Enjoy a favorite restaurant-style meal at home with this easy gluten-free coconut shrimp recipe! While the oven-baked method guarantees a crispy, golden gluten-free breading, you may also choose from the air fryer or classic skillet options. Either way, you won’t want stop dunking in the sweet and spicy dipping sauce!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Gluten Free Coconut Shrimp Made Easy!
If you are looking for a homemade coconut shrimp recipe that is gluten-free, you are in luck because this is one of our favorite, effortless, and easy gluten-free dinner ideas. It’s possible do get a crispy “fried” shrimp coating without messing around with deep frying. Just turn on your oven!
What’s the trick? First the coconut is oven toasted to nail that crispy outer sweet shell. Why that’s baking and making your kitchen smell like heaven, shake up the shrimp in a gluten-free coating of cornstarch, paprika salt and pepper. You don’t even have to mess around with GF flour. The breading is everything you have right in your kitchen.
Then it’s time to dip. Take the coated shrimp from the bag, dip in egg, and then coat in coconut. Lay it on a greased baking sheet and, here is where it gets even better, it takes only 10-12 minutes to bake. In that time you can whip up the dipping sauce to be ready to dunk.
Golden, crispy gluten-free coconut shrimp all achieved with a hands-off oven fried method. If you’re buying what I’m selling, then you may want to jump over to this 5-star recipe for gluten-free chicken parmesan because I think we speak the same dinner prep love language…
Feeling more of a traditional fried shrimp route? No worries, I got you too. The recipe includes directions for a skillet method or air fryer.
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Ingredient Tid Bits
- Shredded coconut – While you could use unsweetened coconut flakes, sweetened coconut makes a nice contrast to the spicy dipping sauce and gives an authentic coconut flavor. I love the versatility of using sweetened coconut for savory dishes or in these easy, fluffy gluten-free macaroons.
- Cornstarch – Used to dredge the shrimp in before dipping in eggs. It helps keep the breading on the shrimp as it cooks. Gluten-free all-purpose flour, rice flour, or a combination, would also work.
- Seasonings – Paprika adds flavor and gives more of a golden hue. Salt and black pepper are also mixed with the cornstarch mixture for seasoning. Other options would be adding a dash of garlic powder or onion powder.
- Shrimp – You will need 1 ½ pounds large shrimp, peel and devein. The tails may be left on or removed. You may also use medium shrimp, which are slightly more affordable, but there will be more shrimp, meaning more prep time spent breading.
Watch The Recipe
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep for success
Nothing is hard about making GF coconut shrimp, it’s all about just getting things ready. For the coconut coating, lay it on a baking sheet and toast in a 325ºF oven for about 15 minutes, stirring every 5.
While that’s happening get your breading station ready. Blot the shrimp dry, whisk the eggs, and shake the shrimp in the cornstarch coating.
Dip and bake
Remove the shrimp from the bag and dip, 3-4 at a time, in the egg mixture. Shake off excess and then roll in the toasted coconut. Transfer the coated shrimp to a generously greased baking sheet.
Once that’s all done, spritz the top with oil. You can use nonstick cooking spray, but I’m a big fan of this non-aerosol oil sprayer because you can add your own oil and you get a crispier texture. Bake for 10-12 minutes, and that’s it. You don’t even have to flip!
What About Dipping Sauce?
The gluten-free coconut shrimp sauce recipe only requires two ingredients for the perfect sweet and spicy combination! For a creamier sauce, like the one served at Red Lobster, you may also add a couple tablespoons of mayonnaise.
For the sweet portion of the sauce you will need either orange marmalade, peach or apricot jam or preserves. All are delicious and work equally well!
The spicy element of the sauce comes from the Thai chili sauce which contains red chili flakes. For a gluten-free recipe, be sure to read the ingredient label. I used Kikkoman Thai-Style Chili Sauce, which is labeled GF. Thai Kitchen Sweet Red Chili Sauce is also labeled gluten-free.
Yummy Serving Ideas
This easy gluten-free coconut shrimp recipe works great for appetizers or a tasty dinner! Typically I serve with rice and vegetables, such as broccoli, quick roasted zucchini, green beans, or glazed carrots.
