So for those of you that read my last post, you may remember that I decided to grant my little guys the honor of picking the first recipe that I was going to post. In giving them this responsibility, I only imagined that they were either going to pick their favorite meal of King Crab Legs, Grilled Tenderloin Steaks, and Artichokes (and yes, this is really one of their favorite meals) which really requires minimal culinary skills, or I figured that they would pick something to satisfy their sweet tooth in hopes of getting a treat out of the deal (cookies, brownies, cupcakes…). I gave them no guidelines or parameters. I let them pick whatever they wanted. So to say that I was shocked at this choice is a little bit of an understatement. Who knew that out of my entire recipe arsenal this is the one that they (or really my oldest who makes all the decisions for the two of them) thought I should showcase. But I made them a promise and I had better stick to it.
So, with the above being said, I apologize to anyone who has a shellfish allergy – I usually would be much more sensitive to that, being that I am writing a blog based on cooking for Food Allergies (and a shellfish allergy is one that you just do not mess around with). However, this recipe can actually very successfully be made with chicken breasts cut into bite-sized pieces instead (Gluten-Free Beer-Battered Coconut Chicken) and is indeed quite good sans shellfish – believe me, we’ve tried it!
Gluten-Free Beer-Battered Coconut Shrimp:
24-28 Large shrimp, peeled and deveined (or bite-sized chicken breast pieces)
1/2 cup gluten free all-purpose flour (I used Bette’s Featherlight Flour Blend from Authentic Foods for this)
1 egg, lightly beaten (works perfectly fine omitting the egg completely)
2/3 cups gluten-free beer, let it go a little flat (I used Redbridge) – although some coconut rum in place of the beer could be pretty fun, too (can’t say I have tried this yet, though)
1 1/2 teaspoons gluten-free baking powder
1/4 cup coconut flour
1 Tbsp sugar (or slightly more to taste)
2 cups flaked coconut
Organic Unrefined Coconut oil or Organic Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)
1/2 cup orange marmalade
1/4 cup gluten free prepared dijon mustard
1/4 cup organic honey (I used raw honey)
1/4 teaspoon hot pepper sauce – I actually like to use Sriracha Hot Chili Sauce
1. Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.
2. Mix coconut flour and sugar in a small bowl.
3. Whisk together the egg (or omit), gluten free flour, gluten free beer, and baking powder in a medium bowl.
4. Then place flaked coconut in yet another bowl.
5. Dredge each shrimp, first in coconut flour mixture, then in the beer-batter mixture, then the flaked coconut. Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in fridge 15-30 min.
6. Heat enough oil to allow shrimp to be covered in a deep pot (a Dutch oven works great for this). Then place shrimp in oil, 8 at a time, for 3 minutes, or until golden.
7. Using tongs to remove, drain shrimp on paper towel.
8. Serve with prepared dipping sauce. The last couple of times I have made this, it has been as a main dish (but this is also a great appetizer as well). I usually serve this with Thai Jasmine Coconut rice and a salad with mangos, avocados, and red onion.
For Egg-Free version: omit the egg entirely.
For Shellfish-Free version: Use chicken breast pieces cut into bite-sized portions (about 1 1/2 inch pieces) and continue with rest of recipe as is.
Apparently, this is a perfect recipe for kids!! Who knew that coconut shrimp would be a hands-down fave over here in our house (I surely did not)!! So.. Enjoy! Hopefully if you are making this for the kids, they will enjoy it as much as mine!