Gluten Free Coconut Breaded Shrimp

This recipe uses shredded coconut in place of breadcrumbs making it naturally gluten free. The tropical twist is crunchy and delicious making it a terrific appetizer or starter year round.

Course Appetizer

Cuisine American, Canadian

Keyword coconut breaded shrimp, gluten free breading recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings shrimp

Calories 79kcal

Author Cinde Little

Equipment

Ingredients

1 lb large raw shrimp, peeled (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 (optional)

sweet chile sauce

Instructions

Prepare 3 shallow bowls as follows:

BOWL #1 – Combine flour, salt and pepper. Set aside.
BOWL #2 – Whisk egg and milk together. Set aside.
BOWL #3 – Coconut. 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.

Notes

Sold by the number of shrimp per pound, we like large shrimp to make an impressive presentation. Smaller shrimp will taste good but be more work without the nice presentation.

Nutrition