Well now, let me tell ya, if you ever find yourself wanting to make somethin’ tasty for supper but you don’t wanna bother with all that flour that makes yer belly feel bloated, then this here gluten-free coconut shrimp dipping sauce is the thing for ya. It’s sweet, a little spicy, and goes perfectly with those crispy, golden shrimp. Y’all won’t be disappointed!
Now, I know what you might be thinkin’—”Gluten-free? That’s some fancy talk!” But don’t worry, we’re keepin’ it simple, just like how I cook at home in the old kitchen. All you need is a few easy-to-find ingredients, and you’ll be ready to whip up somethin’ special.
Ingredients for the Shrimp
- Shrimp (of course, nice big ones if you can find ’em)
- Gluten-free flour (this here’s important, it’ll keep ya from havin’ to deal with all that gluten business)
- Shredded coconut (you’ll want this to get that nice crunch, just like the stuff you might have seen on coconut macaroons)
- Eggs (to help the coconut stick to the shrimp)
- Salt and pepper (not too much, just enough to give it a little flavor)
First thing ya do is peel them shrimp. You know, get rid of the shells and veins, ‘less you want a mouthful of that stuff, which I don’t reckon anyone does. Once they’re clean, set ’em aside. Now, you’ll need two bowls. In one, put your gluten-free flour, a pinch of salt and pepper. In the other, crack open an egg and whisk it up a bit.
Now, roll each shrimp in that flour, makin’ sure it’s all coated nice-like. Then dip ‘em in the egg, and after that, toss ‘em in the shredded coconut. Pat that coconut on there good so it sticks. Once you got ‘em all coated up, it’s time to fry!
Heat up a pan with some oil, just enough to cover the bottom. When the oil’s hot, place those shrimp in the pan, makin’ sure they don’t touch each other. Fry ’em for about 2 to 3 minutes on each side, or until they’re golden brown and crisp. When they’re done, take ’em out and let ‘em sit for a second while you make the sauce.
Ingredients for the Dipping Sauce
- Honey (this’ll give ya that sweetness)
- Sriracha sauce (for that little kick, not too much though unless ya like it real hot!)
- Apple cider vinegar (adds a bit of tang)
- Coconut aminos (this is what makes it gluten-free and still tasty, you could use soy sauce if you’re not worried about gluten)
Now, for the sauce, you wanna mix that honey, sriracha, apple cider vinegar, and coconut aminos in a small bowl. Just stir it up good until it’s all combined. You can taste it and add a little more honey if you like it sweeter, or some more sriracha if you want it spicy. It’s all up to you!
Once the shrimp are done and that sauce is ready, you’re all set. Just serve ‘em up together, and you’ll have yourself a meal that’ll make folks think you’ve been cookin’ for years. Serve it with some fresh mango salsa or a little salad if you feel fancy. But honestly, them shrimp and the sauce are all you really need to make a meal worth rememberin’!
And there ya have it—gluten-free coconut shrimp and that dip that’ll make your mouth water. It’s simple, it’s quick, and it’ll have your family comin’ back for seconds. What more could ya ask for, huh?
Tags：[gluten free coconut shrimp, coconut shrimp dipping sauce, gluten free shrimp, shrimp recipe, coconut shrimp dip]
