Gluten Free Crispy Coconut Shrimp

February 22, 2013 — 2 Comments
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Rating: 4.5/5 (19 votes cast)
Gluten Free Crispy Coconut Shrimp

Taken with my iPhone

Do you ever have a craving for something crispy?

Yeah that happens to me too, and when I have a craving I’m not one to hold back as long as I can make it gluten free :) My sister’s favorite fried shrimp is coconut shrimp so when I got her seal of approval I knew I had to share the recipe with you.

While developing this gluten free coconut shrimp recipe I tried baking the shrimp but the crust was not crunchy enough, I tried a double batter but they were too “bready”.

Ultimately I feel I came up with a gluten free coconut shrimp recipe that is easy enough for you to make on whim and serve something everyone will enjoy, gluten free or not. 

Gluten Free Crispy Coconut Shrimp

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Gluten Free Crispy Coconut Shrimp


  • 24 shrimp
  • 3 cups oil for frying, use coconut oil for a more coconut flavor
  • --Batter--
  • 1 egg
  • 2/3 cup of New Planet Beer, if you don't have gf beer use coconut milk.
  • 3/4 cup tapioca flour or corn starch
  • 1 1/2 teaspoon baking powder
  • --Flour Mixture--
  • 1/4 cup tapioca flour or corn starch
  • 1 1/2 cup shredded coconut, sweetened or unsweetened depending on your liking.
  • 1/4 cup tapioca flour or corn starch


  1. In medium bowl, combine egg, 3/4 cup flour, gf beer and baking powder.
  2. Pour 1/4 cup flour in a separate bowl.
  3. Hold shrimp by tail, and lightly coat in flour, shaking off excess flour.
  4. Hold shrimp by tail, and dredge in beer mixture, shaking off excess batter.
  5. Mix 1/4 cup flour and coconut in a separate bowl.
  6. Sprinkle shrimp with coconut/flour mixture, and place on a baking sheet lined with wax paper. Meanwhile, heat oil to 350 degrees or medium heat.
  7. Fry shrimp in batches: cook, turn once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Shrimp should be crispy. Serve warm with your favorite dipping sauce.

Dipping Sauce

Orange marmalade is a classic dipping sauce for coconut shrimp but I like the tropical combo of coconut and pineapple so I made a pineapple sauce. To make a the pineapple dipping sauce reduced two cups of crushed pineapple with one cup of water and 3 tbs of honey (or your sweetner of choice) and let it simmer for about 15-20 min until it thickens up then season with a two pinches of salt. You can faintly see the pineapple sauce in the picture below and in the small picture above that I took with my iPhone.

Recipe sponsored by New Planet Beer

Gluten Free Coconut Shrimp Made With New Planet Gluten Free Beer

Gluten Free Crispy Coconut Shrimp, 4.5 out of 5 based on 19 ratings

Andrew Cordova

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  • Brenda

    With 5the of us GF +other allegies, this is 1in recipe we can all have to and it sounds great. I can’t wait to try it. Thanks.

  • Peggy

    I have been GF for 20 years and really salivated at the thought of savoring coconut shrimp again after all these years. My husband loves it, too, and orders it once in awhile when we eat out, because he knows he won’t get it at home! :) I decided that we both deserved this kind of treat for dinner, since he went off to work feeling still crummy from a cold bug.

    Still… I detest frying. I never fry anything. Also, we like to cut excess starchy carbs whenever/wherever we can. So here is how I modified the original recipe:

    Using my deep (1″ deep) baking tray and lining it with foil sticking up 3-4″ on all four sides, I placed coconut oil on the sheet and put it in the oven at 350º long enough to melt the oil (which is solid at room temp).

    In one bowl I beat the 1 egg with 1/8 cup each of three “flours” (Pamela’s flour, ground pecans, and cornstarch). I added 3/4 tsp baking powder and 1/3 cup coconut milk, then beat it well with a fork to blend thoroughly.

    On a sheet of waxy paper from the meat market I mixed shredded coconut with ground pecans.

    I dipped each shrimp in the batter, then rolled each one in the coconut-pecan flour mixture. (This was a rather messy procedure.) Then I placed each one on the foil-lined baking sheet. When all 25 shrimp were dipped and coated and lined up on the foil, I placed them in the preheated 350º toaster oven. The bottoms began to crisp in the coconut oil and the process seemed to be working–but taking too long. So I changed the setting of the toaster oven to broil. This helped to brown the tops (coconut) slightly for a more appetizing appearance. I turned them all once and broiled a bit longer, till all batter was cooked and not mushy.

    Dipping sauce I used (amounts are per person):
    1 Tbsp honey
    1 Tbsp barbecue sauce
    1 Tbsp mango preserves
    Stir to mix well.

    We ate the shrimp while hot and crunchy, and with the dipping sauce they were aMAzing! Thanks for sparking me to get going on a food fest in the midst of a gray wintry day. :)