Crispy Gluten Free Coconut Shrimp with sweet and spicy dipping sauce!

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and gluten-free, while all-purpose flour is more economical.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened coconut flakes

Unsweetened coconut is healthier, while sweetened is often cheaper.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with higher smoke point, while vegetable oil is more budget-friendly.

Start by making the dipping sauce with orange marmalade, sweet chili sauce, honey Dijon mustard, and hot sauce. Whisk together and refrigerate until ready to use.

Set up the breading station with three bowls: one with all-purpose gluten-free flour seasoned with salt and pepper, one with two eggs mixed with club soda, cornstarch, and more flour, and the third with a mixture of breadcrumbs and shredded coconut.

Prepare the shrimp by cutting a few slits in the underside to prevent curling. They should be peeled and deveined with tails left on.

Dredge each shrimp in the flour mixture, shaking off excess flour.

Dip the floured shrimp into the tempura-style batter, ensuring they are fully coated, then shake off excess batter.

Coat the shrimp in the breadcrumb and coconut mixture, pressing down to ensure it adheres well.

Place the breaded shrimp on a parchment-lined baking sheet in a single layer and refrigerate for at least 30 minutes.

Heat cooking oil in a Dutch oven to 350°F. Carefully add the shrimp in batches, making sure not to overcrowd the pot.

Fry the shrimp until golden brown and crispy, about 2-3 minutes on each side, moving them around to prevent sticking.

Remove the shrimp from the oil and drain on paper towels. Serve hot with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens