Elevate your coconut shrimp with this gluten-free recipe, and substitute rice cereal instead of bread crumbs. The slightly sweet mango sauce makes for a tasty take on this old favorite.

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1 mango, diced small
zest of 1/2 navel orange
juice of 1 navel orange
6 tbsp honey
2 tsp fresh ginger, grated
2 garlic cloves, grated or minced
1/2 tsp chili sauce
1 1/2 cups crisp rice cereal, gluten-free
1 1/2 cups unsweetened dehydrated shredded coconut
3/4 tsp salt
1 egg
1/2 cup olive oil
2 lbs jumbo shrimp (16/20 count), peeled and deveined

1. To make the dipping sauce, combine the mango, orange zest, and orange juice in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, until the mixture is reduced by about half. Add the honey, ginger, garlic, and chili sauce and cook for an additional 2 minutes. If desired, puree to make a smoother sauce. Chill in the refrigerator until serving.


2. Preheat the oven to 400°F (205°C). Place a wire rack on a baking pan and spray the rack with nonstick cooking spray or olive oil from a mister.


3. To prepare the shrimp, pulse the cereal in the food processor until very fine. In a shallow bowl, combine the ground-up cereal, coconut, and salt. In a separate bowl, whisk the egg. Place the olive oil in a third bowl.


4. Rinse the shrimp and pat dry. Dip one shrimp in the beaten egg, holding it up to let excess egg drip off. Next dip the shrimp in the coconut mixture, then in the olive oil, and finally back in the coconut mixture a second time. Place on the prepared wire rack. Repeat to coat the remaining shrimp.


5. Bake the shrimp for 12 minutes, until cooked through.* Switch the oven to broil and broil until golden, 1 to 2 minutes. Flip the shrimp and broil the other side until golden brown. Serve hot with the dipping sauce.



* Tip: If using smaller shrimp (higher count per pound), decrease the bake time since they’ll cook through faster than 16/20 count shrimp.


**Tip: Alter this recipe to fit your health needs.

  • Tree-nut free: Whether you need to do anything to make this recipe tree nut free depends on your perspective on coconuts. The FDA classifies coconut as a tree nut, which would make it a top allergen. Meanwhile, Food Allergy Research & Education (formerly the Food Allergy and Anaphylaxis Network) and a number of peer-reviewed studies conclude just the opposite.

  • Refined-sugar free: Check the ingredients of your gluten-free crisp rice cereal–some contain sugar, while others are sweetened with an alternative sweetener such as brown rice syrup.




Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, the Experiment. Available wherever books are sold.