Gluten-Free JOC Appetizer - Coconut Shrimp with Mango Salsa

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup shredded unsweetened coconut
1 cup gluten-free breadcrumbs
2 large eggs
1/2 cup gluten-free all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking oil for frying
1 cup diced fresh mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Instructions:

In a mixing bowl, combine the shredded coconut and gluten-free breadcrumbs.

In another bowl, whisk the eggs.

In a third bowl, place the gluten-free all-purpose flour.

Season the peeled and deveined shrimp with salt and black pepper.

Dip each shrimp first into the flour, then into the beaten eggs, and finally into the coconut-breadcrumb mixture, pressing gently to adhere the coating.

Heat about 2 inches of cooking oil in a deep skillet or frying pan to 350°F (175°C).

Carefully place the coated shrimp into the hot oil and fry for about 2-3 minutes per side, or until they are golden brown and crispy. Be sure not to overcrowd the pan; you may need to fry in batches.

Remove the fried shrimp and place them on paper towels to drain any excess oil.

In a separate bowl, combine the diced mango, diced red onion, chopped cilantro, and fresh lime juice to make the mango salsa.

Serve the crispy coconut shrimp with the mango salsa on the side for dipping.

This gluten-free Coconut Shrimp with Mango Salsa is a delightful appetizer with a tropical twist. Enjoy!