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 shrimp1 pound (20-25) raw jumbo shrimp - peeled and deveined
1 cup Namaste Foods 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
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.
Measure the flour into one bowl, whisk the eggs in second bowl and combine the coconut and breadcrumbs in a third bowl.
Heat a few tablespoons of oil in a non-stick frying pan.
Dip the shrimp into the flour, then the eggs, and finally coat thoroughly with the coconut mixture.
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.