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Gluten Free Coconut Shrimp with Spicy Mango Sauce Recipe
by Carol Kicinski on May 15, 2011

When was the last time you indulged in some coconut shrimp on a gluten-free diet? For me the answer was, “Never!” And by means of explanation, please indulge me while I tell you a little story.

I once took my g-kid Milla to my friend’s hair salon for a little girl-time. She was exercising her girly prerogative by wanting to “buy” one of everything that was for sale without actually wanting to pay for it. My friend Nicole, has trouble saying, “No”, especially to an adorable 6 year old. So in steps me, mean-ole-grandma, to say “Enough!” Well, Miss Milla was not pleased with me and went up to Nicole and three other people we knew and told each of them, “I like YOU better than grandma!” She then walked up to a complete stranger, looked her in the eye and said “And I like you better than Grandma, and I DON’T EVEN KNOW YOU!” Since the woman didn’t even crack a smile I am not sure how well placed Miss Milla’s affinity was.

The opposite was true regarding how I felt about Coconut Shrimp – I had never even tasted it but I just knew I didn’t like it. Just because I “don’t like” something doesn’t mean that others in my family feel the same so when the request for Coconut Shrimp came my way I made some, gluten-free of course. And may I just say, “don’t like” has turned into “love”.

Sweet, succulent shrimp, coated with crispy coconut and dipped into a spicy mango sauce (three ingredients, three seconds, nothing could be easier) it is a melody of contrasting flavors that turn into a harmonious symphony in the mouth.

I double coated my shrimp to make them really crispy; first a dunking in some flavored egg whites, then into my favorite pantry item ever, Kinnikinnick Panko Style Gluten Free Bread Crumbs, back into the egg whites and finally a coating of some coconut with some more breadcrumbs. And then because I wanted crispy shrimp without a lot of extra fat, I baked them. I think coconut shrimp are notoriously loaded with fat and calories so by using egg whites and baking, I made them pretty figure-friendly as well as REALLY delicious.

So the moral behind this story is that before one decides if they like or don’t like something, maybe it is a good idea to actually have a little experience with it first.

Print This Recipe
Gluten Free Coconut Shrimp with Spicy Mango Sauce
Ingredients
3 large egg whites
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1½ cups Panko Style Bread Crumbs, use divided
1 cup flaked coconut
Gluten-free non-stick cooking spray
1½ cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
1 teaspoon (more or less depending on spicy you like your food) Sriracha sauce
Juice of 1 lime

Directions
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.

Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate.

Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray. Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, make the sauce.

To make the sauce put the mango, Sriracha and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.

Can be served as an appetizer or main dish.

Servings
This gluten free recipe serves 4.

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Categories: Main Dishes
{ 24 comments… read them below or add one }

Shirley @ gfe May 15, 2011 at 11:24 am
Oh, Carol, I already KNOW that I LOVE coconut shrimp! I was planning steamed shrimp for dinner … might just have to be your coconut shrimp now with some fresh mango salsa. I’m pretty sure that my basic store doesn’t carry frozen mango chunks … darn. Too funny on your granddaughter! You’re a great grandmother. :-)

xo,
Shirley

Reply

Carol Kicinski May 16, 2011 at 10:42 am
Thanks Shirley. My darling g-kids make it so fun to be a grandma and Miss Milla is a kick! I find the mango in the freezer section where the frozen strawberries are in my normal store (and it is not very big) – it is packaged by Dole so not unusual. But fresh mango would work great, I am just lazy :)

Reply

Maura van der Linden May 15, 2011 at 3:37 pm
Oh, I’m going to have to try this recipe. I used to love the coconut shrimp at Outback before I was diagnosed and my husband loves mangos – this is a match made in heaven!

Reply

Carol Kicinski May 16, 2011 at 10:40 am
Thanks Maura. I have nothing to compare it to but I loved it, hope you do too!

Reply

Elsie Hodges May 15, 2011 at 5:12 pm
Oh, Carol, they look absolutely scrumptous but there is something I’ve been wondering about. You have other recipes with coconut but you never mention that it should be gluten free. Here in Canada the coconut we can buy isn’t always gluten free and I’m not even sure how to determine when it is, or isn’t.

Reply

Elsie Hodges May 15, 2011 at 5:34 pm
I just found out where I should be able to buy it so I’ll have to retract my earlier statement. Sometimes one just has to do a little more research and not give up to quickly.

Reply

Carol Kicinski May 16, 2011 at 10:39 am
No problem Elsie! Glad you got your question answered.

Reply

CassidyS May 16, 2011 at 9:17 am
I LOVE coconut shrimp, but have never made it. I will definitely be making this!

Reply

Carol Kicinski May 16, 2011 at 10:37 am
Then you are way ahead of me since I thought I didn’t ike it :) It is so easy to make at home.

Reply

atxglutenfree May 16, 2011 at 4:43 pm
Creative recipe! I love the combination of coconut and mango. A must try!

Reply

Carol Kicinski May 18, 2011 at 5:47 pm
Thank you!

Reply

InTolerantChef May 17, 2011 at 7:53 am
Great recipe. How funny is your gdaughter! I’m sure she really loves you the most :)

Reply

Carol Kicinski May 18, 2011 at 5:48 pm
Yes, she does love me but she can say the funniest things sometimes. (And she can get in a mood!) I love her to pieces!

Reply

Kim (Cook It Allergy Free) May 19, 2011 at 1:06 pm
Only you could possibly make coconut shrimp look that absolutely AMAZING!! The photos are gorgeous. I LOVE coconut shrimp. I make them a lot and the kids totally devour them! And that was such a sweet story about your g-kid! ;)

Reply

Sarah May 27, 2011 at 1:26 pm
This is going to be tonight’s dinner and I’m sure a new staple in my house. Thanks for posting!

Reply

natasha Hitchcock July 28, 2011 at 12:47 pm
How can anything with Panko Bread Crumbs be gluten free???

Reply

Carol Kicinski July 31, 2011 at 1:45 pm
The Kinnikinnick panko bread crumbs are gluten free as I mentioned in the post. One of the greatest gluten free products ever!

Reply

Jenne Griffin August 8, 2011 at 7:53 am
Carol what could I use instead of eggs ? Buttermilk

Reply

Paula @CeliacCorner January 13, 2012 at 3:31 pm
I cannot wait to try this recipe! In fact, this weekend! Your recipes are simply gluten-free gorgeous (not to mention, delish!

Reply

Carol Kicinski January 14, 2012 at 8:22 am
Aww, thanks Paula! Enjoy.

Reply

Jeff Ojeda March 2, 2012 at 12:41 am
This recipe is Gluten Free, yet it calls for Panko BREAD CRUMBS. Can someone explain how bread crumbs are GF? :)

Reply

Carol Kicinski March 2, 2012 at 9:07 am
Hi Jeff – gluten free Panko style bread crumbs – Kinnikinnick makes them, there’s a link in the post. They are one of my all time favorite gluten free pantry items, I use them all the time!

Reply

Anonymous Coward March 31, 2012 at 4:30 pm
What is the point of posting all the recipes which require people to order special ingredients from a particular manufacturer? I can’t imagine many people are doing that. A lot more people are probably disappointed when they invest time in a recipe that looks interesting and then it requires mail order.

Reply

Carol Kicinski April 1, 2012 at 9:08 am
I am not sure what ingredients you are talking about that need to be special ordered – all the ingredients in this recipe came from the grocery store. I do introduce people to gluten free items that I think are better than others – the world of good gluten free manufactured food is kind of new and we need to tell others when we find something that works and support companies that make good products.

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