Gluten Free Bang Bang Shrimp (Copycat Bonefish Grill

• Produce

  • 1 Green onions
  • 1 tsp Parsley, dried

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 2 tbsp Chili sauce, sweet
  • 1/4 cup Mayo

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 pinch Cayenne pepper
  • 3 tbsp Cornstarch

• Oils & Vinegars

  • 1 1/2 tsp Rice vinegar

• Bread & Baked Goods

  • 1 cup Breadcrumbs, gluten free

• Other

  • 1 lb Medium sized shrimp, de-veined and tails removed

Found on flippindelicious.com

Description

Ingredients

• 1 lb medium sized shrimp, de-veined and tails removed
• 3 Tablespoons cornstarch
• ¼ cup coconut milk (or other dairy free milk, or dairy milk)
• 1 cup gluten free breadcrumbs
• 1 teaspoon dried parsley
• ¼ teaspoon cayenne pepper
• ¼ cup mayo
• 2 Tablespoons sweet chili sauce
• pinch cayenne pepper
• 1½ teaspoon rice vinegar
• green onions, for garnish

Directions

• Mix the gluten free bread crumbs, parsley, and cayenne together and season generously with salt and pepper.
• Generously season the cornstarch with salt and pepper and toss the shrimp in it.
• Dip each shrimp into the coconut (or other) milk and then immediately dip in the breadcrumbs to coat.
• Set aside on a clean surface (I used a baking sheet lined with parchment paper) until ready to fry.
• Heat several inches of oil to 350F, while monitoring it closely.
• Fry the shrimp until golden brown, working in small batches. Remove to a plate lined with paper towels to cool.
• Approx 5 minutes for each batch. I put 3-5 shrimp in each batch to be careful to not overcrowd my dutch oven.
• For best results let the oil regain a little heat for a moment in between batches.
• To serve toss the finished shrimp with the sauce, or drizzle it over the top of them. Garnish with green onions.
• Mix all the ingredients together.