Gluten-Free Coconut Shrimp:
Crunchy on the outside, tender on the inside, and bursting with coconut flavor – that’s the ultimate gluten-free coconut shrimp experience. In this article, I’ll reveal the secrets behind creating this crispy, decadent dish that will have your taste buds singing. From the essential ingredients to the step-by-step process, get ready to master the art of making irresistible coconut shrimp that will impress your friends and family. So, let’s dive in and uncover the recipe for the perfect gluten-free coconut shrimp that is sure to become a favorite in your kitchen.
Ingredients for Gluten-Free Coconut Shrimp
Now, let’s take a look at the key ingredients you’ll need to create this delectable gluten-free coconut shrimp. Starting with the shrimp, make sure they are peeled and deveined for easy preparation. Next, gather cassava flour, desicated coconut, and a blend of seasonings like garlic powder, salt, and pepper for that perfect balance of flavors. Nevertheless, don’t forget the eggs for binding and grapeseed oil for frying to achieve that crispy texture we all crave. With these essential ingredients in hand, you’re well on your way to crafting a mouthwatering dish that will leave everyone craving more.
Cooking the Coconut Shrimp
With the coconut batter mixed and ready to go, it’s time to move on to cooking the coconut shrimp to perfection. Heat a generous amount of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully dredge each shrimp in the coconut batter, making sure to coat it evenly. Place the battered shrimp in the hot oil, being mindful not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil.
Now that your gluten-free coconut shrimp are perfectly cooked and irresistibly crispy, it’s time to serve them up and savor every delicious bite.
Serving and Enjoying Your Coconut Shrimp
Whether you’re enjoying them as a main course alongside a fresh salad or serving them as a crowd-pleasing appetizer at your next gathering, these coconut shrimp are sure to impress. Consider pairing them with a sweet and tangy dipping sauce or a squeeze of fresh lemon juice for an extra burst of flavor. However you choose to enjoy them, be prepared for a delightful combination of crispy, crunchy, and decadent flavors in every bite.
In conclusion, with the perfect combination of ingredients, a crispy coconut batter, and the right cooking technique, you now have the ultimate gluten-free coconut shrimp recipe in your culinary arsenal. So go ahead, impress your loved ones with this decadent dish that is sure to tantalize their taste buds. Happy cooking!
My blog post on Cassava Flour Information may be useful if you have never heard of it before. More importantly, Cassava Flour and canned Thai unsweetened Coconut Milk can be found on Amazon.
Gluten-Free Coconut Shrimp
Ingredients:
- 3 lbs of Shrimp
- 3/4 cup organic 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 grapeseed oil
Directions:
Before you begin:
In conclusion, if using raw shrimp make sure to devein them. To devein them make a slit down the back of the shrimp and remove the dark vein.
First, in a bowl combine shredded coconut, cassava flour, salt, pepper, and garlic powder.Second, in a separate bowl combine beaten coconut milk and lemon juice (let sit for 5 minutes). Thirdly, beat eggs into coconut milk with lemon juice. Working in batches place 5-8 shrimp into the buttermilk mixture. Next, dip into the flour mixture. Next, dip shrimp into the flour mixture. Repeat so that the shrimp are double-dipped. Shrimp are double-battered.
Directions for Frying:
You can fry it up on the stovetop or use a wok. Using wax paper line a half sheet pan and place coated shrimp on and line a second cookie sheet for the cooked shrimp. 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 for approximately 2 minutes per side. Most importantly, do not overload the wok or frying pan. 
Gluten-Free Coconut Shrimp
Equipment
Ingredients
- 3 lbs raw peeled shrimp
- 2/4 cups desiccated coconut
- 1 1/4 cup cassava flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 beaten eggs
- 1/2 cup Canned unsweetened full fat coconut milk
- 1 tbsp fresh squeezed lemon juice
- 1/4 cup avocado oil
Instructions
- First and foremost, If you have raw shrimp that you need to peel you will also need to devein them.3 lbs raw peeled shrimp
- To devein them make a slit down the back of the shrimp and remove the dark vein.
- First, in a bowl combine desiccated coconut, cassava flour, salt, pepper, and garlic powder.2/4 cups desiccated coconut, 1 1/4 cup cassava flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
- In a separate bowl combine beaten coconut milk and lemon juice (let sit 5 minutes).2 beaten eggs, 1/2 cup Canned unsweetened full fat coconut milk, 1 tbsp fresh squeezed lemon juice
- Next beat eggs into the coconut milk with lemon juice.
- Working in batches place 5-8 shrimp into the buttermilk mixture, once shrimp is coated dip into the flour mixture.
- Then repeat.
Directions For Frying:
- You can fry up on the stovetop in a frying pan or use a wok. U
- Using wax paper line a half sheet pan to place coated shrimp on and line a second cookie sheet for the cooked shrimp.
- I used a Wok because I feel it takes less oil.1/4 cup avocado oil
- 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.
Notes
| 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. | |
Nutrition
I love coconut shrimp but I have never thought of making my own! Yum!
Thanks so much for the comment. Let me know if you try them. This is my daughter’s favorite. Have an awesome day!
this looks delicious !
It is! Let me know if you try it.
This looks amazing and fairly easy!! Can’t wait to try it.
Abby, it is easy and delicious. Have a wonderful day!
I heard so many good things about Coconut Shrimp. Thanks for sharing your recipe! ?
Elodie, it is one of my favorite items. Oftentimes people use it as an appetizer. May your day be filled with joy and contentment!
This shrimp dish looks so delicious! It’s great it’s gluten free too as I have people in my family that are gluten intolerant.
Hey Lisa, I am glad I am happy to be able to help with a gluten-free recipe. P.S. My recipe today is for Gluten-Free hamburger buns. Wishing you a wonderful week.
My kid is going to love this. Can’t wait to try it.
Ren, I am glad you are going to try it. Let me know what you think. Hoping you have a terrific day!