I don’t know about you, but I am hanging onto summer! And all summer long, I have been loving this gluten-free coconut fried shrimp. It’s the kind of meal you want to eat on repeat. You would have no idea it’s gluten-free because you are too busy enjoying how freaking delicious it is! It requires a little finesse, but in no time you will have the perfect fried shrimp.

Coconut Fried Shrimp

When breading something, my favorite trick is to use a wet hand and a dry hand. This approach will help you avoid getting your mixture gloopy. It’s crucial that the mixture stays clean so that the shrimp cooks beautifully. The goal is to only let one hand ever touch the egg mixture!

shrimp in egg mixture

When you fry the shrimp, watch them very carefully. Every pan and stove will be different, so keep a close eye on the color. Once they become that beautiful golden color, you are ready to flip! Always be ready to adjust from a recipe, because a recipe can never account for your exact pans or appliances.

To go with the shrimp, we made the Whole30 Remoulade sauce, but it is delicious with any Magic Elixir. The creaminess of the remoulade is so perfect with the crunch of the shrimp. So definitely go for something thick and creamy.

shrimp in flour

What I love about a fried shrimp is that it’s something everyone can enjoy. We have some people who don’t eat much seafood at nocrumbsleft, but this dish is a hit with everyone! It’s perfect if you are trying to introduce more seafood or shrimp. It’s the perfect gateway meal, because who doesn’t love something fried and delicious?

If you make this recipe, make sure you rate and review it below! And as always, you can follow along on Instagram and Pinterest for plenty more inspiration. Let me know in the comments below how you like the. shrimp and what sauce you want to make with it!

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coconut fried shrimp on a platter

Gluten-free Coconut Fried Shrimp

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  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


This gluten-free coconut fried shrimp is perfect for summer eating!


For the shrimp

1 pound cleaned and deveined, tail-on, large shrimp

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

¼ cup white rice flour

3 large eggs, whisked

1 cup plus 2 tablespoons gluten-free panko

1 cup plus 2 tablespoons sweetened shredded coconut

½ cup light olive oil, divided


For the remoulade sauce:

1 cup mayonnaise

4 tablespoons ketchup

1 tablespoon red wine vinegar

1 tablespoon hot sauce

1 tablespoon chopped parsley

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon pressed garlic

1 teaspoon smoked paprika

2 tablespoons capers, drained


Preheat oven to 200°F.


In a colander, gently rinse the shrimp. Using a paper towel, pat them dry.  


Place the shrimp in a single layer on a baking sheet. Sprinkle both sides of the shrimp with the salt and pepper.


Put the rice flour in a shallow, rimmed bowl and to another shallow, rimmed bowl add the whisked eggs.


In a medium bowl, combine the panko and the shredded coconut together. Toss to combine.  


One by one, thoroughly cover each shrimp with the rice flour, then dredge in the egg, then remove and gently dredge it in the panko and coconut mixture, using your fingers to gently press the panko and coconut mixture onto the shrimp. Set aside on a baking sheet.


Teri Tip: To make it easier to handle when frying, chill the battered shrimp in the freezer for 5 minutes.


In a large nonstick pan over medium heat, heat ¼ cup of light olive oil. Once the oil is hot, add one shrimp to test the temperature and timing, and to familiarize yourself with working with a panko and coconut blend, which can easily burn. Cook the shrimp in a single layer, in batches, until golden on one side, for about 2 ½ minutes per side. A total of 5 minutes. Keep in mind that the second batch will brown faster as the pan is already hot.  As the shrimp are done, add them to a baking sheet in the oven to keep warm. If there are burned, black pieces in the pan, remove them before frying more shrimp. Add 1/8 cup of light olive oil in between each batch, if needed, and repeat.


NOTE: Do them in 2 to 3 batches, and don’t overcrowd the pan.


Make the Remoulade Sauce


In a food processor, pulse the mayonnaise, ketchup, red wine vinegar, hot sauce, parsley, lemon juice, Dijon, garlic, and paprika together until well combined.


Transfer the sauce to a bowl and stir in the capers. Store sealed and refrigerated.