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Make Perfect Gluten Free Coconut Shrimp At Home

Gluten Free Coconut Shrimp Recipe

This Gluten-Free Coconut Shrimp is crispy, golden, and packed with tropical flavors! Coated in a crunchy coconut crust and lightly fried, baked, or air-fried, this dish is perfect as an appetizer, snack, or main course. Serve with a sweet chili sauce, mango salsa, or creamy sriracha mayo for an irresistible meal.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined (tails on)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)

For the Breading:

  • ½ cup gluten-free all-purpose flour (or almond flour for extra crisp)
  • 2 eggs, beaten
  • ¾ cup shredded unsweetened coconut
  • ¾ cup gluten-free panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional for heat)

For Frying (if frying):

  • 1½ cups vegetable oil (coconut, avocado, or canola oil)

For Serving:

  • Sweet chili sauce, mango salsa, or sriracha mayo
  • Lemon or lime wedges

Instructions

1. Prepare the Shrimp:

  1. Pat shrimp dry with paper towels.
  2. Season with salt, black pepper, garlic powder, and smoked paprika.

2. Set Up the Breading Station:

  1. Place gluten-free flour in a shallow dish.
  2. Beat eggs in a second dish.
  3. In a third dish, mix shredded coconut, gluten-free panko, salt, paprika, and cayenne.

3. Bread the Shrimp:

  1. Dredge each shrimp in gluten-free flour, shaking off excess.
  2. Dip into the beaten eggs, coating fully.
  3. Press into the coconut-panko mixture, ensuring an even coating.

4. Cooking Methods:

Frying (Crispiest Option):

  1. Heat 1½ cups oil in a skillet to 350°F (175°C).
  2. Fry shrimp in batches for 2–3 minutes per side until golden brown.
  3. Remove and place on a paper towel-lined plate to drain excess oil.

Baking (Healthier Option):

  1. Preheat oven to 400°F (200°C).
  2. Place shrimp on a parchment-lined baking sheet and spray lightly with oil.
  3. Bake for 12–15 minutes, flipping halfway, until golden and crispy.

Air-Frying (Fast & Healthy):

  1. Preheat air fryer to 375°F (190°C).
  2. Arrange shrimp in a single layer in the air fryer basket and spray lightly with oil.
  3. Air-fry for 8–10 minutes, flipping halfway.

5. Serve Immediately:

  • Sprinkle with fresh lime juice.
  • Serve with sweet chili sauce, mango salsa, or creamy sriracha mayo.

Notes

  • Extra Crunchy Tip: Double-dip shrimp by repeating the egg wash and coconut coating step.
  • Make-Ahead: Bread the shrimp, then freeze on a baking sheet. Store in an airtight container and cook from frozen.
  • Spicy Version: Add ½ teaspoon cayenne or hot sauce to the egg wash for extra heat.
  • Dairy-Free & Keto: Use almond flour instead of all-purpose flour, and skip breadcrumbs.
  • Author: Chef EL
  • Prep Time: 10
  • Cook Time: 10
  • Category: Appetizer, Main Course
  • Method: Frying, Baking, or Air-Frying
  • Cuisine: American, Tropical
  • Diet: Gluten Free

Nutrition

  • Serving Size: 5–6 shrimp
  • Calories: 350 kcal
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 180mg

Find it online: https://recipetogo.com/make-perfect-gluten-free-coconut-shrimp-at-home/