Gluten Free Coconut Shrimp with Peach Lime Sauce
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Yield: 6 servings
Sweet and tender shrimp coated in a gluten free batter and organic shredded coconut, then fried to golden deliciousness. Paired with a three ingredient Peach Lime Sauce.
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Equipment
- canola oil or
Ingredients
For the Coconut Shrimp:
- 1 -1 ½ lbs. fresh, uncooked medium shrimp peeled & deveined
- 8-10 oz. unsweetened shredded coconut
- 1 ½ cup gluten-free all purpose flour (or regular flour) I used Bob's Red Mill GF 1:1 (the blue bag)
- 14 oz. can coconut milk with the thick cream on top
- 2 large eggs
- neutral oil for frying I used canola. Tip: Use unrefined coconut oil for all of the coconut flavor
- salt to taste
For the Peach Lime Sauce:
- ½ cup peach preserves
- 1 tablespoon freshly squeezed lime juice and zest, optional
- ⅛ teaspoon crushed red pepper flakes
Instructions
For the Peach Lime Sauce:
- Combine all ingredients in a bowl and stir. Refrigerate for 2 hours.
For the Coconut Shrimp:
- Prep: Set out three medium-sized bowls in a row. In the first bowl, add ½ cup of flour. In the second bowl, combine the eggs, coconut milk, and the remaining 1 cup of flour. In the third bowl, add half of the shredded coconut. Don't add all of the shredded coconut at once as it may clump. Add in more as needed.
- Line a cookie sheet with paper towels and place a wire cooling rack on top of it. This is where the fried shrimp will drain.
- Peel and de-vein the shrimp.
- Coat the shrimp in batches in this order: flour (first bowl), batter (second bowl), and shredded coconut (third bowl). Once the shrimp are fully coated, set them off to the side on a plate.
- Heat about 1 inch of oil in a Dutch oven or deep skillet. Heat the oil over medium-high heat to 365 F. To test if the oil is hot enough, wait a few minutes and then flick some flour into the Dutch oven. If it sizzles, it's ready and you may start adding in your shrimp. Do not overcrowd the pan. Fry the shrimp on one side for 1-2 minutes, then turn with a slotted spoon and fry the remaining side for another 1-2 minutes, until golden brown. Drain on the prepared cooling rack, and tent with foil to keep warm.
- Sprinkle with salt, optional.
- Repeat with the remaining batches.
- Serve with Peach Lime Sauce. Enjoy!
Notes
- To prevent a lumpy batter mixture: break up any large clumps of flour before adding it to the second bowl. Flatten lumps by pressing them against the bowl using the back of a spoon.
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