In honor of Mardi Gras, I decided to make a gluten-free version of coconut shrimp. I put a slight twist on this favored appetizer, replacing beer with coconut milk and creating a side dipping sauce to counteract the sweetness of the coconut. I love this dish because it’s comforting, festive and gluten/dairy free!! Enjoy and have a Happy Mardi Gras!!
By Emily of (Mainly) Gluten Free in NYC and Karen
1/2 lb fresh medium shrimp, peeled and cleaned
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon pepper
1 cup coconut milk
1 teaspoon Tabasco sauce
3/4 cup sweetened coconut, shredded
3/4 cup unsweetened coconut, shredded
1 cup vegetable oil
In a shallow, medium-sized bowl, mix together cornstarch, salt and pepper and set aside. In a second bowl of the same size, mix the coconut milk and Tabasco and set aside. Lastly, in a third bowl, mix together the two types of shredded coconut.
Prepare a wire cooling rack with a large baking pan underneath. Begin by coating the shrimp, one at a time, in the cornstarch. Using a pair of tongs, remove the shrimp from the cornstarch and dip in the coconut milk. Remove from bowl, let excess milk drip off, and thoroughly coat each side of the shrimp in coconut. Place on wire rack until all pieces of shrimp are fully coated.
In a medium saucepan, heat the oil (if making a larger quantity of this recipe, use more oil and a larger pot). Be very careful not to touch or get too close to the hot oil. In small batches, add the shrimp to the oil and let cook until golden brown, about 2-3 minutes. Remove from pan and place on a plate with a few sheets of paper towel to cool. After each batch of shrimp is finished, carefully remove the excess fried coconut with a slotted spoon and place in a small bowl (*Side note–this makes for a delicious snack or garnish!). Allow all shrimp to cool before eating.
Coconut Coated Shrimp
Peach and Onion Dipping Sauce
By Emily of (Mainly) Gluten Free in NYC
1/4 cup sliced canned peaches, in peach juice
1/2 medium shallot, finely chopped
1 teaspoon finely chopped fresh cilantro
In a small blender combine peaches and shallots until smooth (I like to use the Ultimate Chopper for this, but any small blender will do). Stir in cilantro and add any remaining peach juice. Serve as a side dipping sauce for the coconut shrimp.
Coconut Shrimp with Peach and Onion Dipping Sauce