Monday, January 13, 2014

Gluten Free Coconut Shrimp

Recently, I was in the mood to make a healthy, gluten free version of coconut shrimp. I found this recipe from SkinnyTaste, and decided to adapt it to make it gluten free. I must say - it was one of the best dishes I've made in awhile. 

Skinny Coconut Shrimp 

(photo from


  • 1 lb (24) large raw shrimp, peeled and deveined 
  • 1/2 cup + 1 tbsp shredded sweetened coconut
  • 1/2 cup + 1 tbsp Gluten Free bread crumbs 
  • 2 tbsp all gluten free purpose flour (I love the one from Trader Joe's)
  • 1 large egg (or egg substitute) 
  • pinch salt
  • non-stick spray 

For the Sweet and Spicy Dipping Sauce:

  • 1/2 cup apricot preserves 
  • 1 tbsp rice wine vinegar
  • 3/4 tsp crushed red pepper flakes


Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, bread crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

For the sauce, combine all the ingredients and place in a small bowl.

It's very simple, and really delicious. I threw together an Asian inspired slaw to go with it, with shredded zucchini and carrots, and for the dressing I used a little bit of honey, tamari, and ginger. It was so awesome. Here's a not so enticing picture of the meal, but I promise you, it was great. 

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1 comment:

  1. since the flour is G-free do you need to add Xanthum or not? Most times recipes say yes to add for baking just checking and how much if so? Thank you!