Gluten Free Coconut Shrimp

If you love seafood then I can guarantee you won't want to miss this coconut shrimp recipe. I'm talking about jumbo shrimp tossed and coated in toasted coconut. Completely gluten free, never deep fat fried, only oven baked making it a much healthier alternative.

If you are a BIG fan of all things seafood then my oven baked coconut shrimp will not disappoint.

This crispy shrimp would make the perfect appetiser or side dish especially if you're host a dinner night, it's good enough to knock Red Lobster off their feet. (yes I said it!!)

It's so delicious and not to mention light on the hips, you will be requesting seconds.

I've tried many coconut shrimp recipes believe me, and so many are underwhelming for a lack of better words.

The last time I tasted some really mind-blowing coconut shrimp was when I went to Hawai'i a few years ago.

Although, it tasted incredible, unfortunately it wasn't particularly healthier either.

Thinking back to that time there was something about that shrimp that I just had to replicate. The taste was unforgettable and worth tapping into a healthier, gluten free alternative.

Toast your coconut - gamechanger advice!

The key to great tasting golden brown coconut shrimp is quite simple really....are you ready for it? Toast the coconut first and foremost! It's just that simple...yes I said it.

Once you toast the coconut it releases that nutty flavour (yum, yum) and leaves you with the perfect level of crispiness to make an aromatic coating.

You don't even need to try very hard to impress with this recipe, the coconut (unsweetened) is the star of the show and the other ingredients just work in unison.

I do recommend throwing in some almond flour (pseudo breadcrumbs) which is another gluten free option.

This helps with yielding more crispiness (along with some cooking spray) and balances out the use of coconut, so it's not overbearing in taste.

You may have already explored some of my gluten free recipes which feature almond flour as the coating. - Jamaican Fried Chicken, French Fried Onions, Zucchini Fries and Apple Wedges.

Reasons to make this recipe

• This seafood recipe makes a great appetiser for entertaining guests.
• Makes a really good side serving.
• It's gluten free, grain free with a keto option to lower the carb count and up the fat intake some more.
• Oven baked meaning no fancy gadgets like an air fryer is needed.
• You can use coconut flour for a low carb or keto alternative.
• It's homemade and made in the oven for a healthier option.
• It's fun to make, if you don't mind the dipping process and getting your fingers dirty.

The steps

• Preheat the oven to 180C/356F
• Line a baking tray with parchment paper and set aside.
• Pour the coconut and almond meal onto the parchment paper and create a thin even layer.
• Toast the coconut-almond mixture for 8-10 minutes or until golden brown (NOT burn, very important)
• Once toasted set aside and allow to completely cool.
• Re-use the same parchment paper for the shrimp but brush the paper with some olive oil and set aside.
• Place the shrimp, the tapioca starch mix together with the seasoning, eggs (cracked), and coconut mixture in separate bowls side by side in that order.

• Dredge each shrimp in tapioca starch, then dip into the egg (shake off any excess) and then finally roll in the coating (coconut mixture) use a teaspoon to baste some of the coating onto the shrimp so it sticks better.
• Carefully pick the shrimp up by the tail and place on the lined baking tray and repeat the above step with the rest of the shrimp.
• Lightly spritz the top of the shrimp with olive oil spray.
• Bake in the oven for 10-12 minutes or until the shrimp are pink and the exterior is slightly more golden in colour (during the given time spritz the shrimp 1-2 more times)
• Serve accordingly and enjoy!

Notes and tips

• If you cannot obtain a packet of mixed herbs simply create your own by combining  1 teaspoon of thyme, 1 teaspoon parsley and 1 teaspoon marjoram mixed together.
• For best results, eat the shrimp immediately, do not re-heat or freeze them.
• Use RAW shrimp, without or with the tail DON'T use cooked shrimp or the results will be rubbery/awful.
• You can use another gluten free such as sorghum, brown rice or another type of starch if you wish (not corn).
• Set your dipping station up in order - shrimp, seasoned tapioca flour, eggs then the toasted coconut and baking tray. It's much easier to work with when put in order.
• Place a a piece of kitchen or clean cloth next to you as you are dipping, you may notice the flour and egg congealing to your fingers, wipe it off as you handle each shrimp.
• I highly recommend toasting the almond flour and coconut before using it to coat the shrimp. It is worth the extra 10 minutes because the taste is a million times better then using unroasted coconut.
• To make this recipe even more low carb and keto friendly use coconut flour in place of tapioca, both flours are gluten free anyway, just pick what works for you best.

