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!
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.
Gluten Free 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
Air Fryer Coconut Shrimp
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.
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.
Skillet Coconut Shrimp
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.
Coat the bottom of a large skillet with generous layer of oil, about ½ inch deep. 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.
Notes
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.