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gluten free coconut shrimp

Gluten Free Coconut Shrimp


  • Author: Cristina Curp, FNTP
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Seafood
  • Method: Fry
  • Cuisine: Caribbean
  • Diet: Gluten Free

Description

A super easy, almost lazy, but delicious coconut shrimp recipe that’s gluten-free, paleo, whole30, and keto!


Scale

Ingredients

  • 1 large egg
  • 2 teaspoons red wine vinegar (or vinegar of choice)
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded coconut
  • 1/2 cup coconut flour
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 cup coconut oil for frying
  • lime wedges and green onion for serving (optional)

Instructions

  • Whisk the egg and vinegar together. Season the shrimp and then add the egg to it.
  • In a shallow, medium-sized bowl, whisk together the coconut flour and shredded coconut.
  • Add the shrimp to the coconut mix and toss until well coated.
  • Heat the oil in a medium to a large skillet, so you have about 1/2 inch depth of frying oil.
  • Once it’s hot, add the shrimp to the oil, one at a time, separating them and laying them flat. Fry them in batches so you don’t over crowd the skillet.
  • Fry for 3 minutes per side or until a deep golden brown and crispy. Only turn over once. Use a slotted spoon to remove from the oil. Fry the remaining shrimp in the same way.
  • Serve with lime wedges, your favorite sauce or a killer salad! Enjoy!

Recipe Notes:

  • READ FAQ’S and TIPS AND TRICKS.
  • For low histamine use apple cider vinegar or a little water

Nutrition

  • Serving Size: 1/4
  • Calories: 375.6
  • Fat: 25g
  • Carbohydrates: 13.4g
  • Fiber: 8.3g
  • Protein: 13.3g

Keywords: gluten free coconut shrimp