I’ve always wanted to make a baked version of coconut shrimp but have been skeptical. I mean, sometimes frying in oil just can’t be beat. But then came along the latest Recipe ReDux member opportunity – The Frito Lay Gluten Free Recipe Challenge. Though I do not have to follow a gluten-free lifestyle, I can only imagine it’s tough to find decent gluten-free versions of traditional recipes that require breading, breadcrumbs or flour coating. Enter potato chips? Yes, potato chips. (I give credit to Regan @ Healthy Aperture who first gave me the idea of using chips in place of panko crumbs.)
Many are surprised (as I was at first) to learn that Frito-Lay snacks, such as Tostitos and Lay’s, are made with just three simple ingredients – corn (or potatoes), vegetable oils (like sunflower, canola and/or corn) and salt. All ingredients that are also gluten-free.
But still, a dietitian touting chips? I could give you the boring “all foods fit” and “everything in moderation”, which I do believe but truth is, I love my snacks and will not be denied. So if I’m going to enjoy, I’m going with minimally processed, made with high quality, simple ingredients. (Next time you pick up a bag of your favorite munchie, take a look at the ingredient list.)
Back to the recipe – for the 3 step coating, I used coconut flour (Bob’s Red Mill has an amazing selection of palatable gluten-free flour options), whipped egg whites and crushed Lay’s chips mixed with shredded coconut. For the dipping sauce, I kept calories down by using a nonfat Greek yogurt, adding in lime, jalapeño and honey. Result = sweet, tangy, citrusy, spicy hot and creamy cool.
I gotta admit, these babies turned out to be really really good, baked and all.Print
Potato Panko Coconut Shrimp with Jalapeño Honey Dipping Sauce
Gluten-free coconut shrimp recipe using crushed potato chips as a coating and paired with a sweet, hot, tangy jalapeno honey yogurt dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 3/4 cup crushed LAY’S® Lightly Salted Potato chips (about 3 ounces)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 3 egg whites
- 1 pound large raw shrimp, shelled with tail kept on
- 1 cup nonfat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice (about one lime)
- 2 tablespoons orange champagne vinegar
- 1 tablespoon diced jalapeño pepper, seeded (about 1/2 of small jalapeno)
- Preheat oven to 400 F.
- In a medium bowl, mix together crushed potato chips and shredded coconut.
- In a separate bowl, pour coconut flour.
- In a third bowl, whip egg whites until soft peaks form.
- To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut mixture. Place on a baking sheet coated with cooking spray.
- Bake for 15 minutes, turning halfway through baking. Remove from tray and place on serving tray.
- While shrimp bakes, assemble dipping sauce. In a large bowl, whisk together yogurt, honey, lime juice, vinegar and pepper until thoroughly incorporated. Store in refrigerator until ready to use.
- Serve shrimp on a tray with dipping sauce in a ramekin.