Wednesday, March 7, 2018

Gluten Free Coconut Shrimp

I’ve used this same recipe for both baked Coconut shrimp as well as in the Air Fryer. I used Kikkoman Panko crumbs for the best results on these.


1 lb large shrimp, peeled and deveined raw
1/3 cup cornstarch
1 teaspoon Garlic seasoning
1 teaspoon onion salt
1 cup flaked coconut
½ cup panko bread crumbs
2 eggs, beaten well
3 small/medium bowls 


Wash, peel and de-vein shrimp and pat dry.

Place cornstarch in a bowl by itself, also put the eggs beaten in their own bowl. In the final bowl mix the bread crumbs, coconut, salt, garlic and onion seasoning.

You’ll need to cover each shrimp with the cornstarch, then dip in the egg, and finally cover in the bread crumb mix. 

For baking, place each shrimp on a baking sheet and spray with a bit of spray oil, (I use Grapeseed oil). And bake for 20 minutes at 400 degrees.

For the Air Fryer place the shrimp on a plate, spray with the oil and place in the deep fryer, I fried mine at 350 degrees for 15 minutes for raw shrimp and only 8 minutes for cooked shrimp

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