Update 12/13/12 I tried baking these to cut the fat and calories and they came out great!! Added the baked recipe option below the original recipe for you!!
So Question of the day-What do you crave? I would love to work on a recipe for you. hugs, Ali
Linked to Full Plate Thursday and Slightly Indulgent Tuesday! Thank you Miz Helen for featuring my High Protein bread on your blog!! big hugs
Gluten Free Delectable Coconut Shrimp
- 12 oz large (23-30) fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
- 3/4 cup Sorghum flour
- 1/2 cup cornstarch
- 1 tsp. GF baking powder
- 1/4 tsp. salt
- 1 egg
- 1/4 cup cold coconut milk or water (you can add a little bit more if it's too thick)
- 1 1/2 cups dry shredded unsweetened or sweetened coconut
- 1 cup canola, or other high-temperature oil for frying
- First I put my rice in the rice cooker and turn it on.
- Then prep your shrimp. Remove shells if any from shrimp, but leave tails on for easier cooking and eating. If using fresh shrimp-Clean out the little black vein by slitting the back slightly, wash out under running water. Set aside on paper towels.
- Now I make my salad. I use fresh baby spinach with mandarin oranges and thinly sliced red onions
- Next make the batter by mixing the dry ingredients together: flour, cornstarch,baking powder, and salt in a large bowl.
- Crack the egg into the flour mixture, then add the coconut milk or water, whisk and form a smooth thick batter.
- Spread coconut over a large plate and set beside the bowl of batter.
- Holding the shrimp by the tail, dip into the batter, then into the coconut.
- Place on a dry plate or a clean space of your counter near the stove. If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
- Pour oil into a large heavy frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready.
- Gently place as many battered shrimp into the hot frying pan as you can,without crowding. Reduce heat to medium.
- Cook about 1 minute per side,turn with tongs and cook the other side until golden brown. Or if using fresh raw shrimp, cook until shrimp turns pink
- Drain on a clean piece of parchment paper or paper towels
- Serve hot straight from the pan, or accompany with Gluten Free Thai Sweet Chili Sauce ENJOY!
|Skinny Baked Coconut Shrimp|
1 lb large raw shrimp, tail on, peeled and deveined
1/3 cup coconut flour
½ teaspoon salt
3 egg whites
2 cups GF unsweetened shredded coconut