Beer Battered Coconut Shrimp (adapted from All Recipes)
½ C Gluten Free Mama’s Coconut Flour (or use any GF flour you have)
2/3 C GF beer (I used Bard’s)
1 ½ t baking powder
¼ C GFM’s Coconut Flour
2 C flaked coconut (I used Bob’s Red Mill Shredded Coconut & it worked wonderfully)
Oil for frying
In a bowl combine the egg, ½ C flour, beer, and baking powder. Put ¼ C flour in a large plastic zip bag and put the coconut in its own bowl. Add the shrimp to the plastic bag and shake to fully coat the shrimp with the flour. This was so much easier than dipping each one separately. Shake off any excess flour then dip each shrimp in the beer batter allowing excess batter to drip off. Coat the shrimp in the coconut then place on a cookie sheet covered with wax paper and refrigerate for 30 minutes. Heat the oil in a skillet to 350F, I just put enough oil in the bottom to cover the pan but not to submerge the shrimp. Fry the shrimp in 2-3 batches. Cook on one side for 2-3 minutes then turn and cook another 2-3 minutes or until browned. Place the shrimp on paper towels to drain the excess grease.
Marmalade Dipping Sauce (from All Recipes)
½ C orange marmalade
¼ C Dijon prepared mustard
¼ C honey or agave nectar
¼ t hot sauce
Mix the four ingredients in a small bowl and serve alongside the coconut shrimp.
Hubby and I both liked the shrimp a lot and I used the leftovers chopped up in quesadillas last night. I loved it but it was a bit too coconutty for Hubby. I’m not a huge marmalade fan but the dipping sauce was still good. I think next time I’ll play around with plum instead of marmalade.
If you're wondering what the vegetables are on the plate it's steamed radishes and rutabaga.