Step 1

Mix the gluten free bread crumbs, parsley, and cayenne together and season generously with salt and pepper.

Step 2

Generously season the cornstarch with salt and pepper and toss the shrimp in it.

Step 3

Dip each shrimp into the coconut (or other) milk and then immediately dip in the breadcrumbs to coat.

Step 4

Set aside on a clean surface (I used a baking sheet lined with parchment paper) until ready to fry.

Step 5

Heat several inches of oil to 350F, while monitoring it closely.

Step 6

Fry the shrimp until golden brown, working in small batches. Remove to a plate lined with paper towels to cool.

Step 7

Approx 5 minutes for each batch. I put 3-5 shrimp in each batch to be careful to not overcrowd my dutch oven.

Step 8

For best results let the oil regain a little heat for a moment in between batches.

Step 9

To serve toss the finished shrimp with the sauce, or drizzle it over the top of them. Garnish with green onions.

Step 10

Mix all the ingredients together.