Tuesday, May 29, 2012

Gluten Free Coconut Shrimp

My husband said this dinner made him feel like we were in Hawaii. It was a very warm and humid evening, some thunderstorms were in our area, and we were enjoying these coconut shrimp with sweet chili sauce.

This dish takes just a few simple steps. The key is to get all of your bowls set up so you can have a little assembly line going as you bread the shrimp with the coconut. I made this gluten free (our whole house is gluten free this week because we love it that Katie is here). Get ready for a few more yummy gluten free recipes later in the next few days!

Gluten Free Coconut Shrimp
2 pounds large tiger prawns or shrimp, peeled and deviened with tails on if possible
2/3 cup coconut flour
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
2 eggs, beaten
1 1/2 cups shredded coconut
1/4 cup almond flour
salt & pepper to taste

Heat the oven to 425 degrees. Prepare a baking sheet with parchment paper. Put ingredients into three bowls as follows -- dish #1-coconut flour, cayenne pepper, garlic powder; dish #2-eggs; dish #3-coconut, almond flour, salt & pepper. Dip each shrimp first into dish #1, then #2, then #3. Place shrimp on the prepared baking sheet.

Bake for about 15 minutes. Flipping shrimp half way through baking.

Note: if you don't want to make this gluten free, you can substitute all purpose flour for the coconut flour and breadcrumbs for the almond flour.

Serve with sweet chili sauce for dipping. I hope this dish brings you memories of Hawaii too. Enjoy!

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