Yields or Serves:
Tags: Ale, Baking Powder, Beer, Canola Oil, Coconut, Coconut Oil, Coconut Shrimp, Dijon Mustard, Eggs, Flour, Gluten Free, Gluten-Free Ale, Gluten-Free Baking Powder, Gluten-Free Coconut Shrimp With Sweet & Spicy Sauce, Gluten-Free Flour, Greenwich Free Press, Honey, Hot Sauce, Marmalade, Orange Marmalade, Seafood, Shrimp, Sugar, Sweet & Spicy Sauce, Tiny New York Kitchen, Victoria Hart Glavin, www.tinynewyorkkitchen.com
For those of you following a gluten-free diet, deep-fried anything has been off limits. Here is a dish that tastes like traditional Coconut Shrimp, but is gluten free.
- 1/2 Cup Gluten-Free Flour
- 1 1/2 Teaspoons Gluten-Free Baking Powder
- 2 Eggs (Lightly Beaten)
- 2/3 Cup Gluten-Free Ale
- 2 Cups Medium Shredded Unsweetened Coconut
- 1 Tablespoon Sugar
- 26 Large Shrimp (Peeled & Deveined)
- Coconut Oil Or Canola Oil For Frying
- 1/2 Cup Orange Marmalade
- 1/4 Cup Dijon Mustard
- 1/3 Cup Honey
- 1/2 Teaspoon Hot Sauce
- In small-size bowl mix together marmalade, mustard, honey, and hot sauce. Cover and place in refrigerator until ready to use.
- In medium-size bowl whisk together flour, baking powder, eggs, and ale until carbonation subsides. Combine coconut and sugar in separate bowl.
- Line baking sheet with parchment paper. Dredge shrimp in beer batter and then in coconut mixture. Place shrimp on prepared baking sheet and place in refrigerator for 50 minutes.
- Pour enough oil to cover shrimp into a deep pot and heat to 350 degrees.
- Working with five to eight shrimps at a time, drop shrimp into hot oil and fry for 3 minutes until golden brown or until shrimps float. Transfer shrimp to paper towels to drain.
- Serve immediately with prepared Sweet & Spicy Sauce.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen