Ingredients

The following ingredients have 6 Servings
  • 1 pound shrimp (* large is easiest to work with)
  • 1 Cup gluten free all purpose flour
  • 1 13.33 ounce can unsweetened coconut milk (* full fat)
  • 8 ounces sweetened coconut shreds

Instruction

  • Peel and devein the shrimp. Leave the tails on larger shrimp.
  • Place the flour, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it's fully blended.
  • First, coat each shrimp with the gluten free flour and lightly tap off the excess flour.
  • Next, dip them in the coconut milk. Allow the excess batter to drip off.
  • Finally, toss the shrimp with the shredded coconut and place on a plate.
  • Repeat this with all of the remaining shrimp, and then place the plate in the refrigerator for 1-2 hours to chill.