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Gluten Free Coconut Shrimp

· Updated on 3/2/19 Gluten Free

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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!

Close up of coconut shrimp about to be dipped in sweet chili sauce in a white bowl on a wood table

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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.

Shrimp being coated in flour on a white plate

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

Shrimp dipped in coconut milk in a silver bowl

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

Shrimp laying on a plate of coconut shreds

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

Battered Coconut Shrimp on a white plate waiting to be cooked

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.

Raw Coconut Shrimp in a Deep Fryer Basket

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

Deep Fried Coconut Shrimp in the Deep Fryer Basket

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.

5 large coconut shrimp being fried in a black skillet

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

Golden brown coconut shrimp frying in a black skillet

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.

7 uncooked coconut shrimp in a black air fryer basket

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

Fully air fried coconut shrimp in a black air fryer basket

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

Remove and let cool.

Present!

A blue plate of gluten free coconut shrimp with a white, square bowl of sweet chili sauce on wood backdrop with a blue napkin

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

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5 from 5 votes
Gluten Free Coconut Shrimp on a Blue Plate
Print
Gluten Free Coconut Shrimp
Prep Time
20 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 35 mins
 

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!

Course: Appetizers, Main Dish
Cuisine: Gluten Free, Seafood
Servings: 4 servings
Calories: 714 kcal
Author: Lauren
Ingredients
Instructions

  1. Peel and devein the shrimp. Leave the tails on larger shrimp.

  2. Place the flour, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it's fully blended.

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

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

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

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

How to Deep Fry Coconut Shrimp

  1. Prepare your deep fryer and preheat to 350°F.

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

  3. Fry for several minutes, watching closely, until golden brown.

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

How to Pan Fry Coconut Shrimp

  1. Add oil to a deep skillet until it is about 1/4-inch high.

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

  3. Flip the shrimp half way through and continue cooking another 2-3 minutes until golden brown and cooked through. 

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

How to Air Fry Coconut Shrimp

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

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

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

  4. Remove and let cool.

Recipe Notes

Tips & Techniques For the Best Gluten Free Coconut Shrimp

  • Using large shrimp will help to speed up the battering 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.

 

** Nutritional information is an estimate and may vary.

Nutrition Facts
Gluten Free Coconut Shrimp
Amount Per Serving (1 serving)
Calories 714 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 38g 190%
Cholesterol 285mg 95%
Sodium 1043mg 43%
Potassium 530mg 15%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Sugars 28g
Protein 30g 60%
Vitamin C 9.3%
Calcium 20.8%
Iron 34.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Comments

  1. One of my most favorite ways to cook shrimp! The only problem I usually have is no matter how much shrimp I prepare, it is never enough. And even though you’ve enjoyed the whole meal like nothing else in this world, there is always this feeling in the end: “I wish I had more!” 🙂

    Reply

  3. Ooh! I love shrimp and I love coconut! Now you’ve combined them in this beautiful recipe, I have to try it out. Thanks for the frying options you give. I will have to pan fry them since I don’t have a deep fryer or air fryer.. yet. I’ll just make them with gluten all purpose flour though as I don’t particularly care for gluten-free anything. Pinning!

    Reply

  6. Hello! This recipe looks delicious. I was wondering though could this be made in an air fryer for a healthier option? Thank you!

    Reply

    • Hi Claire! Just scan on down to the recipe card and you’ll see instructions for how to make them in the air-fryer at the bottom of the instructions section with the heading “How to Air Fry Coconut Shrimp” 🙂 – Lauren

      Reply

  7. Can you make these ahead of time and freeze them? Also can you bake them in the oven of you freeze them first? I would like to find a way for these to be a quick and easy meal for me since I work midnights. I love this recipe and want to find ways to eat it more often. I usually only cool for myself, because I’m gluten intolerant.

    Reply

    • Hi Alex! I’m so glad you like the recipe! I haven’t personally tested freezing this exact recipe, but I think it would be okay….as well as baking. I can’t tell you exact timing for the baking though. This is a really great question and I plan to set some aside to test this out for myself the next time I make them! Thanks so much!

      Reply

    • I had tried it once…the coconut coating didn’t stay on as well but at the time I was frying in a frying pan instead a deep fryer. They weren’t a total loss or anything, just not as pretty 🙂

      Reply

  9. Hi,

    That looks so good!!!! I eat paleo so no grain flour. Do you think coconut flour would word with this recipe?

    Thank you!

    Reply

    • I’ve made them with coconut flour before but it was awhile ago but I think it worked out just fine 🙂

      Reply

    • Great question – I actually had to double check! I always use Thai Kitchen Unsweetened Coconut Milk. The shredded coconut on the outside is sweetened 🙂

      Reply

  11. Ok, this recipe has my name all over it! Looks simple enough to try and super yummy!!

    Reply

  12. This looks like a really great recipe! I LOVE coconut shrimp and I’ve been craving it so much lately. If only the prices of shrimp weren’t so high here. 🙁
    Pinning for later!

    Reply

    • For some reason fresh shrimp are super expensive here! I buy the frozen ones that are already deveined and cooked sometimes, they work out just fine in this recipe and in my Shrimp Cakes recipe too! You would think that would cost more, but it’s cheaper here!

      Reply

    • I was scared to death the first time I used the deep fryer lol. But it’s easy! Much better than frying in a pan!

      Reply

    • Yes!! I love them but refused to make them again until I had a deep fryer – MUCH easier!

      Reply

  15. My daughter has celiac and I am def going to try this! Also, going to include this post on tomorrows Morning Buzz on FitXBrit.com if you don’t mind? These look amazing!

    Reply

    • I HATED coconut for most of my life, now I’m addicted lol…funny how that goes!

      Reply

  18. These look to die for! Coconut shrimp are my favorite things that I had to give up when I gave up Gluten.

    Reply

    • You won’t even be able to tell these are gluten free! I’m not even GF (my boyfriend is) and I love them!

      Reply

  20. You just convinced me of two things 1. I need to make coconut shrimp right now and 2. Before I make them right now, I need to invest in a fryer RIGHT NOW! Duh, so much easier than flipping them half way through and then they might stick and then you lose to coconut goodness! I did a similar recipe with chicken and made a spicy mango sauce to dip it in! I’m going to have to try with shrimp 😉

    Reply

    • We’ve used the fryer like 5 times since we got it a couple weeks ago! It seems it’s one of those things you don’t know you need until you have one! We’ve had a jar of Spicy Mango Chutney in the cabinet for a while – never even thought to use it as a condiment to dip! Great idea!

      Reply

    • I always do. I keep them in the fridge in single layers on plates until I’m ready to cook 🙂

      Reply

    • Thank You! Make sure you eat some too! It’s one of those recipes no one would know are GF unless you told them 😉

      Reply

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