I do not know what age your taste buds fully mature, but, I certainly know that they do in fact change and acquire new tastes as you grow older. I never thought of myself as a picky eater as a child, mainly because, I always ate what my parents gave me, however, I now believe my parents just knew what and what not to give me to eat. We have already discussed my disdain for carrot cake as a child and how I have created a bomb dairy-free carrot cake recipe… and yes, that was a shameless plug (click here for recipe).

In conjunction with carrot cake, as a child, I had the strongest dislike for coconut, specifically coconut meat. Yes, german chocolate cake was a no-no for my child self, as well as, coconut shrimp. For I am still not the biggest fan of coconut meat or german chocolate cake, I have grown a large liking for coconut shrimp. I have grown a liking so much for coconut shrimp, that I have written and perfected a gluten-free and dairy-free recipe that would make the average coconut hater reconsider.

Check out my Crispy and Delicious Coconut Shrimp and Chili Dipping Sauce Recipe!

WARNING: This recipe contains Shellfish*

Ingredients:

• Shrimp
• Gluten-Free Flour
• Lemon Pepper
• Adobo Seasoning
• Old Bay
• Salt
• Egg Alternative
• Fine Coconut Shreds
• Fine Bread Crumbs
• Coconut Oil
• Sweet Chili Sauce
• Fruit Preserves
• Red Pepper Flakes
• Apple Cider Vinegar

Materials

• Shallow Bowls
• Whisk
• Tongs
• Large Frying Pan
• Measuring Cups & Spoon

Coconut Shrimp

Coconut Shrimp

Chastiti Johnson

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, lunch

Cuisine American, Seafood

Servings 4 people

Equipment

• Whisk
• 3 Shallow Mixing Bowls
• Knife
• Cooking Tongs
• Measuring Cups & Spoons
• Large Frying Pan

Ingredients

  

• 1 Ib. Jumbo Shrimp, Tail On cleaned, raw
• ⅓ cup Gluten-Free All-Purpose Flour
• ½ tsp Lemon Pepper
• 1 tsp Adobo Seasoning
• ½ tsp Salt
• 6 tbsp Egg Alternative or 2 Eggs
• ⅓ cup Coconut milk
• 1½ cup Fine Coconut Shreds
• ½ cup Bread Crumbs
• 1½ cup Coconut Oil

Chili Dipping Sauce

• ¼ cup Sweet Chili Sauce
• ¼ cup Fruit Preserves mango or peach
• Red Pepper Flakes sprinkle to taste
• 1 tbsp Apple Cider Vinegar

Instructions

 

• In a large bowl clean and butterfly shrimp with a knife (leaving the tails on) and set aside
• Prepare bowls for dredge, in the first bowl combine flour, lemon pepper, adobo, and salt
• In the second shallow bowl, whisk together egg alternative and coconut milk
• For the third bowl combine bread crumbs and coconut shreds
• Coat a shrimp in the flour mixture, then egg, and coconut crumbs and set on a cooking sheet
• Repeat dredge until all shrimp have been prepped and coated
• In a large frying pan heat up coconut oil over the stove to approx. 165°
• Once the coconut oil is heated, fry 8-10 shrimp in the pan for 3-5mins on each side
• When shrimp is a light and golden brown color remove and repeat until all shrimp is fried

Chili Dipping Sauce

• In a small bowl mix together sweet chili sauce, fruit preserves, chili flakes, and ACV

Keyword Coconut Shrimp, Gluten Free, Shrimp

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You cannot have empanadas without dough. This Latin American and Southern European pastry translates to “enbreaded” meaning to wrap or coat in bread. This recipe of Empanada Dough is set to be dairy-free and gluten-free for those who love dough and flaky pastries with food sensitivities this recipe is made for you.

Check out this vegan and gluten-free empanada dough recipe!

Ingredients:

• Gluten-Free Flour
• Xanthan Gum*
• Unsalted Vegan Butter
• Salt
• Flaxmeal
• Vinegar
• Dairy-Free Milk
• Ice Water

Materials:

• Pastry Blender*
• Measuring cups and spoons
• Plastic Wrap
• Mixing Bowls

For a full empanada filling recipe (click here)

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Empanadas Recipe (Click Here)

When I think of Chili I think of fall tailgates and football however there is something about this winter season that has given me a craving for Chili. Back in the day during wintertime my family and I growing up would always pick up fast food chili for dinner after a long day. As a child, I never knew any chili ingredients or how to prepare this classic meal I just knew it was such a warm and hardy treat when my family would eat out.

Since we are on this “health” journey I wanted to make this very popular recipe… Vegan Chili. I know not a mind-blowing invention but being it my first time I wanted to produce a quick and easy recipe for anyone to prepare. If you feel that you “can’t” or “aren’t” good at cooking this is the recipe for you!

Here is my quick easy and flavorful Vegan Chili! You may double back and think you’re eating meat!

Ingredients:

• Beyond Meat
• Sweet Onion
• Garlic
• Bell Pepper
• Chili Seasoning
• Adobo Seasoning
• Vegetable Broth
• Canned Tomatoes
• Red Kidney Beans
• White Kidney Beans
• Beer
• Jalapeño
• Worshishire Sauce
• Cooking Oil
• Bay leaf
• Salt & Pepper

Materials:

• Cooking Stock Pot
• Wooden Cooking Spoon
• Cooking Knife & Cutting Board
• Measuring Cups & Spoons

In your large stockpot on medium-high heat begin to sauté the diced onions and garlic with cooking oil until onions are transparent.

Once onions have cooked, in the same pot begin cooking the plan-based beef until mostly brown.

When plan-based beef begins to cook down, at medium heat begin to add Worshishire sauce, chili seasoning, adobo, tomato paste, and diced tomatoes, jalapeños, and mix until combined.

Next, add vegetable broth and beer followed by the remaining vegetables (red & white kidney beans, bell pepper) and stir.

Tip: beer is optional, however, for a good flavor consider using a “lager” beer.

After adding in beans and peppers, stir in salt, pepper, arrowroot, and bay leaf.

Bring chili to low heat and allow to cook for an Hr to thicken.

Once the beer has cooked down, prepare a bowl of chili, add desired toppings and serve.

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