Coconut Shrimp

Contributed by our good friend Sara. Check out her blog at: gfmadeeasy.com or see this recipe on her blog at: Gluten Free Coconut Shrimp
Ingredients
For the Pineapple Jalapeno Sauce (best made the day before)
5-6 jalapenos, seeds removed and chopped
1 cup fresh pineapple, chopped
1 cup fresh cilantro
1 cup white vinegar
2 cloves of garlic
1/2 teaspoon salt
For the shrimp
1 pound (20-25) raw jumbo shrimp - peeled and deveined
1 cup brown rice flour
3 eggs, whisked
1/2 cup unsweetened coconut
1/2 cup sweetened coconut
1/2 cup seasoned gluten-free breadcrumbs
Coconut oil for frying
Directions
For the Pineapple Jalapeno Sauce
- Place all ingredients in a food processor and puree.
- Place the sauce into a medium saucepan and simmer on low, uncovered for 30-40 minutes. Cool.
- Place in a jar or other glass container and refrigerate overnight.
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Measure the flour into one bowl, whisk the eggs in second bowl and combine the coconut and breadcrumbs in a third bowl.
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Heat a few tablespoons of oil in a non-stick frying pan.
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Dip the shrimp into the flour, then the eggs, and finally coat thoroughly with the coconut mixture.
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Fry the shrimp on medium high about 7-8 minutes on each side or until golden brown, adding more oil as needed. until all the shrimp are done. This goes really well with vegetable rice.