Tropical Gluten-Free Coconut Shrimp Bites with Mango Dipping Sauce

Allergens

Shellfish (Shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup gluten
• free all
• purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste Mango Dipping Sauce:
• 1 ripe mango, peeled and diced
• 1/4 cup lime juice
• 2 tbsp honey
• 1/2 tsp grated ginger
• Salt and pepper to taste

Instructions

1. In a shallow dish, mix the shredded coconut with salt and pepper. In another shallow dish, place the gluten free flour. In a third dish, beat the eggs. Finally, in a fourth dish, add the panko breadcrumbs.
2. One by one, dredge each shrimp in the following order: gluten free flour, beaten eggs, coconut mixture, and then panko breadcrumbs, pressing gently to adhere. Set aside on a plate.
3. Preheat olive oil in a frying pan over medium heat. Carefully place the coated shrimp in the hot oil, being cautious not to overcrowd the pan. Cook for 2 3 minutes per side or until golden brown and cooked through. Remove from the pan and place on a paper towel lined plate to drain any excess oil.
4. For the Mango Dipping Sauce, blend all ingredients in a blender or food processor until smooth. Season with salt and pepper to taste. Serve alongside the coconut shrimp bites.

Chef’s Insight

For added texture and flavor, try using jumbo shrimp instead of large ones.

Notes

Be cautious when frying the coconut shrimp bites to prevent overcooking and maintain a crispy texture.