Description
Crispy on the outside, juicy inside, this gluten-free coconut shrimp recipe is tasty, flavorful and perfect as an appetizer, savory snack, or side! Totally dairy-free too. Serve this crispy fried shrimp with your favorite dipping sauce and enjoy!
Ingredients
- 1 cup gluten-free all-purpose flour, divided
- 1/3 teaspoon salt
- 1/3 teaspoon baking powder
- 1/3 teaspoon ground pepper
- 1/3 teaspoon ground paprika
- 1 egg
- 1/3 cup unsweetened almond milk
- 1/2 pound shrimp, with tails on
- 1/2 cup gluten-free panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
Instructions
- Prepare Batter: Combine half cup of gluten-free all-purpose flour, egg, baking powder, almond milk, salt and spices in a large bowl. Mix well to get a smooth and homogeneous batter. The batter should drip slowly from the spoon. (Tip: If the batter is too watery, you may need to add some flour, or if the batter is too thick, add a bit more almond milk).
- Prepare the Gluten-Free Panko-Coconut Breading: Mix the gluten-free panko breadcrumbs and the unsweetened shredded coconut in a bowl.
- Roll Shrimp in Remaining Flour: Pour the remaining flour into a bowl and roll the shrimp in it. They can be with the rest of the shell on the tail or completely cleaned.
- Dip Shrimp in Batter: Holding each shrimp by the tail, dip the gluten-free flour-coated shrimp in the batter until the flesh of the shrimp is completely covered (leaving the tail is clean).
- Coat Shrimp in Panko-Coconut Mixture: Press the batter dipped shrimp in the panko-coconut mixture until they are completely covered.
- Freeze Shrimp: Place the coated shrimp on a cutting board lined with cling film. Freeze for an hour.
- Cook Shrimp Until Golden: Set the frying oil to heat up. Pour into a saucepan about 3 inches and heat to 350F. In small batches (8-10 pieces), transfer the frozen shrimp to the oil and fry for 6-7 minutes until golden brown and crispy on the outside.
- Soak Up Excess Oil: Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed.
- Serve and Enjoy! Serve hot or warm with your favorite dipping sauce.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, potato starch, corn starch) to keep the batter light. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser batter. If you are not Celiac or gluten-intolerant, you can use normal flour instead.
Baking Powder: Baking powder makes the batter airier. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I like adding a shake of ground pepper and ground paprika for a bit of heat. Alternatively, you may also add curry powder if you prefer. If you aren’t a fan of heat, feel free to leave out the spices directly.
Egg: The egg helps to bind the ingredients together. If you are allergic to eggs, or would simply prefer to keep the recipe egg-free, you may use acquafaba or an egg-replacer instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk, coconut milk etc).
Shrimp: I prefer using tail-on shrimp in this easy coconut shrimp recipe, which makes it easier to dip and coat the shrimp in the batter, and it it also looks more appetizing once cooked. I used fresh shrimp, but frozen shimp will work just as well (just make sure to defrost the shrimp before using).
Gluten-Free Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use normal panko breadcrumbs instead.
Shredded Coconut: I used unsweetened shredded coconut (also known as desiccated coconut) since this is a savory recipe.
Storing: To store, place the cooled gluten-free coconut shrimp in an airtight container and store for up to 4 days. Reheat in a single layer in the oven at 350F for 10 minutes until crispy again before eating. To freeze, place the cooled shrimp in a freezer-safe container or freezer-bag and freeze for up to 3 months. Let shrimp thaw fully before reheating in an oven and eating.
- Prep Time: 15 mins
- Freezing Time: 1 hour
- Cook Time: 30 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
