Coconut Shrimp (GF/DF)

Ingredients:

• 1/2 cup gluten-free flour 

• 1 tsp salt

• 1/2 tsp pepper

• 3 large eggs

• 1 and 1/2 cups gluten-free bread crumbs

• 2 cups sweetened shredded coconut

• 1 pound large raw shrimp, peeled and deveined (optional: it's helpful to keep the tails attached, but not absolutely necessary)

• 2-3 Tbsp coconut oil (alternatively, use any vegetable oil you have on hand)

• 1-2 Tbsp freshly chopped cilantro (optional)

 

Directions:

Begin with 3 medium-sized bowls. In the first bowl, combine gluten-free flour, salt and pepper. In the second bowl, beat the eggs. In the third bowl, combine the gluten-free bread crumbs and shredded coconut. 

Working with a few at a time, dip the shrimp into the flour, coating them all over. Then dip the shrimp in the beaten egg. Finally, dredge the shrimp in the coconut mixture. Make sure that there is a good amount of coconut stuck the sides of each shrimp. 

Set the coated shrimp aside on a large platter or cookie sheet. Repeat the process with more shrimp until all the shrimp are coated and set aside on the platter.

In a large skillet or electric frying pan, heat 1 Tbsp of the coconut oil on medium-high heat. Make sure that there is a good even layer of oil on the bottom of the pan. 
Working in batches, fry the coconut shrimp. Do not crowd them in the pan. You don't want them touching each other. Fry for 2 minutes, then flip them over and cook for an additional 2 minutes. Keep an eye on the shrimp to make sure the coating isn't burning. Adjust the cooking temperature as needed. 

Place the cooked shrimp on a platter or cookie sheet lined with paper towel while you fry the remaining shrimp. If desired, sprinkle with chopped cilantro. 

Serve with dipping sauce of your choice, such as plum sauce, sweet chili sauce or mango salsa. 

Cover and store leftover shrimp in the fridge for up to 3 days.The shrimp can also be frozen for up to 2 months. 

To reheat shrimp, set them on a baking sheet in a 350 degree Fahrenheit oven for 5-10 minutes.