This easy Gluten Free Coconut Shrimp recipe is loaded with some serious coconut flavor!
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In a few of my previous recipes posts, I mention that my family loves my recipe for Gluten Free Coconut Shrimp, so I want to share it with all of you!
I make them gluten free by using a gluten free flour as part of the batter. I have tried using coconut flour, but I didn’t care for the texture and the coating came off easier, so I wouldn’t recommend it. You can use regular wheat flour as well and they will turn out just as delicious, I promise!
For the batter, so many other Coconut Shrimp recipes use milk or beer, but not me. Oh no…I am obsessed with coconut, especially the last couple of years. My batter uses coconut milk to give you some serious coconut flavor when combined with the shredded coconut coating!
This definitely classifies as an “easy” recipe because all you have to do is toss the shrimp in some flour, then the batter, and then the coconut, refrigerate for an hour or two and then fry them….but it can be time consuming. I tend to use medium sized shrimp because they are the easiest find around here. Larger shrimp would definitely speed up the process! Remove the tails on the smaller shrimp so they don’t get covered in batter. You don’t want to accidentally eat a tail! If you have larger shrimp, I would leave the tails on so that battering them up is a little less messy!
Gluten Free Coconut Shrimp Recipe
Prep!
The prep work for this recipe is basically everything you need to do to prepare the shrimp for frying. Have all your ingredients out and ready to go, but you can hold off on anything needed for cooking the shrimp. You will have at least a 1-2 hour break when the shrimp are chilling in the refrigerator.
Also, have out 3 bowls – one for flour, one for the egg, coconut milk, and flour batter, and one for the shredded coconut. If you’ve made fried food before, you know the routine. The shrimp will get a coating of just flour first, then take a swim in the batter, and then finally roll them around in the shredded coconut!
Place the shrimp on a plate or tray, and refrigerate for 1-2 hours.
Create!
For year, I would make Coconut Shrimp using two large frying pans and flipping them half way through. The last time I made these (before this post) I told my fiance that I was done making coconut shrimp until I had a deep fryer. The oil splatter burning my arms just got to be too much. So while they can definitely be fried in a frying pan (I use coconut oil with this method!), I would strongly recommend a deep fryer!
Whichever method you choose to use, you will need to cook the shrimp until they are golden brown. Remove from the oil and place on a paper-towel lined plate.
I was kind of scared to use a deep fryer, but these photos are actually from the very first time I used it and it was so easy!
For a dipping sauce, we use Sweet Chili Sauce or I make my very own Sweet Mango Dipping Sauce! It’s amazing!
I hope you love these Gluten Free Coconut Shrimp as much as my family! Leave a comment or send me a message anytime! I love hearing from you!
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- 2 eggs
- 1 Cup gluten free all purpose flour
- 1 14oz can coconut milk
- 1/2 Cup gluten free all purpose flour
- 20 oz shrimp
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In a medium bowl combine the eggs, 1 Cup flour, and coconut milk. It will make a batter that is thick, like pancake batter. Place the 1/2 Cup of flour and the coconut in two separate bowls.
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Coat the shrimp in the flour first, then the batter. Roll each battered shrimp into the coconut until well coated. Place on a tray lined with wax paper. Refrigerate at least 30 minutes before frying, but 1-2 hours is recommended.
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Heat the oil in a deep fryer to 350 degrees F. Fry the shrimp in batches until golden brown, then place on paper towels to drain and cool. Serve with dipping sauce if desired.
I love coconut shrimp! Will definitely have to try this recipe at home 🙂
Nellwyn | http://www.thecardinalpress.com
Yay! I hope they turn out delicious! Let me know 🙂 Lauren
Oh my, these look delectable! My mom has to eat gluten free, and I can’t wait to make these for her. Thanks!
–G
http://gingerwroot.com
Thank You! Make sure you eat some too! It’s one of those recipes no one would know are GF unless you told them 😉
These look so delicious and relatively easy to make. Can you make them ahead and fry them at the last minute?
I always do. I keep them in the fridge in single layers on plates until I’m ready to cook 🙂
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 😉
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!
Here is a dish all my friends would enjoy like it is gluten free.
Best part – no one will even know they are gluten free!
These look to die for! Coconut shrimp are my favorite things that I had to give up when I gave up Gluten.
You won’t even be able to tell these are gluten free! I’m not even GF (my boyfriend is) and I love them!
Fun to crunch, perfect for parties 🙂
🙂
Oh these look great. I’m normally not a huge coconut fan but these looks too good to pass up!
I HATED coconut for most of my life, now I’m addicted lol…funny how that goes!
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!
I don’t mind at all, thank you! I hope you and your daughter enjoy them 🙂
YUMMY! Coconut shrimp are my favorite! And you have a deep fryer which is fantastic!
Yes!! I love them but refused to make them again until I had a deep fryer – MUCH easier!
Oh my, these look so good! I have never used a deep fryer and they seem a bit intimidating. I adore coconut and know I could eat way too many of these.
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!
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!
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!
Ok, this recipe has my name all over it! Looks simple enough to try and super yummy!!
Yay! Let me know how you like the recipe if you decide to make them!
Do you use unsweetened coconut or sweetened?
Great question – I actually had to double check! I always use Thai Kitchen Unsweetened Coconut Milk. The shredded coconut on the outside is sweetened 🙂
Hi,
That looks so good!!!! I eat paleo so no grain flour. Do you think coconut flour would word with this recipe?
Thank you!
I’ve made them with coconut flour before but it was awhile ago but I think it worked out just fine 🙂
Can we sub coconut flour for the all-purpose flour..
I’m a no carber.
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 🙂