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Export 11 ingredients for grocery delivery
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.
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