Gluten Free Coconut Shrimp

This easy Gluten Free Coconut Shrimp recipe is made with coconut milk and sweetened coconut shreds for some serious coconut flavor in every crunchy bite! This recipe can be made in a deep fryer, skillet, or air fryer!

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This recipe for Gluten Free Coconut Shrimp has long been a family favorite. With as often as I make this recipe, you probably wouldn’t believe that I didn’t like coconut until I tried a friend’s coconut shrimp appetizer. I was hooked and had to come up with a recipe so that I could make them whenever I wanted. I ended up making this Coconut Shrimp recipe gluten free so that my fiancé could eat them too!

You can easily make Coconut Shrimp gluten free by using a gluten free all purpose flour as part of the batter.  If you are not gluten free, you can use regular all purpose flour with similar results.

For the batter, so many other coconut shrimp recipes use milk or beer, but not this one. My batter will give you more coconut flavor because it uses coconut milk instead. When combined with the shredded coconut coating, the result is extra coconut-y coconut shrimp!

Be sure to also make up a batch of my Sweet Mango Dipping Sauce – it’s the perfect compliment to these shrimp!

Why This Recipe Works

• This recipe uses all purpose gluten free flour and naturally gluten free coconut milk and coconut shreds.
• Coconut milk is used in place of beer or dairy milk to give these shrimp extra coconut flavor.
• You can make these Coconut Shrimp in a deep fryer, skillet, or air fryer!
• Gluten Free Coconut Shrimp can be served as an appetizer or the main meal.

How to Make Gluten Free Coconut Shrimp

Prep!

You will first want to peel and devein the shrimp.

Tip: remove the tails on small or medium size shrimp so they don’t get covered in batter. If you have larger shrimp, I would leave the tails on so that battering them up is a little less messy.

Get out 3 bowls or plates and add the gluten free all purpose flour to the first one. Add the can of coconut milk to a second bowl and whisk until well combined. In the third bowl or plate, add the shredded coconut.

First, coat each shrimp with the gluten free flour and lightly tap off the excess flour.

Next, dip them in the coconut milk. Allow the excess batter to drip off.

Finally, toss the shrimp with the shredded coconut and place on a plate.

Repeat this with all of the remaining shrimp, and then place the plate in the refrigerator for 1-2 hours to chill.

How to Make Deep Fried Coconut Shrimp

Prepare your deep fryer and preheat to 350°F.

Tip: use only manufacturer recommended oils in your deep fryer. We almost always use peanut oil.

Place the shrimp in the deep fryer basket with a little space between each one.

Fry for several minutes, until golden brown. You may need to work in batches.

Remove the shrimp and transfer to a paper towel lined plate to cool.

How to Pan Fry Coconut Shrimp

Add oil to a deep skillet until it is about 1/4-inch high. I use unrefined coconut oil for more coconut flavor.

Add the shrimp and cook on the first side until golden brown, about 3-5 minutes.

Flip the shrimp half way through and continue cooking another 2-3 minutes until golden brown and cooked through. You may have to work in batches.

Remove the shrimp and transfer to a paper towel lined plate to cool.

This method is a bit more difficult and you have to be extra careful of splattering oil. If possible, I would strongly recommend the deep fryer method.

How to Make Air Fried Coconut Shrimp

Coat the air fryer basket with a little oil to help prevent the shrimp from sticking.

Place the shrimp in the air fryer basket with space between each one so that the air can circulate around them better.

Air fry at 350°F for 15 minutes, flipping half way.

Remove and let cool.

Present!

Serve with the dipping sauce of your choice, if desired. I especially love Sweet Chili Sauce or Sweet Mango Dipping Sauce.

Tips & Techniques For the Best Gluten Free Coconut Shrimp

• Using large shrimp will help to speed up the breading process.
• Remove the tails on small or medium size shrimp so they don’t get covered in batter. If you have larger shrimp, leave the tails on so that battering them is a little less messy.
• When deep frying, only use oil recommended by the manufacturer – I almost always use peanut oil. For pan frying, I usually use unrefined coconut oil.
• Store leftover Gluten Free Coconut Shrimp in an air-tight container in the refrigerator and use within 3-4 days.

FAQ’s

• Can you bake coconut shrimp? Yes. Bake at 425°F for 8-12 minutes, depending on the size of your shrimp, or until cooked through and crispy. Baked Coconut Shrimp won’t be quite as crispy as fried.
• What is the best dipping sauce for coconut shrimp? Sweet Mango Dipping Sauce is my favorite, but we also like to use Sweet Chili Sauce sometimes as well.

Other Recipes to Try

• Coconut Curry Shrimp and Quinoa
• Keto Shrimp Scampi
• Sweet Chili Lime Grilled Shrimp
• Shrimp and Corn Quinoa Salad with Honey Lime Dressing

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The recipe was originally posted on April 12, 2016. Images and text were updated in February 2019 to include different cooking methods, tips and techniques, and FAQ’s.