Gluten Free: Island Coconut Shrimp - News, Weather and Classifieds for Southern New England

Gluten Free: Island Coconut Shrimp

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Serves 3


3/4 cup gluten free crispy brown rice cereal

1/4 cup shredded coconut

1/2 teaspoon Old Bay seasoning

1/4 teaspoon freshly ground black pepper

1/8 teaspoon smoked paprika

2 eggs

1/3 cup rice bran or teff flour

12 large shrimp, peeled and deveined

Method of Preparation:

1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

2. In a food processor, pulse rice cereal until about the size of Panko breadcrumbs. Combine with coconut, Old Bay, black pepper, and paprika.

3. In a separate bowl, whisk eggs.

4. In a separate bowl, add rice bran.

5. Dip each shrimp in rice bran mixture, then egg, then rice bran. Place on sheet pan. Bake for 8 minutes, flip shrimp, and continue baking for 4 minutes.

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