Thursday, April 2, 2009

RECIPE: A&Z's Gluten-Freed Coconut Shrimp

Gluten-Freed by A: I used the same recipe as when I made gluten-free beer battered fish, but I added coconut and put it on shrimp!

Total From A to Z: 3 Stars

A's Review: * * *
The coconut made the whole battering and frying process much more difficult, as the long strands of coconut tended to fall off and pull more batter and coconut with them. The shrimp that did manage to hang on to the coconut batter were very tasty. But the shrimp and batter alone were not very appealing. I think next time I will do this with smaller pieces of coconut and toast them first so they will be drier and hopefully stick better.

Z's Review: * * *
First and foremost I have to say how much I love my A for his willingness to try making gluten-freed versions of things I can't order in restaurants anymore. We saw coconut shrimp on a menu the other day and A immediately decided to try it. That being said, I think this recipe still needs a little bit of work. The shrimp that ended up with coconut on them tasted great, but unfortunately we didn't have a whole lot of luck getting the coconut to stick. A lot of the shrimp just ended up sort of battered and fried, which just didn't taste as good as having the coconut. But A already has some ideas for how to fix it, so we'll update you when we do round two!


  1. Those shrimp look wonderful! I've tagged you on my blog. Hope that's okay!

  2. These shrimp were pretty good but we need to do a little work in this recipe to get more of the coconut to stick next time! A friend of mine suggested ditching the beer and using only egg whites or keeping the beer and adding more cornstarch. A wants to try toasting the coconut before adding it to the shrimp. Hopefully next time will find a solution to make the shrimp more coconutty!

    Also, thanks for the tag on your blog! We appreciate it!

  3. I've been wanting to make coconut shrimp gluten free. Look forward to hearing more when you get it the way you like it. :-)



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