If you are looking to replicate a restaurant meal, spring rolls or simple gluten-free fried rice makes a great option. Of course there is nothing wrong with french fries either! Choose from your favorite store bought brand or make a recipe of these crispy oven baked fries.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Crispy Gluten-Free Coconut Shrimp (Baked or Air Fryer)
Ingredients
- 3 cups sweetened flaked coconut, or unsweetened, if preferred
- 2 large eggs, beaten
- ½ cup cornstarch, see recipe notes for alternatives
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ pounds large shrimp (peeled and deveined), lightly blot dry with paper towels
Gluten Free Dipping Sauce
- ⅓ cup orange marmalade, peach, or apricot jam
- 3 tablespoons sweet Thai chili sauce, Kikkoman or Thai Kitchen brands are GF
Equipment
Instructions
- Preheat the oven to 325ºF. Spread the coconut in a single layer on a baking sheet. Toast for 15 minutes, stirring every 5 minutes, until golden brown. Cool slightly then transfer from the pan to a bowl.3 cups sweetened flaked coconut
- While the coconut is toasting, prepare the shrimp. In a small bowl, whisk the eggs. In a large ziplock bag add the cornstarch, paprika, salt, and pepper, shake to combine.2 large eggs, ½ cup cornstarch, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon pepper
- Increase the oven to 425ºF. Prepare a baking sheet by generously spraying with nonstick cooking spray or drizzle evenly with any preferred oil, such as olive oil, avocado oil, or coconut oil.
- Add the shrimp, lightly blotted dry, to the cornstarch mixture and shake to combine.1½ pounds large shrimp (peeled and deveined)
- Remove the shrimp from the bag and dip, 3-4 at a time, in the egg mixture. Shake off excess and then roll in the toasted coconut. Transfer the coated shrimp to the prepared baking sheet.
- Repeat with remaining shrimp. Once they have all been breaded, spray the tops with more nonstick cooking spray or drizzle with more oil. Bake for 10-12 minutes while you prepare the gluten-free coconut shrimp sauce. Serve immediately with sauce.
Dipping Sauce
- Combine the coconut shrimp sauce ingredients in a small microwave-safe bowl. Heat for 15-30 seconds for the jam to soften, then stir to combine. Refrigerate leftovers.⅓ cup orange marmalade, peach, or apricot jam, 3 tablespoons sweet Thai chili sauce
Notes
Air Fryer Method
- Prepare the shrimp as directed with the coating. Transfer to an ungreased baking sheet or one lined with parchment paper to save on clean up.
- Preheat the air fryer to 375ºF. Coat the air fryer basket with cooking spray.
- Place the shrimp in the basket in a single layer, not touching. Cook for 10-12 minutes, flipping halfway through. Serve immediately.
Fried Method
- Prepare the shrimp as directed with the coating BUT without toasting the coconut first. Since the oil makes the coconut golden, this step is only necessary when baking or air frying shrimp. Transfer to an ungreased baking sheet or one lined with parchment paper to save on clean up.
- Coat the bottom of a large skillet with generous layer of oil, about 1/2 inch. Heat the pan over medium heat until the oil is hot and shimmering. Cook the shrimp in batches, about 7-8 at a time, as to not crowd the pan. Fry for 2-3 minutes, flip, and then cook 2-3 minutes more, or until both sides are golden brown.
- Use a slotted spoon to transfer to a paper-towel lined plate as you cook the remaining shrimp. Serve immediately.
Cornstarch Alternatives
Gluten-free all-purpose flour, rice flour, or a combination, would also work. For a keto / low carb option this can be replaced with coconut flour. Nutrition Facts calculated without dipping sauce. Sauce adds 73 calories and 19 g carbohydrates per serving.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Delish. So easy and tasty.
This is just one of the many recipies I have had success with from Mamagormand site
I appreciate you saying this, Donna! Thank you!
Best,
Melissa
Delicious recipe! Easy to make and so tasty.
Thank you, Margaret!
Best,
Melissa
I made this today for our Sunday lunch. We loved it so much. I made cilantro lime rice to accompany it and I made a mango chutney that was fabulous with the shrimp. A side salad with avocado lime dressing and a bread stick and it was a literal feast. Thank you for such a wonderful recipe!
It’s my pleasure! So glad you all enjoyed and your Sunday lunch sounds divine!
Best,
Melissa
Can cooked shrimp be used?
Hi Liz,
No, I wouldn’t recommend this because by the time you baked the breading on the shrimp would be very overcooked. Sorry!
Best,
Melissa
I really enjoyed this recipe. I have two things to share. I find unsweetened coconut to be a better choice as the sweetened coconut over powered the shrimp (IMO)
If freezing, ensure your shrimp have not be previously frozen before and they are breaded and cooked prior to freezing.
This is a great recipe and I will be making it often!
Thank you, Lisa, and I really appreciate you adding the extra freezing tips! So helpful for gluten-free meal prep.
Best,
Melissa
Wonder if you could make this with egg whites instead of whole eggs?
Hi Dave,
I don’t think that would be a problem!
Best,
Melissa