Gluten Free Coconut Shrimp with Spicy Mango Sauce Recipe
When was the last time you indulged in some coconut shrimp on a gluten-free diet? For me the answer was “Never!” And by means of explanation, please indulge me while I tell you a little story.
I once took my g-kid Milla to my friend’s hair salon for a little girl-time. She was exercising her girly prerogative by wanting to “buy” one of everything that was for sale without actually wanting to pay for it. My friend Nicole, has trouble saying “No,” especially to an adorable 6 year old. So in steps me, mean-ole-grandma, to say “Enough!” Well, Miss Milla was not pleased with me and went up to Nicole and three other people we knew and told each of them, “I like YOU better than grandma!” She then walked up to a complete stranger, looked her in the eye and said “And I like you better than Grandma, and I DON’T EVEN KNOW YOU!” Since the woman didn’t even crack a smile I am not sure how well placed Miss Milla’s affinity was.
The opposite was true regarding how I felt about Coconut Shrimp – I had never even tasted it but I just knew I didn’t like it. Just because I “don’t like” something doesn’t mean that others in my family feel the same so when the request for Coconut Shrimp came my way I made some, gluten-free of course. And may I just say, “don’t like” has turned into “love.”
Sweet, succulent shrimp, coated with crispy coconut and dipped into a spicy mango sauce (three ingredients, three seconds, nothing could be easier) it is a melody of contrasting flavors that turn into a harmonious symphony in the mouth.
I double coated my shrimp to make them really crispy; first a dunking in some flavored egg whites, then into my favorite pantry item ever, Kinnikinnick Panko Style Gluten Free Bread Crumbs, back into the egg whites and finally a coating of some coconut with some more breadcrumbs. And then because I wanted crispy shrimp without a lot of extra fat, I baked them. I think coconut shrimp are notoriously loaded with fat and calories so by using egg whites and baking, I made them pretty figure-friendly as well as REALLY delicious.
So the moral behind this story is that before one decides if they like or don’t like something, maybe it is a good idea to actually have a little experience with it first.
- 4 large egg whites
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound large shrimp peeled and deveined, tails left on
- 2 cups gluten-free Panko Style Bread Crumbs use divided
- 1½ cups sweetened shredded coconut
- Gluten-free non-stick cooking spray
- 1½ cups fresh or frozen mango chunks thawed if frozen
- 1 teaspoon Sriracha sauce more or less to taste
- Juice of 1 lime
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray. Bake for 6 minutes, turn the shrimp over, spray the other side with cooking spray, and cook for another 5 to 6 minutes or until the coconut is golden brown and the shrimp are bright pink. While the shrimp are baking, make the sauce.
To make the sauce, put the mango, Sriracha, and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.
Can be served as an appetizer or main dish.
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