My dad makes these all the time and they're such a big hit with everyone.  He's become quite the expert at whipping them up.  He sent me a picture of the ones he made just the other day (along with some yummy looking crabcakes).  I love the little bite that the bit of cayenne adds to these to counteract the sweetness of the coconut.  They're a tasty summer meal!  Enjoy! 

Tasty coconut shrimp served with rice and vegetables tossed in a Asian-style sauce (note: most of those are gluten-free, but please check the labels)

Picture of my dad's meal of coconut shrimp, crab cakes, salad, bread, and fruit.  He always makes it look so pretty! He served the shrimp with a bang-bang sauce and Thai chili/peach preserves sauce (mix 1/2 and 1/2 of each for a nice topping).  A homemade tartar sauce was made for the crab cake (mayo, dill relish, salt, pepper and dried or fresh dill).  Great job, Dad!

Easy Coconut Shrimp

Preheat oven to 400 F.  Line a cookie sheet with parchment paper.

Defrost and drain:

1 bag large frozen shrimp, peeled, deveined with tails on

In a wide low bowl, mix together: 

1/4 - 1/3 cup corn flour (white corn flour is ideal in this recipe - it's texture is between cornmeal and cornstarch)

1/4 - 1/2 tsp cayenne powder

1/4 tsp salt

In another wide, low bowl, whisk until frothy (just whisk with a fork for a minute or two, it just needs to have some froth but not be like soft or stiff peaks, just bubbly): 

3 - 4 egg whites

In a third wide, low bowl, place: 

1 cup sweetened shredded coconut (more will likely be needed, but start with this and add more if necessary so you don't waste coconut)

Dip each shrimp in the corn flour mixture, then dip it in the frothy egg whites, and finally dip it in the shredded coconut.  Place on the parchment-lined pan.  *Make sure you use parchment paper, or they'll stick.*  Repeat with all shrimp.  You can always mix up more of any of the three dips, if you find you're running out.  

Shrimp dipped and ready for baking!

Bake shrimp at 400 F for 10 minutes.  Carefully flip each shrimp, then bake another 8-10 minutes.  

It always ends up looking a little messy, but that's just because the shrimp get flipped.  

These are really tasty served with a sweet chili sauce.  You can mix the Thai chili sauce with peach preserves for a nice, sweet sauce accompaniment.  I find most brands are gluten-free, which is great!  Enjoy! 

Easy Coconut Shrimp Recipe by Successfully Gluten Free!