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Crispy Gluten-free Coconut Shrimp
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free.
- 1½ cups sweetened shredded coconut
- 1 cup crushed Rice Chex Cereal
- 2 large egg whites
- 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry
- 4 cups vegetable oil
- ½ cup plain yogurt
- 1 tablespoon freshly squeezed lime juice
- 1 tsp. Dijon mustard
- ¼ teaspoon curry powder, to taste
- Lime wedges, for serving
- Coarse salt
- Ground pepper
In a food processor, pulse together coconut and Rice Chex cereal until coconut is in smallish pieces.
Transfer to a shallow bowl, scatter a handful over a baking sheet. Set aside.
In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper.
Working in batches, dip shrimp in egg whites to coat completely.
Remove shrimps from whites, dredge in coconut mixture, and transfer to a large plate.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer.
Cook the shrimp in small batches until golden brown, 2 to 4 minutes.
Use a slotted spoon to transfer shrimp to paper towels to drain.
Return oil to 350 degrees. Repeat with remaining shrimp.
For the yogurt curry sauce: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder.
Serve shrimp with yogurt curry sauce, or with sweet and sour sauce below.
Garnish with lime wedges, as desired.
Gluten-Free Sweet and Sour Sauce
- 1½ teaspoons cornstarch
- ⅓ cup distilled white vinegar
- 2 teaspoons vegetable oil
- ⅔ cup unsweetened pineapple juice
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- salt to taste
In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt.
Whisk constantly until the mixture is heated through. Adjust sweetness to taste.
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