This Gluten-Free Coconut Shrimp is the perfect appetizer for any party! It’s a delicious crowd-pleaser everyone will love.

a photo of coconut fried shrimp on a platter with a dip on the side

A Note from Teri on Gluten-Free Coconut Fried Shrimp

This coconut fried shrimp recipe is one of those dishes that’s so fun to make and fun to enjoy. It takes a little finesse, but it’s simple to do. With a few techniques, you’ll have perfectly crispy fried shrimp in no time. And I absolutely love that it is great on its own as an appetizer, but it’s also spectacular in a simple salad. Check out our salad variation below!

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! 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.

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 the perfect gateway meal, because who doesn’t love something fried and delicious?

a photo of the ingredients for gluten free coconut fried shrimp

Ingredients and Variations

  • Cleaned and deveined, tail-on, large shrimp
  • Kosher salt
  • Freshly ground black pepper
  • White rice flour – if you don’t need this recipe to be gluten free, you can substitute regular flour
  • Large eggs
  • Gluten-free panko
  • Sweetened shredded coconut
  • Light olive oil 

To go with the shrimp, we made a Remoulade sauce, but it would be great with any of your favorite Magic Elixirs. The creaminess of the remoulade is so perfect with the crunch of the shrimp.

How to Make Coconut Fried Shrimp

Succulent raw shrimp on baking sheet, ready for cooking or baking. Perfect for seafood recipes and healthy meal ideas.
Flour, eggs, and mixing bowls for baking or cooking at No Crumbs Left.

Step One: Prep Your Ingredients

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.

a photo of teri dipping shrimp in an egg mixture
a photo of breaded shrimp on a baking sheet

Step Two: Dredge Your Shrimp

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.

a photo of shrimp frying in a saute pan
a photo of remoulade sauce in a bowl with a spoon in it

Step Three: Fry Shrimp and Make Sauce

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, 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. 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.

Stir the mayonnaise, ketchup, red wine vinegar, hot sauce, parsley, lemon juice, Dijon, garlic, paprika, and capers together until well combined.

a photo of fried shrimp on a bed of lettuce in a bowl

Coconut Fried Shrimp Salad

This shrimp is perfect as an appetizer with the remoulade sauce, but it’s also delicious on a simple salad with this vinaigrette.

  • 2 tbsp champagne vinegar
  • 4 tbsp oil
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tbsp chives
  • Big squeeze lemon juice (1-2 tbsp)

Combine all of the ingredients for the vinaigrette and drizzle over your shrimp salad.

Try These Other Shrimp Recipes

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a photo of coconut fried shrimp on a platter with a dip on the side

Gluten-free Coconut Fried Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

This gluten-free coconut fried shrimp is the perfect appetizer for any party.

Ingredients

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

Instructions

  1. Preheat oven to 200°F.
  2. In a colander, gently rinse the shrimp. Using a paper towel, pat them dry.  
  3. Place the shrimp in a single layer on a baking sheet. Sprinkle both sides of the shrimp with the salt and pepper.
  4. Put the rice flour in a shallow, rimmed bowl and to another shallow, rimmed bowl add the whisked eggs.
  5. In a medium bowl, combine the panko and the shredded coconut together. Toss to combine.  
  6. 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.
  7. Teri Tip: To make it easier to handle when frying, chill the battered shrimp in the freezer for 5 minutes.
  8. 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.
  9. NOTE: Do them in 2 to 3 batches, and don’t overcrowd the pan.
  10. 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.
  11. Transfer the sauce to a bowl and stir in the capers. Store sealed and refrigerated.

Nutrition

  • Serving Size:
  • Calories: 424
  • Sugar: 6.4 g
  • Sodium: 420.8 mg
  • Fat: 20.9 g
  • Carbohydrates: 39 g
  • Protein: 20.7 g
  • Cholesterol: 196.9 mg