Crispy on the outside, juicy inside, this gluten-free coconut shrimp recipe is tasty, flavorful and is the perfect party appetizer, savory snack, or side! Totally dairy-free too. Serve it with your favorite dipping sauce and enjoy!
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Jump to:
- What is Coconut Shrimp?
- Is Coconut Shrimp Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Coconut Shrimp (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- What Goes with Coconut Shrimp?
- Other Gluten-Free Shrimp Recipes to Make:
- Gluten-Free Appetizers You’ll Enjoy:
- Gluten-Free Coconut Shrimp (Dairy-Free)
What is Coconut Shrimp?
If you’ve never tried this delicious snack before, you’re in for a very tasty and crunchy surprise!
Coconut shrimp is a popular finger food that is made by dipping shrimp in a batter and then coating it in a crispy breading made with shredded coconut (and sometimes panko breadcrumbs).
Once breaded, the shrimp is either baked, deep-fried, or pan-fried until incredibly crispy and a beautiful golden brown.
Is Coconut Shrimp Gluten-Free?
Now… you might be wondering does coconut shrimp have gluten?
The shrimp batter is made with normal wheat flour and normal Panko breadcrumbs (both of which contain gluten), and hence coconut shrimp is usually not safe for Celiacs or those with gluten intolerances.
However, today we’re making a gluten-free and dairy-free version of this crunchy golden brown fried shrimp that you’re going to enjoy!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten free coconut shrimp recipe are easily accessible at the local grocery stores.
- Easy to Make: Preparing the batter for this gluten-free fried shrimp is easy, and then it’s a matter of dipping and coating and frying.
- Totally Gluten-Free & Dairy-Free: The best part is that this coconut fried shrimp recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without worries.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this healthy coconut shrimp recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, potato starch, corn starch) to keep the batter light. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser batter. If you are not Celiac or gluten-intolerant, you can use normal flour instead.
- Baking Powder: Baking powder makes the batter airier. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Spices: I like adding a shake of ground pepper and ground paprika for a bit of heat. Alternatively, you may also add curry powder if you prefer. If you aren’t a fan of heat, feel free to leave out the spices directly.
- Egg: The egg helps to bind the ingredients together. If you wish to leave out the yolk, you can use two egg whites instead of one whole egg. If you are allergic to eggs, or would simply prefer to keep the recipe egg-free, you may use acquafaba or an egg-replacer instead.
- Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk, coconut milk etc).
- Shrimp: I prefer using tail-on shrimp in this easy coconut shrimp recipe, which makes it easier to dip and coat the shrimp in the batter, and it it also looks more appetizing once cooked. I used fresh shrimp, but frozen shimp will work just as well (just make sure to defrost the shrimp, drain it and dry the shrimp with paper towels before using).
- Gluten-Free Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use normal panko bread crumbs instead.
- Shredded Coconut: I used unsweetened shredded coconut (also known as desiccated coconut) since this is a savory recipe. You can also use unsweetened coconut flakes.
How to Make Gluten-Free Coconut Shrimp (Step by Step):
1. Prepare Batter
Combine half cup of gluten-free all-purpose flour, egg, baking powder, almond milk, salt and spices in a large mixing bowl. Whisk well to get a smooth and homogeneous batter. The batter should drip slowly from the spoon.
(Tip: If the batter is too watery, you may need to add some flour, or if the batter is too thick, add a bit more almond milk).
2. Prepare the Gluten-Free Panko-Coconut Breading
Mix the gluten-free panko breadcrumbs and the unsweetened shredded coconut in a large bowl.
3. Roll Shrimp in Remaining Flour
Pour the remaining 1/2 cup of gluten-free flour into a bowl and roll the shrimp in it. They can be with the rest of the shell on the tail or completely cleaned.
4. Dip Shrimp in Batter
Holding each shrimp by the tail, dip the gluten-free flour-coated shrimp in the batter until the flesh of the shrimp is completely covered (leaving the tail is clean).
5. Coat Shrimp in Panko-Coconut Mixture
Press the batter dipped shrimp in the panko-coconut mixture until they are completely covered, repeating until the remaining shrimp are all used.
6. Freeze Shrimp
Place the coated shrimp on a cutting board lined with cling film or parchment paper. Freeze for an hour.
7. Cook Shrimp Until Golden
Once the shrimp has been in the freezer for almost an hour, pour about 3 inches of oil into a saucepan or pot and heat it up to 350F. (Test out the oil with 1 shrimp first if it starts to sizzle, the oil is ready for cooking).
In small batches (of 8-10 shrimp per batch), transfer the frozen shrimp to the oil and fry for 6-7 minutes until golden brown and crispy on the outside.
8. Soak Up Excess Oil
Cover a deep bowl with paper towels and transfer the crunchy shrimp to them so that excess oil is absorbed.
9. Serve and Enjoy
Serve hot with a squeeze of lemon juice and your favorite dipping sauce.
Dish by Dish Tips/Tricks:
- Vary Condiments: I used ground black pepper and ground paprika for a bit of heat. Alternatively, you may also add curry powder if you prefer. If you aren’t a fan of heat, feel free to leave out the spices directly. You can also use garlic powder, onion powder, ground coriander, ground cumin if you like.
- Size of Shrimp: Depending on the size of your shrimp, you may get more shrimp or less shrimp for this recipe (I used medium sized 30-35 shrimp, but if you use jumbo shrimp you’ll have less shrimp per portion).
- Baking the Shrimp: Not a fan of deep frying? Go ahead and bake the shrimp. Place shrimp on baking sheet sprayed with cooking oil spray and baking on the middle rack at 425F for 15 minutes, turning the shrimp over after the first 10 minutes.
