clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down view of a basket of coconut shrimp

Gluten-Free Coconut Shrimp (Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

  • Author: Felicia Lim
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x


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!


Units Scale


  1. 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).
  2. Prepare the Gluten-Free Panko-Coconut Breading: Mix the gluten-free panko breadcrumbs and the unsweetened shredded coconut in a bowl.
  3. 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.
  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.
  6. Freeze Shrimp: Place the coated shrimp on a cutting board lined with cling film. Freeze for an hour.
  7. 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.
  8. Soak Up Excess Oil: Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed.
  9. Serve and Enjoy! Serve hot or warm with your favorite dipping sauce.


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