Sort ingredients
gdeb11
QR Code
Listen
Pdf
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.