Gluten Free Fried Shrimp
This gluten free coconut shrimp is made with juicy shrimp coated in cornstarch, egg, sweetened coconut, and gluten-free panko, then fried until crisp and golden. Serve with sweet chili lime dipping sauce, remoulade sauce, or your favorite dipping sauce.
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
If you only have fine shredded coconut, leave out the panko and use 1 cup of coconut. The shrimp will still be good.
If you do not want coconut, use 1 cup of gluten-free panko breadcrumbs instead. The shrimp will taste more like classic fried shrimp, and the coating will still be crisp.
Sweetened coconut browns faster than unsweetened coconut, so watch the shrimp closely.
Storage and Leftovers
Fried coconut shrimp are best served right away while the coating is hot and crisp.
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.
You can also reheat them in a skillet over medium heat with a small amount of oil for 1 minute per side, until crisp.
Nutrition
Calories: 348.4kcalCarbohydrates: 45gProtein: 19.3gTotal Fat: 10.2gSaturated Fat: 6.4gCholesterol: 228.1mgSodium: 1084.2mgPotassium: 243.7mgFiber: 1.4gSugar: 16g
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