Crispy, golden, juicy coconut shrimp. Sweet heat dipping sauce. And not a drop of gluten in sight.
This was one of the first gluten free “restaurant-style” recipes I nailed at home, and I still can’t believe how easy it is. Once you taste these, you’ll never go back to soggy takeout again. Whether you’re making them for a party, weeknight dinner, or just a snack that feels fancy—these shrimp deliver.
And the real win? They’re made with everyday ingredients you can grab from any grocery store across the U.S. No weird stuff. Just clean, fresh flavor.
Why These Coconut Shrimp Are Worth Making
Let me put it this way: if crunchy + juicy + sweet + spicy = your thing, you’re gonna be obsessed. These shrimp are:
Crispy without gluten. Thanks to a mix of coconut flakes and gluten-free panko.
Quick to make. Prep is under 20 minutes, cook time is even shorter.
Better than fried. They’re pan-fried lightly, not deep fried, so no mess.
Perfect with the sauce. That sweet chili dipping sauce? Honestly, I could drink it.
Real Talk: Tips to Make Them Great
Use large shrimp. Medium ones work, but large hold the coating better and look fancier.
Dry your shrimp well. Wet shrimp = coating won’t stick.
Double-dip = double crisp. The flour-egg-coconut combo gives a thick, golden crust.
Don’t crowd the pan. Give them space to fry up crisp, not steam.
Serve hot. These are best eaten right away—fresh and crunchy.
How to Serve
You’ve got options:
Appetizer? Pile on a platter with a bowl of sauce in the middle.
Dinner? Serve over jasmine rice or coconut rice with sliced cucumbers or coleslaw.
Low carb? Skip the rice and pair with a mango-avocado salad.
Make it your own. That’s the beauty of it.
Make-Ahead & Storage Tips
Make-Ahead: Coat shrimp up to 4 hours in advance. Store in fridge until ready to fry.
Leftovers: Reheat in a 375°F oven or air fryer for 6–8 minutes. Still crisp!
Freeze: Coat raw shrimp and freeze flat. Fry straight from frozen, adding an extra minute or two.
Ingredient Swaps
Out of something? Here’s what to sub:
Panko breadcrumbs: Crushed rice cereal or gluten-free cornflakes work.
Lime juice: Use lemon or even rice vinegar.
Avocado oil: Use any neutral oil like sunflower or canola.
My First Time Making These…
I was testing gluten free recipes for my sister who has Celiac. We missed restaurant coconut shrimp something fierce. First batch? A little too soggy. But once I figured out the flour-egg-panko combo—game changer.
Now it’s the one dish I make when I want to impress folks without spending all day in the kitchen. They think it took forever. You and I both know it didn’t.
Try It With These Add-Ons
Want to make a meal out of it?
Side of pineapple salsa – sweet, tangy, perfect balance.
Crispy sweet potato fries – pairs great with the sauce.
Coconut rice with scallions – light and tropical.
Gluten Free Coconut Shrimp with Sweet Chili Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy golden shrimp coated in shredded coconut and gluten-free breadcrumbs, served with a sweet chili dipping sauce. Crunchy, juicy, and naturally gluten free.
Ingredients
For the shrimp:
1 lb large raw shrimp (peeled and deveined, tails on)
½ cup gluten-free all-purpose flour (I use Cup4Cup or King Arthur)
½ tsp garlic powder
½ tsp salt
2 eggs
¾ cup unsweetened shredded coconut
½ cup gluten-free panko breadcrumbs
¼ cup avocado oil or light olive oil (for frying)
For the sweet chili sauce:
⅓ cup Thai sweet chili sauce (check for gluten-free label)
1 tbsp honey
1 tbsp lime juice
½ tsp chili flakes (optional, for heat)
Instructions
Step 1: Set up your stations
Get three shallow bowls.
In the first bowl, mix the gluten-free flour, garlic powder, and salt.
In the second bowl, whisk the eggs until frothy.
In the third bowl, stir together shredded coconut and gluten-free panko.
Line a plate with paper towels for the finished shrimp.
Step 2: Coat the shrimp
Working one shrimp at a time:
Dredge it in the flour mix, shaking off extra.
Dip it into the egg, let excess drip off.
Press it into the coconut-panko mix. Coat well.
Set coated shrimp aside on a plate.
Step 3: Fry it up
Heat 2–3 tablespoons of oil in a skillet over medium heat. Once shimmering (not smoking), lay in the shrimp in a single layer. Cook in batches.
Fry about 2 minutes per side, or until golden brown and crispy.
Flip carefully using tongs or a spatula.
Once done, transfer to the paper towel-lined plate.
Wipe the pan between batches and add more oil as needed.
Step 4: Make the sauce
Whisk together the sweet chili sauce, honey, lime juice, and chili flakes if using. That’s it. No need to cook it.
Notes
For best results, fry shrimp in small batches and serve hot. You can freeze uncooked coated shrimp for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Pan-Fried
- Cuisine: American, Coastal
Nutrition
- Serving Size: 5–6 shrimp
- Calories: 430
- Sugar: 7g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg
