Polynesian Gluten-Free Coconut Shrimp Bites with Pineapple Dipping Sauce

Allergens

Shellfish (Shrimp)

Ingredients

• 1. 12 large shrimp, peeled and deveined 2. 1 cup unsweetened coconut flakes 3. 1/2 cup almond flour 4. 2 large eggs, beaten 5. 1/2 teaspoon salt 6. 1/4 teaspoon black pepper 7. 1/2 cup pineapple juice 8. 1 tablespoon cornstarch 9. 1 tablespoon brown sugar 10. 1 teaspoon grated ginger 11. 1/4 teaspoon red pepper flakes 12. Fresh cilantro leaves, for garnish

Instructions

1. In a shallow dish, combine coconut flakes and almond flour.
2. In another shallow dish, beat the eggs with salt and pepper.
3. Pat shrimp dry and season with additional salt and pepper.
4. Dip shrimp in egg mixture, then coat with coconut mixture, pressing gently to adhere.
5. Place coated shrimp on a parchment lined baking sheet and freeze for 10 minutes.
6. In a small saucepan, combine pineapple juice, cornstarch, brown sugar, ginger, and red pepper flakes. Cook over medium heat, stirring constantly until slightly thickened.
7. Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry coconut coated shrimp for 2 3 minutes or until golden brown.
8. Drain on paper towels and serve with pineapple dipping sauce and cilantro leaves.

Chef’s Insight

The combination of coconut flakes and almond flour creates a unique, crunchy texture that pairs perfectly with the tender shrimp.

Notes

This recipe is gluten-free, but make sure to use gluten-free almond flour and coconut flakes for strict dietary requirements.