Gluten-Free Coconut Shrimp With Lemon Glaze

🧂 Ingredients

• 1 lb shrimp

  large (prawns), peeled, tails on or off, you need about 25-30 shrimp
• 1 egg

  whisked
• 1/4 cup coconut milk

  or almond milk, if avoiding egg, make it 1/2 cup
• ½ cup desiccated coconut unsweetened
• ¼ cup tapioca flour or cassava flour
• 1 teaspoon onion powder

  or onion salt
• 1 teaspoon garlic powder
• 1 teaspoon turmeric powder
• ½ teaspoon white pepper

  black is also fine but white has a slightly more Chinese flavour for this recipe
• 1/4 tsp chilli flakes

  or powder
• 2 tablespoons coconut oil

  for cooking
• 2 tablespoons honey
• Juice of ½ lemon
• 1 teaspoon arrowroot starch

  or tapioca flour (cornflour could also be used)

Instructions

• 1 Wash and pat dry the shrimp (prawns). In a small bowl, whisk the egg. Combine
  the coating crumbs in a large bowl.
• 2 Dip each shrimp in the egg mixture (or coconut milk), then coat in the coconut
  crumb mixture. Shake off the excess crumbs and set aside on a plate. My tip is
  to use one hand for egg dipping and one hand for crumb coating.
• 3 In a large skillet or a deep frying pan, heat 2 tablespoons of coconut oil over
  medium-high heat.
• 4 Add coatd shrimp to hot oil in one layer, without overallping. Do it in batches,
  if needed.
• 5 Cook for 2 minutes on each side, or until golden brown and crispy. Oftentimes,
  you will only need 1-1.5 minutes on the second side.
• 6 Make the glaze. Combine honey and lemon juice in a small pot. Heat over medium
  heat until it comes to a boil. As soon as it does, take off the heat and whisk
  in a small teaspoon of arrowroot flour or tapioca starch. Place back on the heat
  for about 15-30 seconds until everything starts bubbling and thickening. Remove
  from heat, it should look like thin toffee sauce.
• 7 Finally, drizzle the glaze all over the crispy cooked shrimp. Serve with a side
  of Asian greens, cauliflower rice or regular rice.

Nutrition Info