Gluten-Free Coconut Shrimp

Ingredients

• 1.5 lbs large shrimp, peeled and deveined 1.5 lbs large shrimp, peeled and deveined
• 1 cup sweetened shredded coconut 1 cup sweetened shredded coconut
• 0.75 cup rice flour 0.75 cup rice flour
• 0.5 cup cornstarch 0.5 cup cornstarch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 4-6 cups vegetable oil or other high-heat oil, for frying 4-6 cups vegetable oil or other high-heat oil, for frying

Instructions

1. 1

   In a shallow dish, combine the shredded coconut, rice flour, cornstarch, salt, and black pepper. Whisk these dry ingredients together until thoroughly combined and no lumps remain, creating your crispy coating mixture.

2. 2

   In a second shallow dish, lightly beat the eggs until they are uniformly yellow and slightly frothy. This will serve as the binder for your coconut coating.

3. 3

   Pat the peeled and deveined shrimp completely dry with paper towels; this is crucial for the coating to adhere properly. Working in batches, dip each shrimp first into the beaten eggs, ensuring it's fully coated, then dredge it generously in the coconut-rice flour mixture, pressing gently to help the coating stick.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil's temperature by dropping a tiny bit of the coating mixture into it; it should sizzle immediately.

5. 5

   Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot, which can lower the oil temperature and result in greasy shrimp. Fry the shrimp for about 2-3 minutes per side, or until they are golden brown and the coating is wonderfully crisp and puffy. Use a slotted spoon to remove the fried shrimp and place them on a wire rack set over a baking sheet to drain any excess oil.

6. 6

   Continue frying the remaining shrimp in batches, ensuring the oil returns to temperature between each batch for optimal crispiness. Serve the hot, crispy gluten-free coconut shrimp immediately with your favorite dipping sauce, such as sweet chili sauce or a lemon-aioli.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Devein shrimp for a cleaner presentation, though the vein is harmless.
• Rinse rice until the water runs clear to remove surface starch and prevent clumping.