I never thought that I would be inspired by airline food. This quick and tasty gluten free meal (Qatar airways inspired me) is one example.
It all began at the start of 2020, as I boarded a long haul flight for a trip of a lifetime. I have a New Year’s tradition which is to cross an ocean over the New Year period. This has brought me good luck for the past four years.
On this trip, I flew for the first time on Qatar Airways. I sat in their Q suites to Bhutan via Doha and Nepal. From the moment I arrived on board, I immediately felt like I was on a vacation.
Qatar Airways Overview
Qatar Airways may just be my new, favorite premium experience in the air. Firstly, I love the privacy of having your own suite. The seats are incredibly comfortable. When you are ready to sleep, the beds are properly made up for you with mattresses and soft bed linens.
The service on board is also both professional and genuinely heartfelt. I felt welcome from the moment I boarded when I was helped with my suitcase. The on-demand meal options from a Michelin-level restaurant menu are delicious and served with a smile. Everything on the menu is freshly made to order, and I think I ate 6 times on each flight!
One of my favorite dishes, a tasty fried shrimp, was part of a snack platter. I’ve recreated this gluten free meal; Qatar airways, thank you for the inspiration. I’ve added healthy components to my recipe. I use egg whites, oat milk in lieu of whole milk, gluten free flour and gluten free panko.
Also, instead of frying the shrimp, I’ve baked them and added in coconut for additional texture and flavor. This is a go-to, guilt-free recipe you can eat anytime.
Baked Coconut Shrimp – a gluten free meal, Qatar Airways inspired
Ingredients
70g gluten free flour
Salt and pepper
2 eggs
1 tablespoon of oat milk (or for an extra coconut flavor, use coconut milk)
60 g of shredded coconut flakes
90 g gluten free panko
1lb peeled shrimp
Serves 4 as a plated appetizer or 2 as a meal
Prep time: 15 minutes to assemble, 15 minutes to bake
Directions
Place the gluten free flour into a bowl and add salt and pepper to taste.
Using a second bowl, break and separate the eggs, keeping the egg whites in the bowl. Add the oat milk and mix together well.
Put the coconut flakes and gluten free panko into a third bowl. Mix together well.
Dip your peeled shrimp into the seasoned flour, then into the egg/milk mixture and then finally into the coconut and panko.
Place the shrimp on a lined baking tray.
Bake for 15 minutes or until golden brown in a preheated oven (375F).
Serve when still warm with microgreens and a cocktail sauce.
This gluten free meal, Qatar Airways inspired, pairs well with
This dish is delicious when served with coconut mango, homemade hot sauce, sweet chilli sauce or a low – fat tartare.
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