Coconut Lime Shrimp

This Coconut Lime Shrimp is simple, delicious and gluten-free.   It's easy enough to prepare for a weeknight meal but looks super fancy.

Don't you love those recipes that look like you spent hour making it but are really super easy to make? This coconut lime shrimp is just that.

Loaded with flavor, this coconut lime shrimp can be made as an appetizer or even as a main dish over a bed of greens.

This coconut lime shrimp is just one of the many delicious recipes in my cookbook, The Everything Wheat-Free Diet Cookbook at Amazon, Barnes and Noble and all major retail book stores.  Let me know how you like it!

If you are looking for more healthy appetizer recipes, you will love this Spinach Artichoke Dip, Stuffed Mushrooms, Spinach Quinoa Balls and this yummy Broccoli Cheese Dip. These appetizers would be even more tasty with some Slow Cooker Mulled Wine, Cranberry Mojitos, Berry Wine Spritzer and definitely this Spiked Apple Cider!

Why You Should Make This Coconut Lime Shrimp

This is one of those recipes that I always a huge crowd pleaser. Everyone loves it and it is always the first appetizer to disappear at parties ad gatherings.

Recipe Tips

You can easily freeze cooked coconut lime shrimp too if you are lucky enough to have leftovers. Simply place in an airtight container and freeze for up to 2 months. To reheat, simply defrost on the counter and then heat in a skillet.

Coconut Lime Shrimp

Dinner, Appetizer, Shrimp, Gluten-free, Wheat-free

5 from 5 votes

Print Pin Rate

Author: Lauren Kelly

Ingredients

• ▢ 1 egg
• ▢ ½ cup all-purpose gluten free flour
• ▢ ⅔ cup coconut milk
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ cup + 2 Tablespoons coconut flour
• ▢ 1 ¼ cups finely shredded coconut
• ▢ juice from 2 limes
• ▢ zest from 1 lime
• ▢ 24 shrimp deveined with tails on
• ▢ Grapeseed oil
• ▢ fresh lime wedges for squeezing

Instructions

• In medium bowl, combine egg, all purpose flour, coconut milk, lime juice, lime zest and baking powder.
• Place ¼ cup + 2 Tablespoons coconut flour and shredded coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/milk mixture; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
• Refrigerate for 30 minutes (SO IMPORTANT IN ORDER FOR COCONUT TO STAY ON WHILE PAN FRYING).
• Meanwhile, heat oil in grill pan (or regular saute pan).
• Saute' shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
• Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Garnish with lime wedge.

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