Easy Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

This Gluten Free Coconut Shrimp Recipe is loaded with some serious coconut flavor!

Gluten Free Coconut Shrimp

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In a few of my previous recipes posts, I mention that we love my version of Gluten Free Coconut Shrimp.  I make them gluten free by using a gluten free flour as part of the batter.  I have tried using coconut flour, but I didn’t care for the texture and the coating came off easier, so I wouldn’t recommend it. They can be made with regular wheat flour as well and will turn out so delicious, I promise!

For the batter, so many other Coconut Shrimp recipes use milk or beer, but not me.  Oh no…I am obsessed with coconut, especially the last couple years.  My batter uses coconut milk in it and it will give you some serious coconut flavor when combined with the shredded coconut coating!

This would definitely classify as an “easy” recipe because all you have to do is toss the shrimp in some flour, then the batter, and then the coconut, refrigerate and fry….but it can be time consuming.  I tend to use medium sized shrimp because it’s the easiest to find around here, but larger shrimp would definitely speed up the process.  I also remove the tails on the smaller shrimp so they don’t get covered in batter.  I don’t want to accidentally eat a tail, eww.  If you have larger shrimp, I would leave the tails on so that battering them up is a little less messy!

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

I have made these for years using two large frying pans and flipping them half way through.  The last time I made these (before this post) I told my fiance that I was done making coconut shrimp until I had a deep fryer because the oil splatter burning my arms just got to be too much.  So while they can definitely be fried in a frying pan (I used coconut oil with this method!), I would strongly recommend a deep fryer!

2 days after I was asked  to make these Coconut Shrimp for dinner, this deep fryer showed up on my doorstep!  He’s pretty wonderful…or just really loves my Gluten Free Coconut Shrimp!  It can be hard to find really good gluten free versions of some foods.

Deep Fryer

I was kind of scared to use a deep fryer, but these photos are actually from the very first time I used it and it was so easy!

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

 

For a dipping sauce, we use Sweet Chili Sauce.  Maybe someday I’ll make my own…and it will probably contain mangos and chilis…hmmm…

I hope you love these Gluten Free Coconut Shrimp as much as my family!  Leave a comment or send me a message anytime!  I love hearing from you!

And if you love coconut as much as I do, be sure to check out my Creamy Coconut Rice recipe – it’s one of the most popular recipes on my blog!

Gluten Free Coconut Shrimp
Gluten Free Coconut Shrimp
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These Coconut Shrimp are full of coconut flavor because there is coconut milk in the batter, and they are covered in shredded coconut too!
Gluten Free Coconut Shrimp
Gluten Free Coconut Shrimp
Yum
Print Recipe
These Coconut Shrimp are full of coconut flavor because there is coconut milk in the batter, and they are covered in shredded coconut too!
Ingredients
Servings:
Instructions
  1. In a medium bowl combine the eggs, 1 Cup flour, and coconut milk. It will make a batter that is thick, like pancake batter. Place the 1/2 Cup of flour and the coconut in two separate bowls.
  2. Coat the shrimp in the flour first, then the batter. Roll each battered shrimp into the coconut until well coated. Place on a tray lined with wax paper. Refrigerate at least 30 minutes before frying.
  3. Heat the oil in a deep fryer to 350 degrees F. Fry the shrimp in batches until golden brown, then place on paper towels to drain and cool. Serve with dipping sauce if desired.
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Creamy Coconut Rice

Creamy Coconut Rice Plated

This Creamy Coconut Rice recipe is full of delicious coconut flavor and you won’t believe how easy the recipe is!

This recipe for Creamy Coconut Rice is FULL of delicious coconut flavor! You won't believe how easy it is to make!

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Have you ever discovered a “new” food, fell in love with it, then ate it so much you got sick of it? Yep, that’s me and this Creamy Coconut Rice, except I’m still waiting to get sick of it!

I make this side dish about once a week, and it’s my 9-year-old’s first request when I ask what he wants for dinner each week!  It’s seriously so easy, so delicious, and pairs well with a ton of different foods!

I have been obsessed with using coconut in recipes for quite some time now.  It all started with this Coconut Curry Chicken.  I never liked coconut as a child, and now I can not get enough!  Funny how that works, isn’t it!?

Ingredients for Creamy Coconut Rice

So, once upon a time I decided to attempt to make coconut rice with nothing but rice, water, and a can of coconut milk.  I had no idea if it would even work since every other coconut rice recipe seems to involve more!  To put it simply, it works amazzzzzingly well!  I call this Creamy Coconut Rice for good reason!

The rice (especially brown rice) may take a little longer to cook than it normally would if you just used water, but be patient.  The end result will be the creamiest rice you could ever imagine!  And it will be loaded with coconut flavor!  Loaded!

