Beer Battered Coconut Shrimp w/ Peach Preserve Dipping Sauce
This coconut shrimp and dipping sauce I created to taste just like the dipping sauce we had at one of the top restaurants we used to dine at in Lake Jackson.
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 Ovena 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 1/2cup Bod Red Mills All Purpose Gluten Free Flour
  • 1 1/3cup Gluten Free beeryou 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 1/2cup Bob Red Mills unsweetened coconut
  • teaspoon Teaspoon salt1/4pepper, 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
  • 1/3cup vodka
  • 2/3cup heavy whipping cream
  • 1tsp olive oil
  • saltcoarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!
  • teaspoon Teaspoon salt1/4pepper, 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
  • 1/3cup vodka
  • 2/3cup heavy whipping cream
  • 1tsp olive oil
  • 1clove garlicpressed
  • saltcoarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!
Instructions
  1. Coconut Shrimp Mix the beer into flour mixture
  2. 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
  3. Peach Preserve Dipping Sauce
  4. About 3 Tablespoons peach preserves
  5. 1 Teaspoon Dijon mustard
  6. Dash of Cherry Wine Vinegar
  7. Dash of Barcardi rum or use dark. I only had Bacardi
  8. 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

 

Living Life With Purpose!
Gluten Free Lady

 

 

 

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