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by on April 5th, 2010

Coconut Fried Shrimp with Zippy Orange Dipping Sauce

Like Bubba Gump, I love shrimp prepared just about any way.

I have boiled shrimp for shrimp cocktail, bar-b-qued it, ceveched it, grilled it, kebabed it, baked it, butterflied it, creoled it, scampied it, sweet and soured it, foo yunged it and Shrimp and Gritted it. So if there is a way out there I haven’t tried I would like to hear about it. Several days ago I decided to try a healthy version of Coconut Fried Shrimp trying to make it gluten free.

You see, several weeks ago (Fat Tuesday I think) my daughter, Alexis, gave me a challenge to give up grains along with potatoes and sugar. I have pretty much done that for the last 5-6 weeks with the occasional slip with the sugar.

I have tried many great cracker and scone recipes from the Almond Flour Gluten Free Cookbook by Elana Amsterdam and they are fabulous. I’m lucky I don’t have to eat gluten free, but if there is anyone out there that does, please take a look at her cookbook and she also has a website www.elanaspantry.com where you can find some fabulous recipes.

(Carb friendly — substitute a sugar free orange marmalade for the regular.

All the ingredients gathered.

I was really surprised to see that this batter worked using diet tonic.

Breaded and ready to fry. These can be refrigerated until you are ready to start frying.

Really a tasty sauce. I think it needs to be thinned with a little water or lemon juice.

So, here is my attempt at healthy (healthier at least) Coconut Fried Shrimp. I did make my own orange marmalade (recipe here) for the dipping sauce and if you aren’t up to that, just buy a jar of orange marmalade and you are one step ahead of me. If you have never made orange marmalade before, it is really fun, this is my second time in about a month. You only need one orange and it is so much prettier and tastier than the store bought variety. I am using half sugar and half Splenda this time to see out it turns out.

 

Coconut Fried Shrimp with Zippy Orange Dipping Sauce

2 lbs. large shrimp, peeled, deveined and butterflied (leave tails on)

Batter:

1/2 c. almond meal**
1 egg
2/3 c. beer (I used diet Tonic)
1 1/2 tsp. baking powder
1/4 c. almond meal (reserve for dredging the shrimp in)
1/2 c. cornstarch
2 c. unsweetened shredded coconut

Mix all the batter ingredients except for the 1/4 cup almond you have reserved for dredging the shrimp. (See below if you do not want to use the tonic and almond meal recipe). Take the shrimp one at a time and dredge in the almond meal. Then dip each shrimp into the batter mixture and roll in the shredded unsweetened coconut. Put on tray and refrigerate until you are ready to fry. When ready to fry, heat oil to 350° and fry the shrimp until golden brown. Serve with the Zippy Orange Dipping Sauce.

Zippy Orange Dipping Sauce:

1 – 8 oz. jar orange marmalade (or my homemade recipe)
5 Tbsp. mustard (creole or brown)
5 Tbsp. horseradish cream (or horseradish)

Mix all ingredients. Refrigerate. When ready to serve, warm just until thinned. If too thick thin with a little water, orange, or lemon juice.

**Note — if you do not want to try the gluten free version of this recipe, simply dip the shrimp in flour to dust and then mix equal parts of “complete” pancake mix and beer. Dip the shrimp in the batter then coat in the coconut.

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