By mamagourmand.com
Crispy Gluten-Free Coconut Shrimp (Baked or Air Fryer)
13 steps
Prep:25minCook:12min
Enjoy a favorite restaurant-style meal at home with this easy gluten-free coconut shrimp recipe! While the oven-baked method guarantees a crispy, golden gluten-free breading, you may also choose from the air fryer or classic skillet options. Either way, you won't want stop dunking in the sweet and spicy dipping sauce!
Updated at: Thu, 21 Nov 2024 07:29:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
20
High
Nutrition per serving
Calories493.3 kcal (25%)
Total Fat16.7 g (24%)
Carbs56.6 g (22%)
Sugars36.4 g (40%)
Protein31.6 g (63%)
Sodium617.3 mg (31%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
3 cupssweetened flaked coconut
2eggs
large, beaten
½ cupcornstarch
see recipe notes for alternatives
½ teaspoonpaprika
½ teaspoonsalt
¼ teaspoonpepper
1.5 poundsshrimp
large, peeled and deveined, lightly blot dry with paper towels
⅓ cuporange marmalade
peach, or apricot jam
3 tablespoonssweet Thai chili sauce
or Thai Kitchen brands are GF
Instructions
Baked Coconut Shrimp
Step 1
Preheat the oven to 325ºF. Spread the coconut in a single layer on a baking sheet. Toast for 15 minutes, stirring every 5 minutes, until golden brown. Cool slightly then transfer from the pan to a bowl.
Step 2
While the coconut is toasting, prepare the shrimp. In a small bowl, whisk the eggs. In a large ziplock bag add the cornstarch, paprika, salt, and pepper, shake to combine.
Step 3
Increase the oven to 425ºF. Prepare a baking sheet by generously spraying with nonstick cooking spray or drizzle evenly with any preferred oil, such as olive oil, avocado oil, or coconut oil.
Step 4
Add the shrimp, lightly blotted dry, to the cornstarch mixture and shake to combine.
Step 5
Remove the shrimp from the bag and dip, 3-4 at a time, in the egg mixture. Shake off excess and then roll in the toasted coconut. Transfer the coated shrimp to the prepared baking sheet.
Step 6
Repeat with remaining shrimp. Once they have all been breaded, spray the tops with more nonstick cooking spray or drizzle with more oil. Bake for 10-12 minutes while you prepare the gluten-free coconut shrimp sauce. Serve immediately with sauce.
Gluten Free Dipping Sauce
Step 7
Combine the coconut shrimp sauce ingredients in a small microwave-safe bowl. Heat for 15-30 seconds for the jam to soften, then stir to combine. Refrigerate leftovers.
Air Fryer Coconut Shrimp
Step 8
Prepare the shrimp as directed with gluten-free breading. Transfer to an ungreased baking sheet or one lined with parchment paper to save on clean up.
Step 9
Preheat the air fryer to 375ºF. Coat the air fryer basket with cooking spray.
Step 10
Place the shrimp in the basket in a single layer, not touching. Cook for 10-12 minutes, flipping halfway through. Serve immediately.
Skillet Coconut Shrimp
Step 11
Prepare the shrimp as directed with gluten-free breading, BUT do not toast the coconut first. Since the oil makes the coconut golden, this step is only necessary when baking or air frying shrimp. Transfer to an ungreased baking sheet or one lined with parchment paper to save on clean up.
Step 12
Coat the bottom of a large skillet with generous layer of oil, about ½ inch deep. Heat the pan over medium heat until the oil is hot and shimmering. Cook the shrimp in batches, about 7-8 at a time, as to not crowd the pan. Fry for 2-3 minutes, flip, and then cook 2-3 minutes more, or until both sides are golden brown.
Step 13
Use a slotted spoon to transfer to a paper-towel lined plate as you cook the remaining shrimp. Serve immediately.
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Notes
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Crispy
Delicious
Easy
Go-to
Sweet
