• Sunday, September 27, 2020

Coconut shrimp recipe

Coconut Shrimp - A Recipe Inspired by Airplane Food
By , Founder
April 8, 2020

Gluten Free Coconut Shrimp
Inspired by  Qatar Airways

I never thought that I would be inspired by airline food.  It all began at the start of 2020, as I boarded a plane for a trip of a lifetime.  My tradition is to cross an ocean over the New Year, which has brought me good luck for the past four years.  On this trip, I flew on Qatar Airways for the first time, in their Q suites to Bhutan via Doha and Nepal.  From the moment I arrived, I already felt like I was on a vacation, and didn’t need to leave the airplane.  Qatar may just be my favorite premium experience in the air.  First, I love the privacy of having your own suite, and the comfort of everything from the seat itself, to the bed linens that they properly make up for you complete with mattress when you’re ready to sleep.  The service is also both professional and genuinely heartfelt, from the moment you board and they help you with your suitcase, all the way through with on-demand meals and a Michelin-level restaurant menu.  Everything is made to order, and I think I ate 6 times on each flight.  One of my favorite dishes was part of their snack platter and was a fried shrimp.  I’ve recreated this recipe for home, but added healthy components, like 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.  I plate it over microgreens and serve with cocktail sauce.  Alternatively coconut mango, homemade hot sauce or a lot-fat tartare would pair beautifully with the dish.   

Serves 4 as a plated appetizer, 2 as a meal

Prep time:  15 minutes to assemble, 15 minutes to bake

Gluten Free Coconut Shrimp


16 Jumbo shrimp, butterflied and deveined
1 cup Gluten free flour
2 teaspoons Fleur de sel
2 Egg whites
½ cup Oat milk
1 cup Gluten free panko
½ cup dried coconut
1 Meyer lemon
Old bay seasoning, optional
Olive oil cooking spray 

To Plate:
4 ounces Microgreens
Cocktail sauce 

Additional add-ons
Cilantro or parsley to garnish


Preheat oven to 400 degrees Fahrenheit.  

Line up 4 bowls; one with the peeled and deveined shrimp, tails on or off, one with the gluten-free flour with fleur de sel to taste, one with the oat milk and egg whites, beaten together and a last bowl with the panko, coconut, old bay seasoning and a sprinkle of sea salt.  This is your assembly line and is the key to making the process efficient and with very little clean up afterwards.  

Line a baking  sheet with foil, and generously coat with the olive oil cooking spray.  Take one of the shrimp and generously coat it in the flour mixture, dip it until fully coated in the egg white and oat milk, and lastly, heavily coat every surface of the shrimp in the panko mixture. The panko is the key to creating the fried effect, though this dish is baked.  Place on the baking sheet lined with foil.  Repeat until all the shrimp are coated.  Moderately spray the tops of all the shrimp with the olive oil cooking spray, as this will brown the shrimp in the oven.  Bake for about 10 minutes, then turn shrimp once, taking care to not burn the coconut.  Bake for another 5 minutes.  

Meanwhile, prep a serving platter by placing your sauce in the middle, or if you’re offering multiple sauce, line them up with space in between each sauce.  Make small mounds of microgreens that are symmetrical on your plate. 

Once the shrimp are perfectly browned on top, squeeze Meyer lemon on each, and place one shrimp on each nest of microgreens.  Optionally garnish with parsley or cilantro to taste and serve immediately.   

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