Sauce options

• Cranberry Sauce
• Mango Pineapple Hot Sauce
• Scotch Bonnet Pepper Sauce

Other gluten free recipes to try

• Plantain Burger
• Gluten Free Chicken Nuggets
• Gluten Free Roti (Sada)
• Macaroni Pie
• Cassava Balls

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Gluten Free Coconut Shrimp

If you love seafood then I can guarantee you won't want to miss this coconut shrimp recipe. I'm talking about jumbo shrimp tossed and coated in toasted coconut. Completely gluten free, never deep fat fried, only oven baked making it a much healthier alternative.

5 from 4 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian, Caribbean

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 3 servings

Calories: 341kcal

Author: Charla

Ingredients

For the coating

• ▢ 1 cup of shredded coconut (80g) (unsweetened)
• ▢ ⅓ cup of almond meal (38g) or gluten free breadcrumbs
• ▢ 1 lb of jumbo shrimp (450g)(about 20-25 pieces) prawns, raw and devained

For the seasoning

• ▢ ¾ cup of tapioca starch (90g) or coconut flour for a low carb/keto option
• ▢ 3 teaspoon of mixed herbs (3g) see notes in post
• ▢ 2 teaspoon of black pepper (4g)
• ▢ 2 teaspoon of paprika (4g)
• ▢ 2 teaspoon of garlic granules or powder (6g)
• ▢ ⅛ teaspoon cayenne pepper (0.25g)
• ▢ ½ teaspoon himalayan pink salt (2g)

For dredging

• ▢ 2 large eggs
• ▢ olive oil spray for the parchment paper and to spritz the top of the shrimp

US Customary - Metric

Instructions

For toasting

• Preheat the oven to 180C/356F
• Line a baking tray with parchment paper and set aside.
• Pour the coconut and almond meal onto the parchment paper and create a thin even layer.
• Toast the coconut-almond mixture for 10-12 minutes or until golden brown (NOT burn, very important)
• Once toasted set aside and allow to completely cool.
• Re-use the same parchment paper for the shrimp but brush the paper with some olive oil and set aside.

For the dipping and coating

• Place the shrimp, the tapioca starch mix together with the seasoning, eggs (cracked), and coconut mixture in separate bowls side by side in that order.
• Dredge each shrimp in tapioca starch, then dip into the egg (shake off any excess) and then finally roll in the coating (coconut mixture) use a teaspoon to baste some of the coating onto the shrimp so it sticks better.
• Carefully pick the shrimp up by the tail and place on the lined baking tray and repeat the above step with the rest of the shrimp.
• Lightly spritz the top of the shrimp with olive oil spray.
• Bake in the oven for 8-10 minutes or until the shrimp are pink and the exterior is slightly more golden in colour (during the given time spritz the shrimp 1-2 more times)
• Serve accordingly and enjoy!

Notes

• If you cannot obtain a packet of mixed herbs simply create your own by combining  1 teaspoon of thyme, 1 teaspoon parsley and 1 teaspoon marjoram mixed together.
• For best results, eat the shrimp immediately, do not re-heat or freeze them.
• Use RAW shrimp, without or with the tail DON'T use cooked shrimp or the results will be rubbery/awful.
• You can use another gluten free such as sorghum, brown rice or another type of starch if you wish (not corn).
• Set your dipping station up in order - shrimp, seasoned tapioca flour, eggs then the toasted coconut and baking tray. It's much easier to work with when put in order.
• Place a a piece of kitchen or clean cloth next to you as you are dipping, you may notice the flour and egg congealing to your fingers, wipe it off as you handle each shrimp.
• I highly recommend toasting the almond flour and coconut before using it to coat the shrimp. It is worth the extra 10 minutes because the taste is a million times better then using unroasted coconut.
• To make this recipe even more low carb and keto friendly use coconut flour in place of tapioca, both flours are gluten free anyway, just pick what works for you best.

Nutrition

Calories: 341kcal | Carbohydrates: 47g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 511mg | Potassium: 243mg | Fiber: 4g | Sugar: 14g | Vitamin A: 874IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

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