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Coconut Lime Shrimp Gluten Free Wheat-Free

February 17, 2013 by lauren.kelly 4 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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This Coconut Lime Shrimp is simple, delicious and gluten-free.   It’s easy enough to prepare for a weeknight meal.

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I was so excited to hear that Skinnygirl created a new ready-to-serve MOJITO!   I don’t know about you, but I love mojitos.  So naturally, I knew I had to get my new cookbook, The Everything Wheat-Free Diet Cookbook to find something delicious that would pair nicely with this refreshing cocktail. I ended up my making Coconut Lime Shrimp. It was a match made in heaven!

Coconut Lime Shrimp
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Coconut Lime Shrimp

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

Ingredients

  • 1 egg
  • 1/2 cup all-purpose gluten free flour
  • 2/3 cup coconut milk
  • 1 1/2 teaspoons baking powder
  • 1/4 cup + 2 Tablespoons coconut flour
  • 1 1/4 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

  1. In medium bowl, combine egg, all purpose flour, coconut milk, lime juice, lime zest and baking powder.
  2. Place 1/4 cup + 2 Tablespoons coconut flour and shredded coconut in two separate bowls.
  3. 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.
  4. Refrigerate for 30 minutes (SO IMPORTANT IN ORDER FOR COCONUT TO STAY ON WHILE PAN FRYING).
  5. Meanwhile, heat oil in grill pan (or regular saute pan).
  6. Saute' shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
  7. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Garnish with lime wedge.

 

You can find 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!

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Filed Under: Appetizer, Gluten Free, Kids, Recipes, Seafood, Wheat Free Tagged With: appetizer, coconut, Gluten free, main dish, shrimp, skinnygirl, skinnygirl cocktails, wheat-free

Comments

  1. Michelle Dewhurst says

    July 16, 2014 at 5:36 pm

    Can you use all purpose flour instead of coconut flour for this? Thanks!!! Looks yummy ๐Ÿ™‚

    Reply
    • lauren.kelly says

      July 16, 2014 at 7:04 pm

      Hi Michelle! Yes you can absolutely use all purpose flour! I hope you like it!!

      Reply
  2. Shannon says

    March 11, 2015 at 7:19 pm

    Oh how I love coconut shrimp! I love how you presented it with the coconut shavings and limes! mouth is watering!

    Reply
    • lauren.kelly says

      March 11, 2015 at 7:31 pm

      Thanks Shannon! I hope you like it ๐Ÿ™‚

      Reply

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Lauren Kelly

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