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
Chili Dipping Sauce
Coconut Shrimp
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
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