Coconut Shrimp (Gluten Free) crispy, chewy deliciousness. And easy. You don’t have to be in the islands to eat this version of coconut shrimp!
Homemade Gluten Free Coconut Shrimp. Eat some love.
Don here. I went to a networking event some time ago (way before the pandemic!) at Beyond Restaurant in Harrisonburg, VA. One of the finger foods served was Coconut Shrimp, an all-time favorite of most attendees. I came home raving about it. Lois missed out, so I had to make some.
Why Gluten Free?
Since Lois wasn’t able to get to the event, it started her hankering for Coconut Shrimp, but she doesn’t eat gluten. I thought: “What the heck, how hard could it be to make it at home?” A Google search turned up many recipes for coconut shrimp, and the Damn Delicious blog had the simplest one, but it contained wheat.
I like to tweak recipes to my liking so off I went, using the Damn Delicious recipe as a model. We like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Bob’s Red Mill Gluten Free All Purpose Flour as a substitute for wheat flour.
Shrimp Dipping Sauce
I like a sweet dip to complement the nutty taste of coconut. I made a simple Coconut Shrimp Dip Sauce with ½ cup orange marmalade thinned with about a tablespoon of orange juice and I added ½ teaspoon of red pepper flakes. Hmmm, MMMM delicious. And it’s terrific on Chicken Kabobs, Mushroom Meatballs, Stuffed Mushrooms, beef meatballs, just about anything.
What You Need
For this recipe you will need measuring cups and spoons, a couple bowls or baking dishes, and a good sauté pan. By the best you can afford. But what you really want are some fun serving dishes for serving, right? And gluten free flour, of course.
Homemade Gluten Free Coconut Shrimp Recipe
We fried our Gluten Free Coconut Shrimp, but one of our friends bakes them to reduce the amount of fat. Next time, we will try baking them!
Gluten Free Coconut Shrimp
Crispy, chewy, better-than-restaurant Coconut Shrimp
- ½ pound large shrimp I used cooked, cleaned and frozen shrimp
- salt and pepper To taste (about 1/4 teaspoon of each)
- 1/2 cup gluten free Bob's Red Mill All Purpose Baking Flour (or any gluten free flour)
- 1 egg beaten
- 1/2 cup Panko gluten free bread crumbs
- 1/2 cup shredded coconut unsweetened
- 2 cups canola oil for deep frying
- Thaw the shrimp (if frozen) and sprinkle with salt and freshly ground pepper to taste.
- Place the flour in a small bowl and set aside.
In a small bowl, beat the egg slightly until combined. Set aside.
- In a small bowl, mix the Panko bread crumbs and shredded coconut. Set aside.
Heat the oil over medium high heat in a small, deep pan. On my stove, this is about #8 on the dial.
The oil will heat fairly quickly. You want it to be hot but not smoking. Drop a flake of coconut into the oil, and if it sizzles (bubbles), it is perfect. Now turn the heat down a notch or two (#6 or 7).
When the oil is hot, dredge the shrimp, one at a time in the flour, then dip in the egg, and finally, coat with the coconut/Panko crumb mixture.
Drop the coated shrimp, one at a time, into the oil for 3 minutes or so. If the oil doesn't cover the shrimp, let it cook on one side until browned, about 1 1/2 minutes, and then turn it over to finish cooking and browning on the other side.
Only cook a few shrimp at a time. You don't want them to touch while cooking.
- Remove the shrimp with a slotted spoon and place on a paper towel to drain.
Repeat until all the shrimp are cooked.
To Serve: You can serve the shrimp immediately or let it rest a while and serve at room temperature. Place a small ramekin or pitcher with the dipping sauce near the serving platter with the shrimp if presenting as an appetizer. As a meal, delicately mound the shrimp and drizzle the dipping sauce over it or place dots of the sauce on the plate around the shrimp.
Inspired by Damn Delicious Blog
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This recipe is GF, DF, NF (contains coconut), SF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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