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    Home » Recipes » Appetizers

    Coconut Shrimp

    Published: Aug 12, 2016 · Modified: Jul 12, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Coconut Shrimp makes a terrific appetizer any time of year. Although I'm more likely to be cooking something on the barbecue in the summer if it’s raining, I’m cooking indoors.

    Contents show
    1 Gluten Free Breading
    2 More Recipes with Breading
    3 Coconut Shrimp
    3.1 Ingredients 1x2x3x
    3.1.1 Bowl #1 – DRY
    3.1.2 Bowl #2 – WET
    3.1.3 BOWL #3 – DRY
    3.1.4 SERVING
    3.2 Instructions

    Coconut adds a tropical flare making these coconut shrimp a change from the ordinary. Coconut is readily available in the baking aisle at grocery stores but unsweetened coconut is sometimes harder to find.

    For this recipe finely shredded coconut gives a neat, clean look like you see in the photo here. I often prefer the less formal look you get from using flakes or fancy coconut as it's sometimes called. However, I can only find an unsweetened version at the health food store. Today I used what I had on hand so go ahead and experiment to see what you like.

    Gluten Free 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

    Don't rush. Once the food is coated letting it sit for a several minutes allows the coating to dry and adhere to the food. To minimize the stress of entertaining, do this prep before your company arrives rather than throwing it all together at the last minute.

    This breading method can be applied to anything from chicken strips or pork chops. For more on breading check out this post for breaded pork chops with a cornflake breading. It's perfect for many things; schnitzel, chicken strips and more

    Add this Coconut Shrimp to your list of quick appetizers to make any time of year! Let me know in the comments below if you like these or how you served them.


    More Recipes with Breading

    Click on the text on the image(s) to go to the recipe/blog post.

    Gluten Free Breaded Pork Chops in a frying pan topped with lemon wedges.
    Breaded Pork Chops
    For this version of Sesame Baked Chicken I used cornmeal instead of the cornflake is delicious hot or cold. Served with potato salad it makes a perfect picnic.
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    A plate of gluten free calamari served with ancho chile mayo and lime salt.
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    A serving dish filled with gluten free coconut shrimp garnished with a twist of lemon.

    Coconut Shrimp

    Cinde Little
    Coconut is an upgrade from breadcrumbs. In this recipe it adds a tropical flair making these Coconut Shrimp a terrific first course.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Course Appetizer
    Servings 4 people

    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

    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.
    Keyword coconut shrimp
    Tried this recipe?Let us know how it was!

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    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

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