Gluten Free Coconut Shrimp with Sweet Chili Sauce

Total time35 min

Prep time20 min

Cook time15 min

Gluten Free Coconut Shrimp with Sweet Chili Sauce

Jumbo shrimp get a crackly, coconut-flecked crust with toasted panko and a hit of cayenne, then fry up in a hot skillet until deep golden and just-opaque, tails on for easy dipping. The sweet chili sauce is where this dish really shines, brightened with fresh lime juice, a savory touch of fish sauce, and grated ginger for a little heat and zing. Fresh cilantro and extra lime wedges finish the platter with color and acidity that cuts right through the richness of the fried coating. Every shrimp comes out crisp on the outside, tender and juicy inside, and ready for a quick dunk in that punchy, tangy-sweet sauce. It's a great party appetizer or weeknight main that works well for a gluten free table, and it comes together fast enough for a weeknight but looks impressive enough for guests.

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Ingredients

4 servings

For the shrimp

1 lb jumbo shrimp (16/20 count), peeled and deveined, tails on
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½ tsp kosher salt
¼ tsp black pepper

For the coating

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 cup sweetened shredded coconut
½ cup panko breadcrumbs
¼ tsp cayenne pepper
½ cup vegetable oil, for frying

For the sweet chili sauce

½ cup sweet chili sauce
2 tbsp fresh lime juice
1 tsp fish sauce
1 tsp fresh ginger, finely grated

For serving

lime wedges, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
Stir together the sweet chili sauce, lime juice, fish sauce, and grated ginger in a small bowl until combined. Set aside.
2
Pat the shrimp thoroughly dry with paper towels, then season with the salt and black pepper.

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