Coconut Shrimp

Coconut Shrimp

Here is another easy favorite that’s Gluten-Free:

4# thawed, pre-cooked shrimp, patted dry

1 package shredded coconut

1/4 c. brown rice flour

1/4 c. corn flour

1 T finely minced basil

4 eggs, well beaten

16 oz rice noodles

1 T olive oil

3 T grape seed oil or canola oil in frying pan or wok

Mix coconut, rice and corn flours, and basil in a shallow bowl. 

Dip shrimp in egg, then coconut mix, and place in pan or wok with grape seed or canola oil.  Sizzle till hot through.

Concurrently boil rice noodles in water, drain, and coat with olive oil to prevent sticking.

Serve hot, with shrimp over noodles. 

This is a sweet treat!  Shrimp alone is easy on glucose levels, but be careful how many noodles you add if you are watching blood sugar.


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