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Gluten Free Coconut Shrimp on a Blue Plate
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5 from 5 votes

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!
Prep Time20 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 35 mins
Course: Appetizers, Main Dish
Cuisine: Gluten Free, Seafood
Servings: 4 servings
Calories: 714kcal



  • 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.



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.


  • 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.


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