Gluten Free Coconut Shrimp with a Spicy Honey Citrus Dipping Sauce

August 02, 2013

152

These turned out perfectly crisp and sweet on the outside with tender briney shrimp inside. The dipping sauce is what really takes them to the next level though with its sweet and tangy notes followed by a low warm heat from grated jalapeno peppers.

For the Shrimp:
1 cup of Sweetened Coconut Flakes ground in the food processor until they are a bit more fine (Plus 2 cups for rolling the shrimp)
60 large Raw Shrimp (cleaned)
1 Egg
1 cup of White Rice Flour
1 cup Tapioca Flour
2 tsp. Salt
1/4 tsp. Cayenne Pepper
2 1/2 cups of Water or Coconut Milk Drink (not the canned one but the one for drinking and cereal) (you may find as you continue to batter and fry the shrimp that you may need to add a little more water to the mix that is normal.)
1 tsp. Baking Soda
1 tsp. Xanthan Gum (if you are very corn sensitive you may want to sub this for Guar Gum or check to be sure your brand is triple filtered)

For the Sauce
3 Tbls. Honey
1/2 of Jalapeno Pepper seeded and then grated finely
2 Tsp. of minced Cilantro
1 Tsp. Salt
the Juice of 2 - 3 lemons depending on how tangy you would like it.

Mix the rice flour, Xanthan Gum, egg, liquid, salt pepper and ground coconut in a bowl together. On a plate pour another two cups of sweetened coconut flakes. Dip the shrimp into the Tapioca flour then into...
See the full directions on my site

Nutritions

Calories
419

Sodium
2988mg
124% DV

Fat
9g
14% DV

Protein
42g
85% DV

Carbs
44g
14% DV

Fiber
6g
24% DV