Gluten-Free Coconut Shrimp

Crispy, golden coconut shrimp are coated in a light, crunchy rice flour mixture and fried to perfection. This delightful dish offers a satisfying crunch with a hint of tropical sweetness, making it a crowd-pleasing gluten-free main course.

Prep: 10 min Cook: 45 min Total: 55 min Serves: 4

At a glance: This easy dinner recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 8 ingredients — including large shrimp, sweetened shredded coconut, rice flour — and walks through 6 steps. Updated October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Coconut Shrimp: When preparing this dinner recipe, shredded coconut is often packed in facilities that handle wheat, so pick coconut labeled gluten-free, plus rice flour and cornstarch. Fry in fresh oil in a pot not shared with battered foods, since frying oil carries wheat from earlier batches.

Gluten-Free Notes for Gluten-Free Coconut Shrimp: This recipe is naturally gluten-free, utilizing rice flour and cornstarch for a perfectly crisp coating without any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for sweetened shredded coconut, rice flour, cornstarch. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 lbs large shrimp, peeled and deveined
1 cup sweetened shredded coconut Shop
0.75 cup rice flour Shop
0.5 cup cornstarch Shop
1 tsp salt
0.5 tsp black pepper
2 large eggs, lightly beaten
4-6 cups vegetable oil or other high-heat oil, for frying

Instructions

1 In a shallow dish, combine the shredded coconut, rice flour, cornstarch, salt, and black pepper. Whisk these dry ingredients together until thoroughly combined and no lumps remain, creating your crispy coating mixture.
2 In a second shallow dish, lightly beat the eggs until they are uniformly yellow and slightly frothy. This will serve as the binder for your coconut coating.
3 Pat the peeled and deveined shrimp completely dry with paper towels; this is crucial for the coating to adhere properly. Working in batches, dip each shrimp first into the beaten eggs, ensuring it's fully coated, then dredge it generously in the coconut-rice flour mixture, pressing gently to help the coating stick.
4 Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil's temperature by dropping a tiny bit of the coating mixture into it; it should sizzle immediately.
5 Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot, which can lower the oil temperature and result in greasy shrimp. Fry the shrimp for about 2-3 minutes per side, or until they are golden brown and the coating is wonderfully crisp and puffy. Use a slotted spoon to remove the fried shrimp and place them on a wire rack set over a baking sheet to drain any excess oil.
6 Continue frying the remaining shrimp in batches, ensuring the oil returns to temperature between each batch for optimal crispiness. Serve the hot, crispy gluten-free coconut shrimp immediately with your favorite dipping sauce, such as sweet chili sauce or a lemon-aioli.

Nutrition (per serving)

572

Calories

36g

Protein

40g

Carbs

14g

Fat

Fiber

528mg

Sodium

Tips & Notes

Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
Devein shrimp for a cleaner presentation, though the vein is harmless.
Rinse rice until the water runs clear to remove surface starch and prevent clumping.

Common questions

What cross-contamination risk is specific to Gluten-Free Coconut Shrimp?

Check large shrimp, peeled and deveined, sweetened shredded coconut, rice flour before they go into Gluten-Free Coconut Shrimp. Shredded coconut is often packed in facilities that handle wheat, so pick coconut labeled gluten-free, plus rice flour and cornstarch. Fry in fresh oil in a pot not shared with battered foods, since frying oil carries wheat from earlier batches.

Which gluten-free swaps does Gluten-Free Coconut Shrimp use?

Gluten-Free Coconut Shrimp relies on 0.75 cup rice flour and 0.5 cup cornstarch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

Hidden Sources of Gluten You Never Knew Existed

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