Coc'Oat'Nut Shrimp
Cuisine: American
Author: Gluten-Free Prairie
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
This festive little dish is usually heavily battered and deep-fried. Serve this gluten-free coconut shrimp recipe with a lime wedge, and you're good to go!
Ingredients
  • Breading:
  • 16-24 fresh or defrosted shrimp (peeled and de-veined)
  • ⅓ cup Gluten-Free Prairie Toasted Oat Flour
  • ⅓ cup gluten-free potato flour
  • 6 tablespoons gluten-free breadcrumbs
  • 2 eggs, beaten
  • ½ cup shredded unsweetened coconut
  • Sea salt and pepper, to taste
  • Sauce:
  • ½ cup peach or mango preserves (or substitute apricot or peach jam)
  • 2 tablespoons fresh lime juice
  • Cayenne pepper, to taste
Instructions
  1. Preheat oven to 375.
  2. Prepare a large rimmed baking sheet with heavy-duty foil, and spray with cooking spray.
  3. Prepare shrimp, dry with paper towels, and set aside.
  4. Blend gluten-free flours in a medium bowl.
  5. In another bowl combine coconut, gluten-free bread crumbs, salt, and pepper.
  6. One by one, dredge shrimp in flour mixture and quickly dip into beaten eggs and finally into the coconut mixture.
  7. Place on baking sheet.
  8. Bake at 375 for approx. 12 minutes, until the coconut browns (ovens will vary).
  9. While the shrimp is baking, prepare the sauce.
  10. In a medium saucepan, mix preserves with lime juice.
  11. Mix well and heat gently, stirring constantly. Do not boil.
  12. Remove shrimp from oven and serve with sauce on top or on the side.
Recipe by Gluten-Free Prairie at http://www.glutenfreeprairie.com/gluten-free-coconut-shrimp-recipe/