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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
- 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
In medium bowl, combine egg, all purpose flour, coconut milk, lime juice, lime zest and baking powder.
Place 1/4 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.