Coconut Shrimp & Chili Sauce

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

Chastiti Johnson

Coconut Shrimp

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Dinner, lunch

Cuisine: American, Seafood

Ingredients Equipment Method

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

Equipment

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

Method

 

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

Chili Dipping Sauce

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

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