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You are here: Home / Recipes / Main Dish / Seafood / Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

Published February 28, 2019. Last updated July 1, 2020 by Lauren Vavala

Thanks for sharing!

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

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

Love this Easy Gluten Free Coconut Shrimp recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

Gluten Free Coconut Shrimp on a Blue Plate
Print

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!
Course Appetizers, Main Dish
Cuisine Gluten Free, Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 714kcal
Author Lauren Harris

Ingredients

  • 1 pound shrimp * large is easiest to work with
  • 1 Cup gluten free all purpose flour
  • 1 13.33 ounce can unsweetened coconut milk * full fat
  • 8 ounces sweetened coconut shreds

Instructions

  • Peel and devein the shrimp. Leave the tails on larger shrimp.
  • Place the flour, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it's fully blended.
  • 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 Deep Fry Coconut Shrimp

  • Prepare your deep fryer and preheat to 350°F.
  • Place the shrimp in the deep fryer basket with a little space between each one.
  • Fry for several minutes, watching closely, until golden brown.
  • 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.
  • 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. 
  • Remove the shrimp and transfer to a paper towel lined plate to cool.

How to Air Fry 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.

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

Serving: 1serving | Calories: 714kcal | Carbohydrates: 54g | Protein: 30g | Fat: 45g | Saturated Fat: 38g | Cholesterol: 285mg | Sodium: 1043mg | Potassium: 530mg | Fiber: 7g | Sugar: 28g | Vitamin C: 7.7mg | Calcium: 208mg | Iron: 6.1mg

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.

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Filed Under: Gluten Free, Main Dish, Recipes, Seafood

Comments

  1. Holly Waltz says

    October 17, 2020 at 9:45 pm

    Can i make these in advance and freeze? Has anyone tried them with Argentiana Shrimp (really large and lobster flavored)

    Reply
    • Lauren Vavala says

      October 18, 2020 at 1:28 pm

      Hi Holly. I’ve never frozen these before cooking them. You can freeze them after frying them though. You will want to reheat them in the oven to get some of the crispiness back.
      I’ve also never used the shrimp you mentions but they should work just fine – might just take a little longer to cook if they are significantly bigger.

      Hope this helps some – Lauren

      Reply
  2. Julie says

    September 13, 2019 at 9:32 am

    Has anyone tried making ahead and reheating?

    Reply
    • Lauren says

      September 13, 2019 at 3:28 pm

      Hi Julie. We sometimes have them leftover. I usually just pop them in the microwave to reheat because it’s faster, but they definitely aren’t as crispy. It’s prob a better idea to reheat on a baking sheet in the oven or toaster oven.

      Reply
  3. Elaine says

    March 7, 2019 at 8:45 pm

    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
  4. Diana says

    March 7, 2019 at 8:30 pm

    This is my favorite way to eat shrimp! The tropical taste of coconut compliments the shrimp. What a great recipe to have.

    Reply
  5. Saima says

    March 7, 2019 at 8:15 pm

    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. Sharon says

    March 7, 2019 at 8:12 pm

    What a wonderful coconut shrimp recipe! I love that it’s gluten-free and you give so many ways to make them.

    Reply
  7. Rae says

    March 7, 2019 at 7:56 pm

    These shrimp look so crunchy and delicious. Seem like a great springtime recipe. Can’t wait to try them!

    Reply
  8. Claire says

    March 4, 2019 at 11:27 pm

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

    Reply
    • Lauren says

      March 5, 2019 at 7:25 am

      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
  9. Alex Belcher says

    September 2, 2018 at 5:55 am

    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
    • Lauren says

      September 2, 2018 at 6:39 pm

      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
  10. Erin says

    May 3, 2017 at 10:19 pm

    Can we sub coconut flour for the all-purpose flour..
    I’m a no carber.

    Reply
    • Lauren says

      May 4, 2017 at 7:38 am

      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
  11. Sylvie Lebeau says

    June 25, 2016 at 3:34 pm

    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
    • ourlittleeverything says

      June 25, 2016 at 9:27 pm

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

      Reply
  12. Lisa says

    June 8, 2016 at 9:30 am

    Do you use unsweetened coconut or sweetened?

    Reply
    • ourlittleeverything says

      June 8, 2016 at 10:01 am

      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
  13. RUthie RIdley says

    May 3, 2016 at 1:58 pm

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

    Reply
    • ourlittleeverything says

      May 3, 2016 at 3:25 pm

      Yay! Let me know how you like the recipe if you decide to make them!

      Reply
  14. Hannah A says

    May 3, 2016 at 12:42 am

    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
    • ourlittleeverything says

      May 3, 2016 at 8:01 am

      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
  15. Bella B (xoxoBella) says

    May 1, 2016 at 10:18 pm

    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.

    Reply
    • ourlittleeverything says

      May 2, 2016 at 8:05 am

      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
  16. Kari says

    May 1, 2016 at 10:02 pm

    YUMMY! Coconut shrimp are my favorite! And you have a deep fryer which is fantastic!

    Reply
    • ourlittleeverything says

      May 2, 2016 at 8:06 am

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

      Reply
  17. Brittany Giles says

    May 1, 2016 at 9:13 pm

    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
    • ourlittleeverything says

      May 2, 2016 at 7:46 am

      I don’t mind at all, thank you! I hope you and your daughter enjoy them 🙂

      Reply
  18. Shannon says

    May 1, 2016 at 5:39 pm

    Oh these look great. I’m normally not a huge coconut fan but these looks too good to pass up!

    Reply
    • ourlittleeverything says

      May 1, 2016 at 7:51 pm

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

      Reply
  19. Klauss says

    May 1, 2016 at 4:16 pm

    Fun to crunch, perfect for parties 🙂

    Reply
    • ourlittleeverything says

      May 1, 2016 at 5:30 pm

      🙂

      Reply
  20. Heather with WELLFITandFED says

    May 1, 2016 at 1:17 pm

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

    Reply
    • ourlittleeverything says

      May 1, 2016 at 1:25 pm

      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
  21. candy says

    April 30, 2016 at 3:20 pm

    Here is a dish all my friends would enjoy like it is gluten free.

    Reply
    • ourlittleeverything says

      April 30, 2016 at 3:58 pm

      Best part – no one will even know they are gluten free!

      Reply
  22. Phoebe says

    April 30, 2016 at 1:29 pm

    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
    • ourlittleeverything says

      April 30, 2016 at 3:58 pm

      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
  23. Debs says

    April 30, 2016 at 11:34 am

    These look so delicious and relatively easy to make. Can you make them ahead and fry them at the last minute?

    Reply
    • ourlittleeverything says

      April 30, 2016 at 12:28 pm

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

      Reply
  24. Ginger Wroot says

    April 13, 2016 at 12:07 pm

    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

    Reply
    • ourlittleeverything says

      April 13, 2016 at 12:28 pm

      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
  25. Nellwyn says

    April 13, 2016 at 11:19 am

    I love coconut shrimp! Will definitely have to try this recipe at home 🙂

    Nellwyn | http://www.thecardinalpress.com

    Reply
    • ourlittleeverything says

      April 13, 2016 at 12:28 pm

      Yay! I hope they turn out delicious! Let me know 🙂 Lauren

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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