Gluten Free Coconut Shrimp

I was on a fried food kick last week and I found myself making coconut shrimp, it was so worth the calories. This was a new recipe for me and I was really happy with it, the only change I would make is using fresh shrimp instead of frozen but when I walked through Costco the line for the fresh fish was too long and my patience was running low.

Beer Battered Coconut Shrimp (adapted from All Recipes)

1 egg
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)
24 shrimp
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.

Gluten Free Steak Fingers

Last week my parents took the kids so we were feeling very free & easy, well lazy may be a better term. I asked hubby if he wanted me to make anything for dinner and he requested steak fingers. Since we can’t get greasy fried food outside of the house I do my best at home every now and then. I’ve made this recipe with different GF flours and haven’t been disappointed with any of them. Try your favorite flour mix and enjoy these tasty treats.

Steak Fingers (adapted from All Recipes)

1 egg
2 C buttermilk* (DF use your favorite DF milk w/ 2 T lemon juice, let it sit for about 30 min)
2 t onion powder
½ C GF flour (I’ve had success with Bob’s AP flour & Gluten Free Mama flour)
1 ½ pounds tenderized round steak cut into strips (I buy it already tenderized)

2 C GF flour
½ C Montina flour (you can substitute this with your GF flour)
2 t garlic powder
Salt & pepper to taste
Oil for frying

Beat together the egg, buttermilk, onion powder, and ½ C flour in a bowl. Add the steak and toss until coated. Cover and place in the refrigerator at least 2 hours, I prefer to let it sit over night.

Mix the GF flour, Montina flour, garlic powder, and salt & pepper. Remove the steak from the marinade allowing excess batter to drip off. Dip the steak into the seasoned flour coating well and set aside on wax paper. Heat the oil to 370F in a skillet. I put enough oil to cover the bottom of the skillet but not to cover the entire strip of steak. Place the steak fingers in the hot oil and fry for about 5 minutes then flip and fry the other side for another 3-5 minutes or until brown. Remove from the oil and allow them to drain on paper towels before serving.

We keep these simple and dip them in ketchup, they are delicious.

*If you don’t have buttermilk you can replace it with 2 C milk and 2 T lemon juice.