These gluten-free fried shrimp feature a crispy, golden coconut and panko crust that is incredibly easy to make in a skillet. Jumbo shrimp are flash-fried until crunchy and served with a sweet chili lime dipping sauce. This is a great appetizer for seafood night, game day, or a casual dinner with a simple green salad.
Jump to:
Jumbo shrimp are coated in cornstarch or rice flour, egg, coconut, and gluten-free panko, then fried until crisp and golden. Serve them hot with sweet chili lime dipping sauce or your favorite sauce.
Gluten Free Coconut Fried Shrimp
Fried shrimp is a fun meal for kids and adults.
This recipe uses the same basic method you would use for chicken cutlets.
Dredge the shrimp in seasoned cornstarch or flour, dip them in egg wash, then coat them in coconut and gluten-free panko before frying.
Ingredient Notes
I use jumbo Key West pink shrimp, about 16 shrimp per pound. When shopping, look for jumbo or XL shrimp. You can buy them already peeled and deveined to save time, but keep the tails on if you can. The tails make the shrimp easier to bread, fry, and pick up for dipping.
I use seasoned cornstarch instead of flour for the first coating. Rice flour, white or brown, also works well and gives a similar light coating.
The coconut adds sweetness and helps cover the flavor of some gluten-free breadcrumbs. Gluten-free products have come a long way, but breadcrumbs can still be tricky.
If you only have fine shredded coconut, leave out the panko and use 1 cup of coconut. The shrimp will still be good.
For parties, place the cooked shrimp on a platter with sweet chili lime dipping sauce. No one will know they are gluten-free!
Top Tips
Mix the dipping sauce before cooking the shrimp and set it aside. Fried shrimp are best served hot, so it helps to have the sauce ready before you start frying.
Pat the shrimp very dry with paper towels before coating. Extra moisture makes the cornstarch clump and can cause the coating to slide off in the oil.
When pressing the shrimp into the coconut-panko mixture, hold onto the tail and press the coating firmly onto both sides of the shrimp. Try not to coat the tail so it is easy to pick up after frying.
Ingredients
Note: If you only have fine shredded coconut, leave out the panko and use 1 cup of coconut. They will still be good.
Mix the dipping sauce before cooking the shrimp and set it aside. The fried shrimp are best served hot, so it helps to have the sauce ready before you start frying.
For The Coconut Shrimp
- Extra Large or jumbo raw shrimp, peeled and deveined, tails left on
- Cornstarch or rice flour
- Old Bay or blackened seasoning
- Kosher salt and black pepper
- Eggs
- Sweetened shredded coconut
- Gluten-free panko breadcrumbs
- Oil for frying
- Lemon or lime wedges, for serving
Sweet Chili Lime Dipping Sauce
- Apricot jam, orange marmalade, or Saucy Susan
- Lime juice
- Sriracha, or more to taste
- Salt
For more heat, add extra sriracha or a pinch of red pepper flakes.
Instructions
- Mix the dipping sauce first. In a small bowl, stir together the apricot jam, orange marmalade, or Saucy Susan with the lime juice, sriracha, and salt. Set aside while you make the shrimp.
- Pat the shrimp dry with paper towels. The shrimp should be as dry as possible so the coating sticks.
- Set up three shallow bowls. In the first bowl, combine the cornstarch, seasoning, salt, and pepper.
- In the second bowl, whisk the eggs with 1 tablespoon of water.
- In the third bowl, combine the sweetened shredded coconut and gluten-free panko breadcrumbs.
- Holding each shrimp by the tail, dredge it in the seasoned cornstarch. Shake off the excess.
- Dip the shrimp into the egg wash, letting the excess drip back into the bowl.
- Press the shrimp into the coconut-panko mixture until well coated on all sides.
- Place the shrimp on a plate or baking sheet. Let them rest for 10 minutes before frying to help the coating stick.
- Pour about ½ inch of oil into a large skillet. Heat the oil over medium to medium-high heat until it reaches 350°F.
