Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce

SO it’s been almost two months since I’ve blogged. Whoops!

It’s been insanely busy here. First, we took advantage of a local spay and neuter promotion – free surgeries for the month of April! – to get 60% of our backyard feral colony fixed. Then a week or so later, we found out we were a little too late – we discovered 3 kittens! We’ve been raising them ever since – checkout the colony’s Facebook page for all kinds of ridiculously cute photos!

Aside from that, I’ve been working on cosplay costume orders, and getting ready to promote my cookbook at a Gluten-Free expo this past weekend. Gave the most awkward demonstrations ever, sold some books, met some cool people – was great!

One thing to come from the weekend was a request for a Coconut Shrimp recipe, so we decided to splurge a little and do one up… using LARGE shrimp.

We’re usually pretty frugal with food, so snarfing $25 worth of shrimp in a sitting was a BIG treat… but hey, cheaper than going out, right? 🙂

This recipe came together quickly, easily, and tastes GREAT! I’m especially a fan of the dipping sauce I worked up, using ingredients we happened to have on hand. Demonstrating my Sesame Chicken recipe this weekend still had me in the mood for ginger/spicy, and telling people about my Spicy Orange Chicken had me craving something like THAT. Decided to combine the two cravings and come up with something to scratch both itches.

We like to use a lot of ginger, and go with 1 Tbsp… but you can use as little as 1 tsp if you want.


Gluten-Free Coconut Shrimp with Spicy Ginger-Orange Sauce
Makes 4 servings

Oil for deep frying – we used vegetable oil

2 lbs medium to large peeled, tail on shrimp
Salt and pepper
1/2 cup garbanzo bean flour
1/4 cup corn starch
1/4 cup white rice flour
1 tsp baking powder
1 tsp salt
2 eggs
1 cup gluten-free beer (or chicken broth)

2/3 – 1 cup garbanzo bean flour
3 cups unsweetened coconut flakes

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

If shrimp has peel on, remove it. For straight lengths of shrimp tempera, make a series of small cuts along the inside curve of the shrimp. Be careful not to cut all the way through! Season with a little salt and pepper, tossing to coat.

In a large bowl, combine flours, corn starch, baking powder, and salt. Add eggs and beer/broth, whisk to form a medium-thick batter. All batter to sit for 5-10 minutes, to soften the bean and rice flours.

Place remaining bean flour in a separate bowl, and the coconut in a third bowl.

Dredge shrimp in reserved garbanzo flour, shake off any excess flour, then dredge in rested batter. Allow excess batter to drip off before rolling shrimp in coconut. Place prepared shrimp on a baking sheet, repeat battering steps with remaining shrimp. Once all shrimp is battered, chill for 15 minutes.

Carefully transfer chilled shrimp to the preheated oil, cooking in batches. Fry for 1-2 minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried shrimp to paper towels.

Serve hot!

Spicy Ginger-Orange Sauce:

1/2 cup orange marmalade
1/4 cup honey
1 tsp- 1 Tbsp grated ginger
Pinch of salt
1 tsp crushed pepper flakes

Whisk together all ingredients in a small saucepan, until smooth. Bring mixture just to a boil, reduce heat and simmer for two minutes. Remove from heat, serve warm or cool.

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