Coconut Lime Shrimp Gluten Free Wheat-Free

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

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

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

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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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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!