- When the oil is hot, fry the shrimp in batches for 1 to 2 minutes per side, or until the coconut is golden brown and the shrimp are cooked through. Keep the shrimp in a single layer and do not overcrowd the pan.
- Transfer the fried shrimp to a wire rack or paper towel-lined plate. Sprinkle lightly with salt and a little freshly ground black pepper while hot.
- Serve hot with lemon or lime wedges and sweet chili lime dipping sauce, remoulade sauce, or your favorite dipping sauce.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 350°F for 3 to 4 minutes, or in a 375°F oven for 6 to 8 minutes, until hot and crisp.
Serving Suggestions
Serve fried coconut shrimp hot with sweet chili sauce and lime wedges on the side.
They make a great appetizer, lunch, or dinner. Serve them with mango coleslaw, French fries, rice, a green salad, or corn mango salsa.
For a seafood platter, pair them with fried fish, crab cakes, peel-and-eat shrimp, or stone crab claws.
You can also serve them with remoulade sauce, bang bang sauce, honey mustard, or your favorite dipping sauce.
Gluten Free Fried Shrimp
Ingredients
Coconut Shrimp
- 1 pound extra large or jumbo raw shrimp, peeled and deveined, tails left on
- ½ cup cornstarch
- 1 teaspoon Old Bay or blackened seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup sweetened shredded coconut
- ¼ cup gluten-free panko breadcrumbs
- Oil for frying
- Lemon or lime wedges for serving
Sweet Chili Lime Dipping Sauce
- ⅓ cup apricot jam orange marmalade, or Saucy Susan
- 1 tablespoon lime juice
- 1 teaspoon sriracha or more to taste
- Pinch of salt
Instructions
- Mix the dipping sauce first. In a small bowl, stir together the apricot jam, orange marmalade, or Saucy Susan with the lime juice, sriracha, and salt. Set aside while you make the shrimp.
- Pat the shrimp dry with paper towels.
- In a shallow bowl, combine the cornstarch, Old Bay or blackened seasoning, salt, and pepper.
- In a second shallow bowl, whisk the eggs with 1 tablespoon water.
- In a third shallow bowl, combine the sweetened shredded coconut and gluten-free panko breadcrumbs.
- Holding each shrimp by the tail, dredge it in the seasoned cornstarch. Shake off the excess.
- Dip the shrimp into the egg wash, letting the excess drip back into the bowl.
- Press the shrimp into the coconut-panko mixture until well coated on all sides.
- Place the coated shrimp on a plate or baking sheet. Let them rest for 10 minutes before frying.
- Pour about ½ inch of oil into a large skillet. Heat the oil over medium to medium-high heat until it reaches 350°F.
- Fry the shrimp in batches for 1 to 2 minutes per side, or until the coconut is golden brown and the shrimp are cooked through. Keep the shrimp in a single layer and do not overcrowd the pan.
- Transfer the fried shrimp to a wire rack or paper towel-lined plate. Sprinkle lightly with salt and black pepper while hot.
- Serve hot with lemon or lime wedges and the sweet chili lime dipping sauce.
Notes
Nutrition
FAQ
Yes. If you do not want coconut, use 1 cup of gluten-free panko breadcrumbs instead. The shrimp will taste more like classic fried shrimp, but the coating will still be crisp.
Yes. Unsweetened coconut works well, especially if you want the shrimp less sweet. Sweetened coconut browns faster and gives the shrimp more of a restaurant-style coconut shrimp flavor.
Use a neutral oil with a high smoke point, such as avocado oil, canola oil, or vegetable oil. Heat the oil to about 350°F so the shrimp fry quickly without getting greasy.
Pat the shrimp very dry before coating them. Dredge them in cornstarch first, then egg wash, then the coconut-panko mixture. Let the coated shrimp rest for 10 minutes before frying so the coating has time to set.
Leave a Reply
You must be logged in to post a comment.