This formula for Gluten Free Coconut Shrimp has for quite some time been a family top pick. With as regularly as I make this formula, you most likely wouldn't accept that I didn't care for coconut until I attempted a companion's coconut shrimp hors d'oeuvre. I was snared and needed to concoct a formula with the goal that I could make them at whatever point I needed. I wound up making this Coconut Shrimp formula gluten free so that my life partner could eat them as well!
You can without much of a stretch make Coconut Shrimp gluten free by utilizing a gluten free universally handy flour as a major aspect of the player. In the event that you are not gluten free, you can utilize customary universally handy flour with comparative outcomes.
For the player, such a large number of other coconut shrimp plans use milk or lager, however not this one. My hitter will give you more coconut season since it utilizes coconut milk. At the point when joined with the destroyed coconut covering, the outcome is additional coconut-y coconut shrimp!
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- 1 pound shrimp * large is easiest to work with
- 1 Cup gluten free all purpose flour
- 1 13.33 ounce can unsweetened coconut milk * full fat
- 8 ounces sweetened coconut shreds
Instructions :
- Peel and devein the shrimp. Leave the tails on larger shrimp.
- Place the flour, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it's fully blended.
- First, coat each shrimp with the gluten free flour and lightly tap off the excess flour.
- Next, dip them in the coconut milk. Allow the excess batter to drip off.
- Finally, toss the shrimp with the shredded coconut and place on a plate.
- Repeat this with all of the remaining shrimp, and then place the plate in the refrigerator for 1-2 hours to chill.
Source : bit.ly/2SECCuv
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