Oven Baked, Gluten-Free Coconut Shrimp
Truth be told this is a family favorite recipe, and I just had to learn how to make panko so I could continue to serve it. Shrimp prepared this way are so tasty, but they are just another popular food item that gluten-free people can’t enjoy out at restaurants. I know many restaurants list this as an appetizer, but I like to serve it as a light, summer main dish.
I don’t find that they travel well, so I wouldn’t recommend them for a pot luck. Plus it’s hard to cook enough to share. I find that members of my family often snitch one or two before we leave–even the family members who are not gluten-free! So that tells me this is a keeper recipe that everyone can enjoy. But if you do want to have them to share, take my advice–make lots!
- 1½lb large shrimp (peeled and deveined--about 22 shrimp)
- 1 tablespoon olive oil
- 1 cup panko (recipe posted June 25)
- 1 cup sweetened, shredded coconut
- ½ cup Baking Free gluten-free All Purpose Four
- 1 teaspoon paprika
- 2 eggs
- 1 cup Thai sweet chili sauce
- 4 tablespoons pineapple & mango jelly
- Preheat oven to 400 degrees F. Line a rimmed baking pan with parchment paper.
- Combine panko and oil in a frying pan over medium heat and toast until golden brown, about 2 minutes. Transfer to a shallow dish and allow to cool. Then combine with shredded coconut.
- Sprinkle shrimp with salt and pepper.
- Add paprika to flour and mi together. Whisk eggs in a shallow bowl until foamy.
- Dredge each shrimp in the flour to coat completely. Pat off excess flour. Then dip into the beaten eggs and finally coat with the coconut and panko mix. Press the coconut and panko mix on the shrimp to be sure they adhere.
- Place shrimp in a single layer on the prepared baking sheet and bake, turning once until coconut is golden and shrimp are cooked through, about 15-17 minutes.
- Mix chili sauce and jelly with a spoon. Serve on on the side with the shrimp. Makes 22 or so coconut shrimp.