Thursday, March 8, 2012

Gluten Free Coconut Shrimp

Toss this delightful "taste explosion" into the ol' rotation and watch your family run to the dinner table!

The Fixin's:
12 large shrimp, clean, peeled, with tails (pre-cooked is okay)
1/2 C gluten free all-purpose flour
2 t garlic powder
1/8 t cayenne pepper
2 eggs, beaten
1 C shredded coconut
1/3 C corn meal
salt and pepper
chili sauce

What To Do:

Step 1: Pre-heat your oven to 425 degrees and prep a baking sheet with a non-stick cover (wax paper or a mist of PAM will do).

Step 2: Set up your work station with three bowls. In one, combine the flour, garlic powder and cayenne pepper. The second is for the beaten eggs. In the third, combine the coconut and corn meal.

Step 3: Begin by seasoning your shrimp with salt and pepper.

Then, cover the shrimp in the flour mixture, shaking off the excess.

Step 4: Saturate the flour covered shrimp in the egg mixture

and toss into the coconut mix.

Shake off any excess and lay on your baking sheet.

Step 5: Bake for 15 - 20 minutes or until golden brown. For extra crispiness, broil for the last 2 minutes.

Step 6: While your shrimp is baking, mix 2 parts honey with one part chili sauce for a tasty dipping treat.

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