Gluten Free Toasted Coconut Shrimp with Peach Marmalade Dipping Sauce - Recipe
Tasty appetizers like this are no longer out of the question for those with an intolerance to gluten. Thanks to chef Robert Landolphi and his passion for Gluten Free food, which is thoroughly displayed in his Gluten Free Every Day cookbook, these sinful, yet satisfying deep-fried shrimp are coated in tapioca flour and come with a side of delicious peach marmalade dipping sauce.
2 dozen medium shrimp, peeled
1/4 cup cornstarch
1/4 cup tapioca flour
1/2 tsp. Old Bay seasoning
3 large egg whites
1 1/2 cups sweetened finely shredded coconut
Canola oil, for deep-frying
Peach Marmalade Dipping Sauce:
1/2 cup peach marmalade
1/4 cup country Dijon mustard
1/4 cup honey
1. Pat the shrimp dry with paper towels and set aside. For the coating: In a medium bowl, whisk the cornstarch, tapioca flour, and Old Bay seasoning together. In another bowl, whisk the egg whites until foamy. Put the coconut in a shallow bowl.
2. Coat the shrimp with the cornstarch mixture and shake off the excess. Dip into the egg whites, and then roll in the coconut. In a large, heavy sauté pan or Dutch over, heat 3 inches of oil over medium high heat to 360 F on a deep-frying thermometer. Deep-fry 6 shrimp at a time until lightly browned, 2 to 3 minutes. Transfer to paper towels to drain. Repeat to cook the remaining shrimp.
3. For the dipping sauce: In small bowl, whisk together the marmalade, mustard, and honey. Serve the shrimp with a bowl of the sauce on the side.
For safety purposes, I strongly recommend using a deep-fat-frying thermometer to maintain the proper oil temperature when cooking the shrimp.