Gluten Free Crispy Coconut Shrimp

Taken with my iPhone

Do you ever have a craving for something crispy?

Yeah that happens to me too, and when I have a craving I’m not one to hold back as long as I can make it gluten free 🙂 My sister’s favorite fried shrimp is coconut shrimp so when I got her seal of approval I knew I had to share the recipe with you.

While developing this gluten free coconut shrimp recipe I tried baking the shrimp but the crust was not crunchy enough, I tried a double batter but they were too “bready”.

Ultimately I feel I came up with a gluten free coconut shrimp recipe that is easy enough for you to make on whim and serve something everyone will enjoy, gluten free or not.

Gluten Free Crispy Coconut Shrimp

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Gluten Free Crispy Coconut Shrimp


  • 24 shrimp
  • 3 cups oil for frying, use coconut oil for a more coconut flavor
  • --Batter--
  • 1 egg
  • 2/3 cup of New Planet Beer, if you don't have gf beer use coconut milk.
  • 3/4 cup tapioca flour or corn starch
  • 1 1/2 teaspoon baking powder
  • --Flour Mixture--
  • 1/4 cup tapioca flour or corn starch
  • 1 1/2 cup shredded coconut, sweetened or unsweetened depending on your liking.
  • 1/4 cup tapioca flour or corn starch


  1. In medium bowl, combine egg, 3/4 cup flour, gf beer and baking powder.
  2. Pour 1/4 cup flour in a separate bowl.
  3. Hold shrimp by tail, and lightly coat in flour, shaking off excess flour.
  4. Hold shrimp by tail, and dredge in beer mixture, shaking off excess batter.
  5. Mix 1/4 cup flour and coconut in a separate bowl.
  6. Sprinkle shrimp with coconut/flour mixture, and place on a baking sheet lined with wax paper. Meanwhile, heat oil to 350 degrees or medium heat.
  7. Fry shrimp in batches: cook, turn once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Shrimp should be crispy. Serve warm with your favorite dipping sauce.

Dipping Sauce

Orange marmalade is a classic dipping sauce for coconut shrimp but I like the tropical combo of coconut and pineapple so I made a pineapple sauce. To make a the pineapple dipping sauce reduced two cups of crushed pineapple with one cup of water and 3 tbs of honey (or your sweetner of choice) and let it simmer for about 15-20 min until it thickens up then season with a two pinches of salt. You can faintly see the pineapple sauce in the picture below and in the small picture above that I took with my iPhone.

Recipe sponsored by New Planet Beer

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