Gluten Free Coconut Shrimp
This gluten-free coconut shrimp recipe is the perfect party appetizer. It's so good you'd never even know it was gluten-free. No deep frying required!
Ingredients
- 1 pound jumbo shrimp peeled, deveined, tails on
- 1 ⅓ cups plantain chips see notes
- 1 cup unsweetened shredded coconut not flakes
- ⅓ cup tapioca starch
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- avocado or coconut oil for shallow frying
Instructions
- Put the plantain chips in the bowl of a food processor fitted with the S-blade and pulse until you have a coarse breadcrumb texture.
- Get three shallow bowls ready for the breading station. Combine the tapioca, salt, and pepper in the first shallow bowl. Beat the eggs in the second bowl. In the third bowl, combine the shredded coconut and crushed plantain chips.
- Dip the shrimp into the tapioca, then the eggs, then into the plantain and coconut mixture, keeping the tail exposed. Use your hands to gently press it in - each shrimp should be well-coated. Set the coated shrimp aside on a large plate or baking sheet as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Add the coconut shrimp in a single layer but don't crowd the pan. Cook for 2-3 minutes, flip, and cook the other side for 2-3 more minutes or until golden brown.
- Transfer the cooked coconut shrimp to a wire rack while you finish cooking the rest. You can pat off any excess oil with a paper towel, but the wire rack helps them stay crispy.
Notes
Plantain chips: after you put the plantain chips in a food processor, you'll have just over 3/4 cup, which is the amount you'll need.
Leave the tails exposed. I accidentally breaded the tails of the batch I took photos of, but you want to leave them exposed so you don't have any unpleasant bites.
How to store. Store leftover coconut shrimp in an airtight container in the fridge for up to 2 days. Reheat them in a toaster oven or oven at 400ºF for 7-8 minutes or under the broiler for a few minutes.