If you love shrimp and coconut together, you are going to really enjoy this gluten free crispy coconut shrimp. It’s crunchy on the outside, tender on the inside, and has that sweet coconut flavor in every bite.

This recipe is completely gluten free, so if you’re avoiding gluten or cooking for someone who does, you can make this without worry. It tastes just as good as the regular version you’d get at a restaurant.

The coating is a mix of shredded coconut and gluten free panko breadcrumbs. That combo is what gives these shrimp such a nice golden crunch when you fry them.

They come together pretty quickly too. Once your breading station is set up, the rest is simple. You just coat, chill, fry, and serve.

I like to serve them with sweet chili sauce on the side for dipping. It pairs really well with the coconut and adds a little sweet heat that brings everything together.

Why You’ll Love This Recipe

Crispy Without the Gluten – These coconut shrimp are just as crispy and golden as the regular version you’d get at a restaurant. The combo of gluten free panko breadcrumbs and shredded coconut gives you that perfect crunch without any gluten.

Sweet and Savory Combo – The natural sweetness of the coconut pairs so well with the lightly seasoned shrimp and the kick from the sweet chili dipping sauce. Every bite has this amazing balance of flavors that keeps you reaching for more.

Ready in Under 30 Minutes – From setting up your breading station to pulling the last batch out of the oil, this whole recipe takes very little time. It’s quick enough for a weeknight dinner but impressive enough to serve at a party.

The Coating Actually Stays On – Chilling the breaded shrimp for 15 minutes before frying is a small step that makes a huge difference. It helps the coconut and breadcrumb coating stick perfectly so nothing falls apart in the oil.

Ingredients

1 lb Large Shrimp, peeled and deveined
1/2 cup Gluten Free 1-to-1 Baking Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
2 large Eggs, beaten
1 cup Unsweetened Shredded Coconut
1/2 cup Gluten Free Panko Breadcrumbs
Vegetable Oil for frying
Sweet Chili Sauce for serving

How to Make

Step 1

Set up a breading station with three shallow bowls. In the first bowl, mix gluten free flour, salt, pepper, and garlic powder. Place beaten eggs in the second bowl. In the third bowl, combine shredded coconut and gluten free panko breadcrumbs.

Step 2

Pat shrimp dry with paper towels. Dredge each shrimp in the seasoned flour, shaking off excess. Dip into the beaten eggs, then press firmly into the coconut and breadcrumb mixture, coating evenly on all sides.

Step 3

Place coated shrimp on a parchment-lined baking sheet and refrigerate for 15 minutes so the coating sets.

Step 4

Pour vegetable oil into a heavy pot to a depth of 2 inches and heat to 350F. Fry shrimp in batches of 5 to 6 for about 2 to 3 minutes, turning once, until golden brown and crispy.

Step 5

Transfer to a paper towel-lined plate and serve immediately with sweet chili sauce for dipping.

Helpful Tips

Dry the Shrimp Really Well

This is probably the most important step in the whole recipe. If your shrimp are wet or even slightly damp, the flour won’t stick properly and the whole coating will slide right off during frying.

Lay the shrimp out on a layer of paper towels and press another layer on top. Give them a good pat down and let them sit for a minute so the paper towels absorb as much moisture as possible.

If your shrimp were frozen and you thawed them, they tend to hold onto even more water. In that case, give them an extra round of patting before you start breading.

Use One Hand for Dry and One for Wet

When you’re breading the shrimp, use one hand for the dry bowls (flour and coconut mixture) and your other hand for the egg bowl. This keeps your fingers from getting caked in a thick layer of batter that makes it impossible to work.

If you use the same hand for everything, you’ll end up breading your fingers more than the shrimp. It gets messy fast and you’ll waste a lot of coating.

Press the Coconut Coating On Firmly

When you get to the coconut and panko bowl, don’t just lightly dip the shrimp in. Take a small handful of the mixture and press it onto each shrimp firmly with your palm so it really sticks.

Shredded coconut doesn’t cling to surfaces as easily as regular breadcrumbs do, so it needs that extra pressure. Flip the shrimp over and press the other side the same way.

If you see any bare spots, add a little more of the mixture and press again. You want full, even coverage so every bite has that crispy coconut crunch.

Frequently Asked Questions

Can I bake these coconut shrimp instead of frying them?

Yes, you can bake them at 400F on a wire rack set over a baking sheet. Lightly spray the coated shrimp with cooking oil and bake for about 12 to 15 minutes, flipping halfway through, until golden and crispy.

They won’t be quite as crunchy as the fried version, but they still turn out really good and are a bit lighter if you prefer to skip the oil.