Crispy Gluten-Free Coconut Shrimp (Baked or Air Fryer)

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!

Are coconut shrimp gluten-free?

If you are looking for a coconut shrimp recipe that is gluten-free, first you’ll want to know what to watch out for in traditional recipes when following a gluten-free diet.

While shredded coconut and shrimp are safe to enjoy, the ingredients to be aware of are in the breading. Typically the shrimp are dredged in wheat flour before dipping in egg to ensure the coconut breading sticks to the shrimp. Gluten-free recipes for coconut shrimp may use GF all-purpose flour, rice flour, or cornstarch to eliminate this risk.

However, some recipes also combine breadcrumbs or panko with the shredded coconut to make the exteriors extra crispy. Of course, you may use gluten-free breadcrumbs, or even make your own almond flour for a low carb recipe, but I prefer to streamline steps and ingredients to achieve the same great results.

Therefore, toasting the coconut before breading the shrimp means not having to add or buy speciality ingredients. The shrimp are golden and crispy, even with oven-baked gluten-free coconut shrimp!

Ingredient Notes

When testing gluten-free dinner recipes for the website or in my gluten-free cookbook, I focus on affordable and readily-available ingredients. Whether using GF oats for a tender gluten-free meatloaf or making your own breadcrumbs for gluten-free chicken parmesan, GF cooking should be easy and accessible!

• Shredded coconut – While you could use unsweetened coconut flakes for a healthier recipe, sweetened coconut makes a nice contrast to the spicy dipping sauce and gives an authentic coconut flavor.
• 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. For a keto / low carb option this can be replaced with coconut flour.
• 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.

how to make gluten-free coconut shrimp (Baked)

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by preparing the coconut mixture. 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.
2. 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.
3. 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.
4. Lightly blot the shrimp dry with paper towels. Add the shrimp to the cornstarch mixture and shake to combine.
5. 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.
6. 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.

Air fryer Gluten-Free Coconut Shrimp

If you are an avid fan of air fryer recipes, you may also make air fry coconut shrimp instead of using the baked method.

1. Prepare the shrimp as directed with gluten-free breading. Transfer to an ungreased baking sheet or one lined with parchment paper to save on clean up.
2. Preheat the air fryer to 375ºF. Coat the air fryer basket with cooking spray.
3. Place the shrimp in the basket in a single layer, not touching. Cook for 10-12 minutes, flipping halfway through. Serve immediately.

Skillet fry method

This method of cooking gluten-free coconut shrimp replicates the taste of deep-fried shrimp without the extra calories or oil!

1. Prepare the shrimp as directed with gluten-free breading, BUT do not toast 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.
2. 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.
3. Use a slotted spoon to transfer to a paper-towel lined plate as you cook the remaining shrimp. Serve immediately.

coconut shrimp 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.

SToring and freezing tips

Store leftovers in an airtight container up to 3 days. To reheat, use the oven or air fry method described under How To Reheat Coconut Shrimp.

You may also freeze baked or unbaked coconut shrimp. If freezing leftovers, be sure they have completely cooled first before transferring to a ziplock freezer bag. Freeze up to 2 months and reheat from frozen.

If freezing unbaked shrimp for meal prep or a make-ahead dinner, freeze first on the baking sheet until solid. Once the shrimp are frozen, transfer to a ziplock freezer bag in a single layer. Freeze up to 2 months and bake from frozen, adding 1-2 minutes to the baking time.

How to reheat coconut shrimp

If you have leftovers, the best way to reheat coconut shrimp is either in the oven or using an air fryer. Avoid microwaving coconut shrimp, which will leave you with a soggy breading and overcooked shrimp.

Spray a baking sheet with nonstick cooking spray and place leftovers on in a single layer. Heat in a 325ºF oven for about 8 minutes, or until hot throughout.

To reheat in an air fryer, preheat to 375ºF and place in a single layer on the basket. Air fry for 2-3 minutes, or until heated through.

SErving suggestions

This easy gluten-free coconut shrimp recipe works great for appetizers or a tasty dinner! Typically I serve coconut shrimp with rice and vegetables, such as broccoli, roasted zucchini, green beans, or glazed carrots.

If you are looking to replicate a restaurant meal, spring rolls or 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.

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