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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Gluten Free Coconut Shrimp
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.
Nutrition
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.
Holly Waltz says
Can i make these in advance and freeze? Has anyone tried them with Argentiana Shrimp (really large and lobster flavored)
Lauren Vavala says
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
Julie says
Has anyone tried making ahead and reheating?
Lauren says
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.
Elaine says
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!” 🙂
Diana says
This is my favorite way to eat shrimp! The tropical taste of coconut compliments the shrimp. What a great recipe to have.
Saima says
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!
Sharon says
What a wonderful coconut shrimp recipe! I love that it’s gluten-free and you give so many ways to make them.
Rae says
These shrimp look so crunchy and delicious. Seem like a great springtime recipe. Can’t wait to try them!
Claire says
Hello! This recipe looks delicious. I was wondering though could this be made in an air fryer for a healthier option? Thank you!
Lauren says
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
Alex Belcher says
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.
Lauren says
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!
Erin says
Can we sub coconut flour for the all-purpose flour..
I’m a no carber.
Lauren says
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 🙂
Sylvie Lebeau says
Hi,
That looks so good!!!! I eat paleo so no grain flour. Do you think coconut flour would word with this recipe?
Thank you!
ourlittleeverything says
I’ve made them with coconut flour before but it was awhile ago but I think it worked out just fine 🙂
Lisa says
Do you use unsweetened coconut or sweetened?
ourlittleeverything says
Great question – I actually had to double check! I always use Thai Kitchen Unsweetened Coconut Milk. The shredded coconut on the outside is sweetened 🙂
RUthie RIdley says
Ok, this recipe has my name all over it! Looks simple enough to try and super yummy!!
ourlittleeverything says
Yay! Let me know how you like the recipe if you decide to make them!
Hannah A says
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!
ourlittleeverything says
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!
Bella B (xoxoBella) says
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.
ourlittleeverything says
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!
Kari says
YUMMY! Coconut shrimp are my favorite! And you have a deep fryer which is fantastic!
ourlittleeverything says
Yes!! I love them but refused to make them again until I had a deep fryer – MUCH easier!
Brittany Giles says
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!
ourlittleeverything says
I don’t mind at all, thank you! I hope you and your daughter enjoy them 🙂
Shannon says
Oh these look great. I’m normally not a huge coconut fan but these looks too good to pass up!
ourlittleeverything says
I HATED coconut for most of my life, now I’m addicted lol…funny how that goes!
Klauss says
Fun to crunch, perfect for parties 🙂
ourlittleeverything says
🙂
Heather with WELLFITandFED says
These look to die for! Coconut shrimp are my favorite things that I had to give up when I gave up Gluten.
ourlittleeverything says
You won’t even be able to tell these are gluten free! I’m not even GF (my boyfriend is) and I love them!
candy says
Here is a dish all my friends would enjoy like it is gluten free.
ourlittleeverything says
Best part – no one will even know they are gluten free!
Phoebe says
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 😉
ourlittleeverything says
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!
Debs says
These look so delicious and relatively easy to make. Can you make them ahead and fry them at the last minute?
ourlittleeverything says
I always do. I keep them in the fridge in single layers on plates until I’m ready to cook 🙂
Ginger Wroot says
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
ourlittleeverything says
Thank You! Make sure you eat some too! It’s one of those recipes no one would know are GF unless you told them 😉
Nellwyn says
I love coconut shrimp! Will definitely have to try this recipe at home 🙂
Nellwyn | http://www.thecardinalpress.com
ourlittleeverything says
Yay! I hope they turn out delicious! Let me know 🙂 Lauren