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Coconut Lime Shrimp
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Coconut Lime Shrimp

Dinner, Appetizer, Shrimp, Gluten-free, Wheat-free
Author: Lauren Kelly

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

  • 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.