Gluten free Coconut Breaded Shrimp solves one of the challenges for gluten free cooks: getting a crunchy, golden breading that actually holds together. Shredded coconut replaces breadcrumbs in this recipe making it naturally gluten free. The result is a crispy, tropical-flavoured shrimp that's just as impressive as an appetizer as it is alongside a summer salad.
Coconut shrimp is a great place to start because the shredded coconut is forgiving and gives you that satisfying crunch on the first try. These are perfect for summer entertaining, a backyard BBQ appetizer, or any time you want something that looks like it came from a restaurant.
Serve these with almost anything. A summer salmon recipe with white barbecue sauce, southwestern grilled vegetable pasta or as one dish at an appetizer party.
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Ingredients
As with many foods, shrimp are naturally gluten free. I recommend buying the ingredient you want, shrimp in this case, rather than the pre-seasoned or pre-breaded options you see at the grocery store. That is when you need to read labels and think about cross contact.
- Raw shrimp - Large shrimp make an impressive presentation. Sold by the number of shrimp per pound, we like 16-20 count for this recipe. Smaller shrimp will taste good but be more work without the nice presentation.
- Sweet rice flour - Sweet rice flour gives the initial dry coat something to grip. This is my substitute for wheat flour in many breaded dishes so I keep a small jar of it in with my baking supplies.
- Egg & milk - An egg wash is the glue that holds everything together.
- Unsweetened, shredded coconut - Unsweetened coconut is in the baking aisle but a little harder to find than sweetened coconut.
- Optional: Thai sweet chile sauce - Speaking of sugar, my family likes Thai sweet chile sauce for dipping.
See recipe card for complete ingredient list and exact amounts.
Instructions for Breading
This simple 3-step process works on all breaded dishes. The more you make breaded recipes the easier it starts to feel. The key to a breading that sticks is working in three distinct steps and keeping your hands dry when handling the coconut.
Set up three shallow bowls before you start.
- Bowl 1 - Flour
- Bowl 2 - Beaten egg and milk
- Bowl 1 - Coconut
Breading all the shrimp before you start helps you focus on the cooking to get the crispy coating you want.
Substitutions & Variations
Sweet rice flour - Substitute with cornstarch or tapioca starch. This is when a gluten free flour blend is not the best choice.
Desiccated Coconut - This coconut is more finely ground than shredded coconut and is often used in Indian recipes. The finished shrimp will look different but it's a great substitute, especially if you already have some.
Sweetened coconut - The baking aisle has many versions of sweetened coconut like fancy, angel flake and more. It is another substitute but I always wonder, "why is it so hard to get away from sugar?"
Get The Tools
Deep frying at home is easy when you're set up for it. I use my flat-bottom wok so it gets used more frequently than a dedicated deep-fryer would.
- Deep fryer, a flat bottom wok or a heavy-bottomed pot.
- Instant-read thermometer is essential for mastering the art of deep frying.
Storage
Coconut shrimp are best eaten fresh while the breading is still crispy. Leftovers can be stored in the fridge for up to 2 days and reheated in the oven or air fryer at 375°F for 5-7 minutes. Avoid the microwave, it steams the coating and makes it soggy. Freezing is not recommended.
Top Tip
Oil temperature is everything. If the oil isn't hot enough (aim for 350-375°F), the breading absorbs oil instead of crisping up and you end up with greasy shrimp. Use the thermometer and let the oil recover between batches. Fry in small batches as crowding drops the temperature fast.
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Gluten Free Coconut Breaded Shrimp
Ingredients
- 1 lb large raw shrimp, peeled (16-20 count)
Bowl #1 – DRY
- ½ cup sweet rice flour
- salt & pepper
Bowl #2 – WET
- 1 egg
- 2 tablespoon milk
BOWL #3 – DRY
- 1 cup unsweetened, shredded coconut (or desiccated)
- olive oil for frying
SERVING (optional)
- sweet chile sauce
Instructions
Prepare 3 shallow bowls as follows:
- BOWL #1 – Combine flour, salt and pepper. Set aside.
- BOWL #2 – Whisk egg and milk together. Set aside.
- BOWL #3 – Coconut. Set aside.
- Place a cooling rack on top of a baking tray. Set aside.
- Lay shrimp on paper towel and pat dry.
- Dip each shrimp into the bowls in order; flour, egg, coconut. Place on the wire rack to allow coating to adhere to shrimp. Can be done 1 hour in advance.
- Heat oil in a sauté pan over medium-high heat. Cook shrimp for 2 minutes, turn and cook for another 1-2 minutes until coconut is brown and shrimp are cooked through.
- Serve with sweet Thai chili sauce.
Notes
Nutrition
More Gluten Free Recipes with Breading & Batter
It's worth mastering the 3-step technique as you can apply it to any breaded recipe. Battered foods often only have a 2-step method but it's the same idea. Here are a few recipes where I use this same method. For more exciting ideas check out this post, Gluten Free Breading Help.
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