 

Combined IngredientsFinsihed Creamy Coconut Rice in Pan

 

I have made this with both reduced fat and regular coconut milk and regular definitely works best.  Of the few brands I have tried, I have had the best results with the Thai Kitchens brand regular coconut milk (this is not a sponsored post, just my own personal experience).

This Creamy Coconut Rice pairs well with all kinds of dishes.  I serve it when I make curries, fish, and anything that has a tropical vibe to it, like this Cuban Spice Marinated Pork!  I also really like it with this Pan Seared Chicken with Creamy Coconut Cilantro Lime Sauce because in my opinion, you can never have too much coconut!

Creamy Coconut Rice Plated

If you are a coconut-lover, like me, you have got to try this super easy Creamy Coconut Rice!  I think you will love it!  Leave a comment or send me a message and let me know how it goes!

Enjoy!

 

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Creamy Coconut Rice Plated
Creamy Coconut Rice
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Creamy Coconut Rice Plated
Creamy Coconut Rice
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Ingredients
Servings:
Instructions
  1. Add rice, coconut milk and water to a saucepan. Stirring occasionally, bring to a boil. cover an let simmer until the liquid is absorbed, still stirring once in awhile. Check to make sure the rice is tender. If not, add a little more water and continue simmering until it is done.
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Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce

Lately it seems that if a recipe has cilantro in it, I must make it, and devour it.  I’m not even kidding.  As I’ve been writing up recipe posts for you guys I keep coming across cilantro, cilantro, and more cilantro!  I’m going to have to take a break from it soon and mix things up a bit more or I’m going to have to rename the blog, “The Cilantro Diaries.”  You will find other recipes with a similar flavor profile (here and here), but I promise you they are SO good that it’s worth trying them all!  I can’t get enough, and I’m hoping you feel the same (at least for now)!  My latest creation is this Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce.

It sounds like the perfect summer meal, right?  While I agree that this would definitely make a great meal in the summer, I made this a couple nights ago when it was around 20 degrees outside, and it was D-E-L-I-C-I-O-U-S!!  Not a single bite was leftover!  Who says coconut and lime must be reserved for hot weather meals?  I totally disagree.

The sauce is really unique!  It’s sweet and tangy with just a little hint of spice that makes it different than most other cilantro-lime combinations I’ve tried, or made!  The best part is that this recipe is really quick and really easy.  Just pick up a few things next time you go grocery shopping and whip this up in no time at all!  It is a perfect week night meal!

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Chicken Breasts

 

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Sauce in Pan

 

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Chicken Breasts in Sauce

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Plated 1

 

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Plated 2

 

If I had known I could make food this good so quickly, I probably would have taught  myself to cook a lot sooner than I did.  So, whether you’re a beginner in the kitchen, or a seasoned pro, you can cook this!  And it will taste good!  Trust me, the creamy coconut cilantro lime sauce is worth trying!  I love to pair it with Creamy Coconut Rice for even more coconut flavor!  If you attempt this recipe, leave me a comment and let me know how it goes!

 

Pan-Seared Chicken with Creamy Coconut Cilantro-Lime Sauce
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Pan-seared chicken served in a zesty, slightly spicy coconut cilantro lime sauce!
Servings
6 servings
Servings
6 servings
Pan-Seared Chicken with Creamy Coconut Cilantro-Lime Sauce
Yum
Print Recipe
Pan-seared chicken served in a zesty, slightly spicy coconut cilantro lime sauce!
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat over to 375 degrees F.
  2. Season chicken breasts with salt and pepper. In a large, oven proof skillet (or Dutch Oven), heat the olive oil over medium-high heat. Add the chicken and cook about 3-4 minutes per side, until golden brown (you will finish cooking the chicken in the oven). Place chicken on a plate and tent with aluminum foil.
  3. In the same pan, add the chicken stock, lime juice, onion powder (or diced onion), cilantro, and red pepper. Bring to a gentle boil, until reduced by half. Lower the heat and whisk in 1/3 Cup of the coconut milk. Add the chicken back into the pan with the sauce and place in the preheated oven. Cook until chicken is cooked through, about 15 minutes.
  4. Meanwhile, in a sauce pan, add the remaining coconut milk, 1 and 1/3 Cups of water and the rice. Bring to a boil, reduce heat and cover. Let simmer until the rice is tender.
  5. To serve place the rice on a plate. Top with chicken and pan sauce. Garnish with fresh cilantro and lime slices if desired.
Recipe Notes

NUTRITIONAL VALUES PER SERVING:  419 calories, 27g carbohydrates, 22g fat, 30g protein, 280mg sodium, 2g sugar

 

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