A couple of years ago my hubby & I visited Miami to celebrate our third wedding anniversary. We were living in Minnesota at the time & relished the idea of beach, heat & fresh seafood Miami has to offer. We’d sit at a tiki bar sipping on cocktails & eating pounds of coconut shrimp. Back in Minnesota we continued to keep the mood alive cooking up batches of coconut shrimp nightly but it wasn’t quite the same without the sand, surf & the cultural ethnicity of Miami. Little did we know at the time that we’d be living in Florida less than a year later.
Buying shrimp with their heads attached is cheaper than buying them already peeled. Yes, you have to do a little more work but that’s the price you pay…or rather don’t pay. I sometimes keep the heads & make stock to freeze for a later use.
Living gluten-free I wanted to come up with something, apart from cornflake crumbs, to use as a coating for chicken & seafood. Enter gluten-free waffles. They cook up beautifully golden & crunchy.
Shrimp, what’s not to love? They cook up litckaty-split & are probably the most versatile of any seafood. Once the shrimp are cleaned & coated in the waffle & coconut breading, pop them in the fridge. When it’s time for them to be cooked they take no time to be transformed to golden-brown crispiness. The honey sriracha dipping sauce I served with them uses three ingredients & is ready in minutes. The make-ahead elements about this recipe mean they’re perfect for entertaining.
Serve them casually with some lime wedges & a honey sriracha sauce, pour yourself an adult beverage & pretend you’re sitting looking out at a beach as you eat them.
- 4 to 5 gluten free waffles, toasted & cooled
- 1 1/2 cups shredded coconut
- 1 1/4 lbs (566g) medium raw shrimp, peeled & deveined leaving tails intact
- 1/2 cup white rice flour
- pinch of salt & freshly ground pepper
- 2 large eggs
- coconut or vegetable oil for shallow frying
- HONEY SRIRACHA SAUCE
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon water
- Brake waffles into large chunks. Place in bowl of food processor. Process until waffles become a medium-fine crumb. You will need 1 1/4 cups of waffle crumbs. Combine waffle crumbs & coconut in a shallow bowl; set aside.
- Cut shrimp through the back almost all the way through. Flatten each slightly.
- Place flour in a small shallow bowl. Add a pinch of salt & pepper; stir to combine.
- Lightly beat eggs together in a small shallow bowl.
- Toss shrimp, one by one into flour. Then dip into egg, letting excess egg run off.
- Press shrimp into coconut mixture until each one is well coated.
- Heat oil in a large frying pan over medium-high heat. Cook shrimp in batches for about 2 minutes or until golden-brown. Remove to a baking sheet lined with paper towel.
- To make the sauce: Combine honey, sriracha & water in a small saucepan. Stir over medium heat until warm & runny. Serve with shrimp.