These gluten free coconut shrimp are golden, crisp, and can even be baked!
Chances are you have probably heard of Nicole Hunn, the gluten free wizard behind Gluten-Free on a Shoestring the blog, and her series of gluten free on a Shoestring gluten free cookbooks! GFOAS Bakes Bread is one of my favorite cookbooks, I my husband got it for me for Christmas when it first came out. I not-so-subtley hinted about a dozen times that I wanted it for Christmas until eventually he told me that he got it for me!
I always look forward to Nicole’s posts, new recipes, and of course her new cookbooks!
I was honored when Nicole emailed me and asked if I would be a part of the launch team for her newest cookbook, Gluten-Free Small Bites, which comes out later this month.
I have been reading through my advance digital copy while I sit next to my toddlers bed waiting for her to sleep. While I watch her eyelids droop my stomach starts to growl as I read Nicole’s recipes for every hand-held meal, snack, or appetizer imaginable!
Fried pickle chips, mozzarella sticks, jalapeno poppers, crab rangoons, samosas and these gluten free coconut shrimp are just the beginning!
The gluten free coconut shrimp in Small Bites are surprisingly easy to make! A quick dip in seasoned gluten free flour, then egg wash, and finally toasted coconut chips and gluten free panko bread crumbs.
Nicole’s recipe calls for coconut chips, but I couldn’t find any at my local grocery store so I used unsweetened coconut flakes instead. I had to decrease the toasting time a little (I totally burnt my first pan!) but it worked great for me. I will have to order some coconut chips for the next time I make them!
I used Nicole’s instructions for baking the gluten free coconut shrimp, but I am definitely not afraid of the fryer! I usually deep-fry recipes like this, but I love that Small-Bites has a no-fry option for nearly every recipe. I just didn’t have the time to fry my coconut shrimp in batches so I tossed the whole batch in the oven.
I dipped my Gluten Free coconut shrimp in Keli’s Polynesian Sweet & Sour Sauce, as it seemed an appropriate pairing. I met the owner of Keli’s at the GFFAFest in Portland a few weeks ago and she kindly sent me home with some of her Hawaiian sauces to try. I am hooked on the Polynesian Sauce! I have been dipping everything in it…
There are so many other recipes in Gluten-Free Small Bites I am dying to try! Pigs in a blanket, pretzel dogs, baked fish sticks, cute miniature chicken and waffles, and cheesy potato pierogis… The list goes on and on!
My suggestion to you is 1) make these coconut shrimp right now! and 2) pre-order Gluten-Free Small Bites before it comes out on October 25th so that you get the Preorder Bonuses including a handy flour calculator to make the flour blends that Nicole uses, menu plans for holidays and a week’s worth of meals using recipes from Small Bites, a complete grocery list to get everything you need to make all the recipes, and my personal favorite… 3 exclusive how to videos including Nicole making Won Ton Wrappers. Making my own Won Ton Wrappers has always been daunting so I haven’t attempted it, but after watching Nicole’s video and seeing how easy it is I can’t wait to make my own gluten-free crab rangoons!
- 1 cup (60g) unsweetened coconut chips, plus more as necessary
- ¾ cup (90g) gluten free panko-style bread crumbs, plus more as necessary
- ½ cup (70g) gum-free gluten free flour
- ½ teaspoon salt
- ¼ ground pepper
- Egg wash (2 eggs whisked with 1 tablespoon milk-I used almond)
- 1 lb raw large easy peel shrimp
- Neutral oil for frying OR follow the baking instructions
- Preheat your oven to 300F. Line a baking sheet with parchment paper and place the coconut chips on it in a single layer. Bake for 5 minutes in the center of the oven, stir, and bake until the coconut is light golden on the edges about another 5 minutes.
- Line a baking sheet with wax paper and set aside.
- Crush the coconut chips and place them in a shallow bowl with the panko-style gluten-free crumbs and stir to combine.
- Set up a breading station by filling another shallow bowl with the gum-free GF flour mixed with the salt and pepper and a 3rd bowl with the egg wash.
- Dip each shrimp in the seasoned flour first. Dust off the extra and then dip on all sides in the egg wash, shaking off the excess. Finally coat each shrimp into the coconut and bread crumbs, pressing gently to adhere. Place on the lined baking sheet and let them sit for 10 minutes.
- Line a plate with paper towels. Place ½ inch of neutral flavored oil into a heavy-bottomed pan (I LOVE my cast iron skillet!) and heat until rippling.
- Fry the shrimp in batches until golden brown, being careful to not over-crowd the pan, about
- minutes on each side. Remove from the oil using tongs and let drain on the paper towels. Serve warm.
- Preheat your oven to 375F.
- Place the raw breaded shrimp on a wire rack place on a baking sheet. Spray the tops of the shrimp lightly with cooking spray. Bake until lightly golden brown and crisp, about 15 minutes. Serve warm