Whether it’s Southern-style chicken, battered and deep-fried, or crispy onion rings dipped into salty ketchup, everyone has a favorite comfort food they try to avoid. If noshing on crunchy fried shrimp is your guilty pleasure, consider a healthier, gluten-free alternative. Coated in good-for-you coconut and tigernut flours and fried in coconut oil, this finger-licking-good breaded shrimp is soft and crunchy, with a slightly sweet flavor. Serve with a large green salad and baked French fries for some edible, diet-friendly comfort.
Gluten-Free Breaded Shrimp
Serves 4
Ingredients
1 lb. shrimp peeled & deveined
¾ cup Nutiva Coconut Flour
¾ cup TigerNut Flour
2 eggs, beaten
1 tsp. Redmond RealSalt
1/3 cup extra virgin coconut oil, for frying
Directions
- Place the coconut flour, tigernut flour and beaten eggs each in three separate bowls to create an assembly line workstation. Line a baking tray with wax paper.
- Dip the shrimp into the coconut flour, then the eggs, and then the tigernut flour. Set shrimp on prepared baking tray when finished. Make sure each piece of shrimp is coated well.
- Place baking tray in freezer for 15 minutes to help the breading stick.
- In a large frying pan or skillet over medium heat, add the coconut oil. Once heated, add shrimp and cook for about 2 minutes on each side, until golden brown. Careful not to overcook the shrimp.
- Serve with lemon juice or sweet and sour sauce.
Liana’s tips:
- Placing meat coated with flour/breading in the freezer before frying to helps the flour stick. This works for all meat!
- If you’re pressed for time, you can combine the coconut and tigernut flour in one bowl. Simply dip the shrimp in the egg first, then into the flour mixture and then proceed.
- After frying, place shrimp on a paper towel to drain excess oil.