Gather your little kitchen helpers and make dinner for mom. Mother’s Day is right around the corner and for those looking to pamper mom start with a well-deserved home-cooked meal with this Coconut Almond Shrimp recipe served with a marmalade dipping sauce. This recipe is flourless and uses almond meal, coconut and sprinkle of Colman’s mustard instead of flour. You’ll love the crispy texture and fabulous flavors of this gluten free mom’s day option. Happy Friday and weekend!
Coconut Almond Shrimp
1 cup orange marmalade
3 tbsp. seasoned rice vinegar
2 tbsp. Colman’s Original Prepared Mustard
2 tsp. grated peeled fresh ginger
1 tsp. curry powder
Coconut Shrimp ingredients
1 (7-ounce) bag sweetened flaked coconut
11/2 cups almond meal (or almond flour)
2 large eggs, lightly beaten
1 tbsp. Colman’s Original Prepared Mustard
1/2 teaspoon salt
1 pound large shrimp, peeled, deveined, and butterflied, tails left on (40 – 45 count)
Canola or Vegetable oil for frying
1. To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside.
2. To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.
3. Heat 3-inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).
4. Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2 to 3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter, Serve with the dipping sauce.