Grain Free Dairy Free Coconut Shrimp

My recipes are grain free, refined sugar free and most are dairy free. I used Desiccated, Unsweetened Coconut from Amazon in this recipe. Years ago when we went out to eat coconut shrimp was new and popular. I am always trying to recreate foods that I have had at restaurants, that way I can enjoy them at home. This recipe is easily changed from all-purpose flour to grain-free flour. If not everyone in your family is grain free make a batch of each just substitute the cassava flour for regular flour. The shrimp have a decadent taste. This meal goes well with cauliflower rice, cauliflower mash, dairy free coleslaw, American Baked beans and a nice salad. In restaurants, it is normally served with horseradish-orange marmalade sauce. I have come up with a sauce that is very similar to the restaurant sauce. Serve with my Mustard Orange Horsey Sauce. These shrimp also go well as an appetizer.
Serves 8

3 lbs of Shrimp

3/4 cup shredded coconut

1 1/4 cup cassava flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 beaten eggs

1/2 cup dairy free coconut buttermilk

1/4 cup avocado oil



If you have raw shrimp that you need to peel you will also need to devein them. To devein them make a slit down the back of the shrimp and remove the dark vein. In a bowl combine shredded coconut,  cassava flour, salt, pepper, garlic powder. In a separate bowl combine beaten eggs and coconut buttermilk. Working in batches place 5-8 shrimp into the buttermilk mixture, once shrimp is coated dip into the flour mixture. Then repeat. You can fry up on the stove top or use a wok. Using wax paper line a half sheet pan and to place coated shrimp on and line a second cookie sheet for the cooked shrimp. You don’t want to toss the cooked shrimp in a pan as the heat from the other shrimp will make the crust doughy and mussy. I used a Wok because I feel it takes less oil. IF you have an electric Wok turn it on to high or tempura. Place 6 – 10 shrimp in a wok at a time. Fry shrimp up approximately 2 minutes per side. Do not overload the wok. Once all the shrimp is cooked allow to cool slightly and serve with Mustard-Orange Horsey Sauce.





Nutrition Facts
Servings 8.0
Amount Per Serving
calories 325
% Daily Value *
Total Fat 16 g 24 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 307 mg 102 %
Sodium 993 mg 41 %
Potassium 40 mg 1 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 3 g 10 %
Sugars 2 g
Protein 44 g 89 %
Vitamin A 9 %
Vitamin C 12 %
Calcium 13 %
Iron 32 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

4 Comments Add yours

  1. thesweetteaspoon says:

    I love coconut shrimp but I have never thought of making my own! Yum!

    1. Thanks so much for the comment. Let me know if you try them. This is my daughter’s favorite. Have an awesome day!

  2. raxxx says:

    this looks delicious !

    1. It is! Let me know if you try it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.