I’ve always wanted to make a baked version of coconut shrimp but have been skeptical. I mean, sometimes frying in oil just can’t be beat. But then came along the latest Recipe ReDux member opportunity – The Frito Lay Gluten Free Recipe Challenge. Though I do not have to follow a gluten-free lifestyle, I can only imagine it’s tough to find decent gluten-free versions of traditional recipes that require breading, breadcrumbs or flour coating. Enter potato chips? Yes, potato chips. (I give credit to Regan @ The Professional Palate who first gave me the idea of using chips in place of panko crumbs.)
Many are surprised (as I was at first) to learn that Frito-Lay snacks, such as Tostitos and Lay’s, are made with just three simple ingredients – corn (or potatoes), vegetable oils (like sunflower, canola and/or corn) and salt. All ingredients that are also gluten-free.
But still, a dietitian touting chips? I could give you the boring “all foods fit” and “everything in moderation”, which I do believe but truth is, I love my snacks and will not be denied. So if I’m going to enjoy, I’m going with minimally processed, made with high quality, simple ingredients. (Next time you pick up a bag of your favorite munchie, take a look at the ingredient list.)
Back to the recipe – for the 3 step coating, I used coconut flour (Bob’s Red Mill has an amazing selection of palatable gluten-free flour options), whipped egg whites and crushed Lay’s chips mixed with shredded coconut. For the dipping sauce, I kept calories down by using a nonfat Greek yogurt, adding in lime, jalapeño and honey. Result = sweet, tangy, citrusy, spicy hot and creamy cool.
I gotta admit, these babies turned out to be really really good, baked and all.
Ingredients
- 3/4 cup crushed LAY'S® Lightly Salted Potato chips (about 3 ounces)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 3 egg whites
- 1 pound large raw shrimp, shelled with tail kept on
- 1 cup nonfat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice (about one lime)
- 2 tablespoons orange champagne vinegar
- 1 tablespoon diced jalapeño pepper, seeded (about 1/2 of small jalapeno)
Directions
- Preheat oven to 400 F.
- In a medium bowl, mix together crushed potato chips and shredded coconut.
- In a separate bowl, pour coconut flour.
- In a third bowl, whip egg whites until soft peaks form.
- To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut mixture. Place on a baking sheet coated with cooking spray.
- Bake for 15 minutes, turning halfway through baking. Remove from tray and place on serving tray.
- While shrimp bakes, assemble dipping sauce. In a large bowl, whisk together yogurt, honey, lime juice, vinegar and pepper until thoroughly incorporated. Store in refrigerator until ready to use.
- Serve shrimp on a tray with dipping sauce in a ramekin.
I am SO going to make these!
Pictures are mouth-watering, seriously.
How are you doing that background blur with that last image?
They were really tasty, I must say. Couldn’t stop eating them (again you get credit for the idea in the first place.) I’ve been using the blur function on Aperture
Oh, wow, I’ve been thinking about coconut shrimp and this is such a great way to lighten it up! Good idea to use coconut flour, I would love to give this a try, thank you!
Thanks much Jenny! I’m usually not very good with breading + baking but was very happy with how these came out.
Oh my goodness- these look to die for! What gorgeous pictures- and what a great summer meal! Thanks for the recipe, Deanna!
Thanks much Amber – I’ve been loving your ReDux posts each month
I wish I liked shrimp, because these look fantastic!! Love the addition of coconut flour, and the dipping sauce sounds devine!!!
Thanks EA! I bet the coating would work well with asparagus spears