Creamy Crunchy Coconut Shrimp

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This recipe for coconut shrimp is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Mandie Callahan. For the creamy part, she uses dairy-free Coconut Milk Creamer from So Delicious.

Creamy Crunchy Coconut ShrimpSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Creamy Crunchy Coconut Shrimp

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and soy-free. Note that many brands of almond extract are actually tree nut-free.

For gluten-free and dairy-free coconut shrimp, seek out gluten-free panko crumbs or toast your favorite gluten-free breadcrumbs.

For egg-free and dairy-free coconut shrimp, use vegan mayonnaise rather than regular egg-based mayonnaise.

Creamy Crunchy Coconut Shrimp
 
Author:
Ingredients
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup + 2 tablespoons So Delicious Dairy Free Original Coconut Milk Creamer, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup panko break crumbs + 2 tablespoons cornstarch, combined
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • ½ teaspoon almond extract
  • Shredded coconut, for garnish
Instructions
  1. Combine 2 tablespoons creamer, salt, and pepper in a large bowl for the marinade. Add the shrimp to the marinade and let sit for 10 minutes.
  2. Lightly cover the shrimp in the bread crumb and cornstarch combo.
  3. Heat the olive oil in a skillet or wok, sauté the shrimp over medium heat until golden brown, approximately 2-3 minutes.
  4. Remove the shrimp and drain on a paper towel.
  5. Deglaze the pan with the 1 cup Coconut Creamer and sugar. Simmer on medium and stir occassionally until it begins to thicken then reduce the heat and let cook for an additional 5-8 minutes
  6. Add the mayo, almond extract, and the shrimp. Mix until the shrimp is coated. Simmer on low for another 2-3 minutes, and then serve with shredded coconut as a garnish.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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