary.

For more ideas for gluten free breading check out this recipe for breaded pork chops with cornflake breading or this one for gluten free breaded chicken strips.

Ingredients

We like large shrimp, labelled 16-20 count which means 16-20 shrimp per pound.

• shrimp
• sweet rice flour
• egg
• milk
• unsweetened, shredded coconut (or desiccated) - Sweetened coconut is readily available in the baking aisle at grocery stores but for some reason unsweetened coconut is a little harder to find.
• sweet chile sauce

See recipe card for exact amounts.

Instructions for Breading

When you are breading any food, gluten or no gluten, the general guide to make a coating that sticks is DRY/WET/DRY and don't rush it. Start with your wet food item then:

• DRY - dredge it in some flour
• WET – dip it in an egg wash
• DRY – drop it into the outer coating and pat the coating on until it sticks

Gluten Free Coconut Shrimp

Coconut is an upgrade from breadcrumbs. In this recipe it adds a tropical flair making these Coconut Shrimp a terrific first course.

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Course: Appetizer

Cuisine: American, Canadian

Keyword: coconut shrimp

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 18 shrimp

Calories: 79kcal

Author: Cinde Little

Ingredients

• ▢ 1 lb large shrimp, peeled, tails removed (16-20 count)

Bowl #1 – DRY

• ▢ ½ cup sweet rice flour
• ▢ salt & pepper

Bowl #2 – WET

• ▢ 1 egg
• ▢ 2 tablespoon milk

BOWL #3 – DRY

• ▢ 1 cup unsweetened, shredded coconut (or desiccated)
• ▢ olive oil for frying

SERVING

• ▢ sweet chile sauce

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Instructions

Prepare 3 bowls as follows:

• BOWL #1 – Combine flour with salt and pepper. Set aside.
• BOWL #2 – Whisk egg and milk together. Set aside.
• BOWL #3 – Place coconut in a shallow bowl. Set aside.
• Place a cooling rack on top of a baking tray. Set aside.
• Lay shrimp on paper towel and pat dry.
• Dip each shrimp into the bowls in order; flour, egg, coconut. Place on the wire rack to allow coating to adhere to shrimp. Can be done 1 hour in advance.
• Heat oil in a sauté pan over medium-high heat. Cook shrimp for 2 minutes, turn and cook for another 1-2 minutes until coconut is brown and shrimp are cooked through.
• Serve with sweet Thai chili sauce.

Nutrition

Serving: 3shrimp | Calories: 79kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 427mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

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