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Ingredients
- Coconut Shrimp
- Kitchen Gadgets Necessary:
- One bowl for the batter and a large plate or pie dish works well for the coconut. Large Cast Iron Dutch Oven a baking sheet lined with paper towels. Slotted spoon. I lay out a towel so there's not such a mess on the counter...
- Heat vegetable or peanut oil to 350 degrees
- 1 1/2 cup Bod Red Mills All Purpose Gluten Free Flour
- 1 1/3 cup Gluten Free beer you could substitute soda water if you don't want to use beer. We found single beers too at our local HEB grocery and they have Gluten Free
- 2 Tablespoons sugar
- 1 1/2 cup Bob Red Mills unsweetened coconut
- teaspoon Teaspoon salt 1/4pepper, thyme, garlic powder, onion powder, Cayenne pepper, paprika
- This dipping sauce is incredible!
- Here's another dipping sauce you might like -
- Spicy Vodka Sauce
- tsp ¼crushed red pepper flakes
- cup ¼tomato paste
- 1/3 cup vodka
- 2/3 cup heavy whipping cream
- 1 tsp olive oil
- salt coarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!
- teaspoon Teaspoon salt 1/4pepper, thyme, garlic powder, onion powder, Cayenne pepper, paprika
- This dipping sauce is incredible!
- Here's another dipping sauce you might like -
- Spicy Vodka Sauce
- tsp ¼crushed red pepper flakes
- cup ¼tomato paste
- 1/3 cup vodka
- 2/3 cup heavy whipping cream
- 1 tsp olive oil
- 1 clove garlicpressed
- salt coarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!
Ingredients
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Instructions
- Coconut Shrimp Mix the beer into flour mixture
- Dip shrimp into batter, letting access drip off some, then coat with coconut and fry until golden brown, only takes a few minutes, drain on paper towels
- Peach Preserve Dipping Sauce
- About 3 Tablespoons peach preserves
- 1 Teaspoon Dijon mustard
- Dash of Cherry Wine Vinegar
- Dash of Barcardi rum or use dark. I only had Bacardi
- Chop up a small amount of Jalapeno if you like more heat! Take out the seeds because with them out my mouth was still on fire!
Recipe Notes
