Crispy, golden brown, and perfectly seasoned, these gluten-free coconut shrimp are delicious and incredibly easy to make.
Let's talk about these crispy coconut shrimp! I love coconut shrimp so I knew I had to make a gluten-free version and these came out perfectly.
My husband, Brent, isn't a big fan of coconut shrimp so I knew he would be the ultimate taste tester for this recipe. When I was testing this recipe and he said he actually liked it, I knew it was a winner. This recipe is perfect for a weeknight dinner when paired with creamed spinach or fried rice, to take to a potluck, or have as an appetizer for a fun get together with family and friends.
I am a huge fan of sriracha, we make these honey sriracha shrimp all the time, so I knew I wanted to make a yummy sriracha sauce to go with these crispy shrimp. This bang bang sauce is the perfect dipping sauce to go alongside this dish.
Come along as I show you how to make these mouthwatering bites.
Ingredients
Coconut shrimp ingredients
Bang Bang Sauce Ingredients
Substitutions
Gluten-free panko breadcrumbs- If you can't find gluten-free panko you can use almond flour.
Coconut- I use unsweetened shredded coconut but you can use sweetened. If you use sweetened coconut be sure to omit the sugar in the recipe.
Gluten free flour- I like to use Bob's Red Mill 1-1 flour but any gluten-free all purpose flour will work.
Dairy free milk- You can use regular milk or if you want more coconut flavor you can use coconut milk.
Sugar- You can use coconut sugar or brown sugar.
Coconut aminos- You can use regular or gluten-free soy sauce.
Step by step
- In a large bowl whisk the egg.
- In the bowl with the egg, whisk in the gluten free flour. It will become a thick paste.
- Add in the milk and whisk till you get a thick batter, like the consistency of a thick pancake batter. If it is still too thick add another tablespoon of milk.
- In a large bowl or on a large plate, mix the panko, sugar, and shredded coconut.
- Add enough avocado oil or olive oil to cover the bottom of a large skillet and heat to medium heat.
- Add your shrimp to the batter and stir to coat all the shrimp.
- One at a time using tongs or a fork, add the shrimp to the coconut mixture and coat all sides of the shrimp.
- Add the coconut coated shrimp to the hot pan in a single layer. Cook for 5 minutes, flip the shrimp using tongs, and cook for another 5 minutes.
- While the shrimp is cooking, add all the bang bang sauce ingredients to a bowl and whisk together. Serve your shrimp alongside the bang bang sauce.
Tips
- For more coconut flavor use coconut oil in your pan instead of avocado oil or olive oil and coconut milk instead of regular milk.
- To remove the shrimp smell from the shrimp, add the shrimp to a colander, sprinkle with a tablespoon of salt, and mix it around. Rinse the shrimp in cold water and repeat two more times.
- I like to use unsweetened shredded coconut and then add in sugar because the pre-sweetened shredded coconut usually has a lot of unnecessary added ingredients.
Storing and reheating
Store any leftover shrimp in an airtight container for up to 3 days.
The best way to reheat your coconut shrimp is to bake them at 350 degrees for 8-10 minutes, this way they stay crispy.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Gluten Free Coconut Shrimp
Ingredients
Coconut Shrimp
- 1 pound shrimp peeled and deveined I don't leave the tails on but you can
- 1 cup gluten free panko crumbs
- 1 cup shredded coconut (unsweetened)
- ⅓ cup gluten free flour
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons dairy free milk or regular milk
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sriracha
- 2 teaspoons coconut aminos
- 2 teaspoons rice vinegar
EQUIPMENT NEEDED
- large skillet
Instructions
Bang Bang Sauce
- Add all the sauce ingredients to a bowl and mix together.
Coconut Shrimp
- In a large bowl whisk the egg.
- In the bowl with the egg, whisk in the gluten free flour. It will become a thick paste.
- Add in the milk and whisk till you get a thick batter, like the consistency of a thick pancake batter. If it is still too thick add another tablespoon of milk.
- In a large bowl or on a large plate, mix the panko and shredded coconut.
- Add enough avocado oil or olive oil to cover the bottom of a large skillet and heat to medium heat.
- Add your shrimp to the batter and stir to coat all the shrimp.
- One at a time, using a fork or tongs, take each shrimp and coat it in the panko coconut mixture.
- Add the coconut coated shrimp to the hot pan in a single layer. Cook for 5 minutes, flip the shrimp using tongs, and cook for another 5 minutes.
- While the shrimp is cooking, add all the bang bang sauce ingredients to a bowl and whisk together. Serve your shrimp alongside the bang bang sauce.
Notes
-
- For more coconut flavor use coconut oil in your pan instead of avocado oil or olive oil and coconut milk instead of regular milk.
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- To remove the shrimp smell from the shrimp, add the shrimp to a colander, sprinkle with a tablespoon of salt, and mix it around. Rinse the shrimp in cold water and repeat two more times.
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- I like to use unsweetened shredded coconut and then add in sugar because the pre-sweetened shredded coconut usually has a lot of unnecessary added ingredients.
Nutrition
*nutrition information is an approximate
Share this recipe on FacebookHi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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