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
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.
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!
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!
- 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
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.
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.
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.
Nutritional Information per Serving: 289 calories, 13g fat (9g saturated fat), 26g carbohydrates (0g fiber, 1g sugar), 28g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.