Crispy, chewy deliciousness. That’s how I think of these easy-peasy Gluten Free Coconut Shrimp. You don’t have to be in the islands to eat Gluten Free Coconut Shrimp (or regular Coconut Shrimp)!
RECIPE IDEA: Homemade Gluten Free Coconut Shrimp. Eat some love.
Don here. I went to a networking event a couple of weeks ago at Beyond Restaurant in Harrisonburg, VA. One of the finger foods served was Coconut Shrimp, an all-time favorite of most attendees. I came home raving about it. Lois missed out, so I had to make some. Check out the recipe…
Why Gluten Free Coconut Shrimp?
Since Lois wasn’t able to get to the event, it started her hankering for Gluten Free Coconut Shrimp. I thought: “What the heck, how hard could it be to make it at home?” A Google search turned up many recipes for coconut shrimp but the Damn Delicious blog had the simplest one, but it contained wheat.
Lois is gluten free and I like to tweak recipes to my liking so off I went using the Damn Delicious recipe as a model. We like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Bob’s Red Mill Gluten Free All Purpose Flour as a substitute for wheat flour.
I like a sweet dip to complement the nutty taste of coconut. I made a simple Coconut Shrimp Dip Sauce with ½ cup orange marmalade thinned with about a tablespoon of orange juice and I added ½ teaspoon of red pepper flakes. Hmmm, MMMM delicious. And it’s terrific on Chicken Kabobs, Mushroom Meatballs, Stuffed Mushrooms, beef meatballs, just about anything.
Homemade Gluten Free Coconut Shrimp Recipe
We fried our Gluten Free Coconut Shrimp, but one of our friends bakes them to reduce the amount of fat. Next time, we will try baking them!
Gluten Free Coconut Shrimp
Crispy, chewy, better-than-restaurant Coconut Shrimp
- ½ pound large shrimp I used cooked, cleaned and frozen shrimp
- salt and pepper To taste (about 1/4 teaspoon of each)
- 1/2 cup gluten free Bob's Red Mill All Purpose Baking Flour (or any gluten free flour)
- 1 egg beaten
- 1/2 cup Panko gluten free bread crumbs
- 1/2 cup shredded coconut unsweetened
- 2 cups canola oil for deep frying
- Thaw the shrimp (if frozen) and sprinkle with salt and freshly ground pepper to taste.
- Place the flour in a small bowl and set aside.
- In a small bowl, beat the egg slightly. Set aside.
- In a small bowl, mix the Panko bread crumbs and shredded coconut. Set aside.
- Heat the oil in a small, deep pan.
When the oil is hot—you can test it by sprinkling a few drops of water over the oil (be careful, it might fly up). If they dance around on the surface the oil is ready—dredge the shrimp, one at a time in the flour, then dip in the egg, and finally, coat with the coconut/Panko crumb mixture.
- Drop the coated shrimp, one at a time, into the oil for 3 minutes or so.
- Only cook a few shrimp at a time.
- Remove the shrimp with a slotted spoon and place on a paper towel to drain.
Repeat until all the shrimp are cooked.
To Serve: You can serve the shrimp immediately or let it rest a while and serve at room temperature. Place a small ramekin with the dipping sauce near the serving platter with the shrimp if presenting as an appetizer. As a meal, delicately mound the shrimp and drizzle the dipping sauce over it or place dots of the sauce on the plate around the shrimp.
Inspired by Damn Delicious Blog
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Nutrition for Homemade Gluten Free Coconut Shrimp
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