 |
| Gluten-free Coconut Shrimp |
GF Coconut Shrimp
Serves 6-8
1 LB 26/35 Shrimp, raw, peeled, and deveined (I used Emeril’s
wild-caught brand)
1 Cup Cup4cup Gluten-free Flour
1/8 tsp. Salt
½ tsp. Black Pepper
3 Eggs, lightly beaten
14 oz. Bag of Shredded Sweetened Coconut - or 1/2 unsweet/1/2 sweet
2 Metal sheet pans
Peanut Oil
Let shrimp drain under refrigeration and prepare a dredging
station.
Place flour, salt and pepper in one shallow dish.
Beaten eggs in the next one.
Layer 1 cup of the coconut on the final plate.
Method:
Dredge shrimp in flour, shaking off excess.
Coat with egg. Allow
excess to drip off.
Place shrimp on coconut, cover with a ½ cup more.
Press down, adding more if necessary.
Place coated shrimp on sheet pan.
Repeat, until all are coated.
Sprinkle remaining flour over both sides, until egg wash can
no longer be seen.
Refrigerate, uncovered for at least an hour.
 |
| Cup4Cup Gluten-free Flour Coconut Shrimp |
Set oven to 300f.
Heat a nonstick pan with ¼ inch of oil over medium heat.
Fry a test piece, about a minute per side. The coating should be a toasty brown color. Shrimp will not be cooked through.
Drain shrimps on a sheet pan lined with paper towels and place
into the oven for 8-10 minutes, until they finish cooking through.
Serve with lemon.
 |
| Coconut Shrimp |