- Air Frying the Shrimp: To make air fryer coconut shrimp, cook shrimp in batches in a single layer in the air fryer at 375F for 4 minutes then flip shrimp over and cook for another 2 minutes.
Recipe FAQs:
To store, place the cooled gluten-free coconut shrimp in an airtight container and store for up to 4 days. Reheat in a single layer in the oven at 350F for 10 minutes until crispy again before eating.
Yes you can. To freeze, place the cooled gluten-free fried shrimp in a freezer-safe container or freezer-bag and freeze for up to 3 months. Let shrimp thaw fully before reheating in an oven and eating.
What Goes with Coconut Shrimp?
Here are some of our favorite dipping sauces to go with this crunchy golden brown shrimp:
Other Gluten-Free Shrimp Recipes to Make:
- Garlic Butter Shrimp with Yellow Squash Noodles (Gluten-Free)
- Cilantro Lime Rice with Curried Shrimp (Gluten-Free, Dairy-Free)
- Shrimp Salad with Lemon Vinaigrette
- Ginger Shrimp Fried Rice (use gluten-free soy sauce to make it gluten-free)
Gluten-Free Appetizers You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Coconut Shrimp (Dairy-Free)
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
Description
Crispy on the outside, juicy inside, this gluten-free coconut shrimp recipe is tasty, flavorful and perfect as an appetizer, savory snack, or side! Totally dairy-free too. Serve this crispy fried shrimp with your favorite dipping sauce and enjoy!
Ingredients
- 1 cup gluten-free all-purpose flour, divided
- 1/3 teaspoon salt
- 1/3 teaspoon baking powder
- 1/3 teaspoon ground pepper
- 1/3 teaspoon ground paprika
- 1 egg
- 1/3 cup unsweetened almond milk
- 1/2 pound shrimp, with tails on
- 1/2 cup gluten-free panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
Instructions
- Prepare Batter: Combine half cup of gluten-free all-purpose flour, egg, baking powder, almond milk, salt and spices in a large bowl. Mix well to get a smooth and homogeneous batter. The batter should drip slowly from the spoon. (Tip: If the batter is too watery, you may need to add some flour, or if the batter is too thick, add a bit more almond milk).
- Prepare the Gluten-Free Panko-Coconut Breading: Mix the gluten-free panko breadcrumbs and the unsweetened shredded coconut in a bowl.
- Roll Shrimp in Remaining Flour: Pour the remaining flour into a bowl and roll the shrimp in it. They can be with the rest of the shell on the tail or completely cleaned.
- Dip Shrimp in Batter: Holding each shrimp by the tail, dip the gluten-free flour-coated shrimp in the batter until the flesh of the shrimp is completely covered (leaving the tail is clean).
- Coat Shrimp in Panko-Coconut Mixture: Press the batter dipped shrimp in the panko-coconut mixture until they are completely covered.
- Freeze Shrimp: Place the coated shrimp on a cutting board lined with cling film. Freeze for an hour.
- Cook Shrimp Until Golden: Set the frying oil to heat up. Pour into a saucepan about 3 inches and heat to 350F. In small batches (8-10 pieces), transfer the frozen shrimp to the oil and fry for 6-7 minutes until golden brown and crispy on the outside.
- Soak Up Excess Oil: Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed.
- Serve and Enjoy! Serve hot or warm with your favorite dipping sauce.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, potato starch, corn starch) to keep the batter light. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser batter. If you are not Celiac or gluten-intolerant, you can use normal flour instead.
Baking Powder: Baking powder makes the batter airier. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I like adding a shake of ground pepper and ground paprika for a bit of heat. Alternatively, you may also add curry powder if you prefer. If you aren’t a fan of heat, feel free to leave out the spices directly.
Egg: The egg helps to bind the ingredients together. If you are allergic to eggs, or would simply prefer to keep the recipe egg-free, you may use acquafaba or an egg-replacer instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk, coconut milk etc).
Shrimp: I prefer using tail-on shrimp in this easy coconut shrimp recipe, which makes it easier to dip and coat the shrimp in the batter, and it it also looks more appetizing once cooked. I used fresh shrimp, but frozen shimp will work just as well (just make sure to defrost the shrimp before using).
Gluten-Free Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use normal panko breadcrumbs instead.
Shredded Coconut: I used unsweetened shredded coconut (also known as desiccated coconut) since this is a savory recipe.
Storing: To store, place the cooled gluten-free coconut shrimp in an airtight container and store for up to 4 days. Reheat in a single layer in the oven at 350F for 10 minutes until crispy again before eating. To freeze, place the cooled shrimp in a freezer-safe container or freezer-bag and freeze for up to 3 months. Let shrimp thaw fully before reheating in an oven and eating.
- Prep Time: 15 mins
- Freezing Time: 1 hour
- Cook Time: 30 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Mary Ward says
Can I keep it frozen longer than the hour? I want to prepare it one day and fry it another day. Would that work or should I prepare it per the recipe and then freeze it to reheat and serve another day?
Felicia Lim says
Hi Mary, yes, you can definitely freeze it for one day and then fry it the next. 🙂
CJ says
Wondering if you could bake the shrimp instead of frying in all that oil? If so, how long and at what temperature?
Felicia Lim says
Hi CJ! Yes you can bake the shrimp. Place the shrimp in a single layer on a greased baking sheet, then spray with cooking spray or drizzle with oil and then bake at 425F for 10 minutes or until golden brown.
Enjoy!
Grace Lim says
Good morning Felicia!
Just going through your post and looking at your pictures of the cooked coconut shrimp makes me salivating and craving for a bite of it. What I really like about this recipe is that it is so simple and yet the outcome is also so satisfying to enjoy!
Thank you Felicia!
Love and blessing to you always!
Mum
Felicia Lim says
So happy you enjoy this coconut shrimp mummy!! 🙂