• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
That Girl Cooks Healthy
  • Home
  • About Me
    • Privacy Policy
    • Contact
    • FAQ/Disclaimer
    • Work With Me
  • Recipe Index
  • Health guidance
    • My Caribbean
  • My E-book
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipes
  • Health guidance
  • My E-book
  • ×

    BLANK » Recipe Index » Appetizers

    Gluten Free Coconut Shrimp

    Last Updated January 30, 2023. Published January 24, 2022 By Charla 10 Comments

    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix
    Jump to Recipe Print Recipe

    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.

    Baked shrimp on a baking tray with dipping sauce

    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 hosting 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 a better word.

    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 healthly 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.

    hand dipping a shrimp into the sauce

    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

    Steps 1-4 toasting the coconut and preparing the shrimp for dipping
    • 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.
    Steps 5-8 dredging and dipping the shrimp into toasted coconut
    • 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 flour 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 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.
    close up of the shrimp on a tray

    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.**

    shrimp on a baking tray with dip

    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 flour 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 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Stuffed Christophine (Cho Cho/Chayote)
    Cashew Nut Milk Recipe »
    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix

    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Lubna

      February 03, 2022 at 9:01 am

      5 stars
      Loving this scrumptious recipe of jumbo shrimps....they look so crisp and delicious...

      Reply
      • Charla

        February 03, 2022 at 2:40 pm

        Thank you so much.

        Reply
    2. Anjali

      February 03, 2022 at 8:41 am

      5 stars
      Love how crispy the coating on the shrimp turned out - no one could tell it was gluten free and healthy too!

      Reply
      • Charla

        February 03, 2022 at 2:40 pm

        Thank you Anjali, that's the best part, how foolproof they are!

        Reply
    3. Sharon

      February 03, 2022 at 8:17 am

      5 stars
      Oh yum! I love coconut shrimp, what a great recipe that’s healthy and easy to make. I am looking forward to trying it.

      Reply
      • Charla

        February 03, 2022 at 2:41 pm

        I hope you enjoy it Sharon

        Reply
    4. Dannii

      February 03, 2022 at 7:55 am

      5 stars
      Anything with coconut is good with me. This shrimp looks amazing.

      Reply
      • Charla

        February 03, 2022 at 2:41 pm

        Thanks Dannii

        Reply
    5. Tavo

      February 03, 2022 at 7:48 am

      5 stars
      Very crunchy and the flavor was spot on! Thanks!

      Reply
      • Charla

        February 03, 2022 at 2:41 pm

        Yay! So glad to hear that Tavo.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

    JOIN MY MAILING LIST AND BE THE FIRST TO KNOW WHEN I POST EXCLUSIVE HEALTHY RECIPES.

    Featured recipes

    Jamaican curry shrimp

    Jamaican Curry Shrimp

    two glasses of sorrel

    Jamaican Sorrel Drink

    coquito with nutmeg shells

    Vegan Coquito (Alcohol Free)

    Cuban Mojo Chicken

    Stuffed plantains

    Stuffed plantains (Vegan, Gluten Free)

    Nutmeg Chicken (Grenadian Inspired)

    More

    Featured in

    Top Choice Recipes

    overhead shot of stew

    Slow Cooker Lamb Stew (Gluten free, Low Carb)

    single bowl of soup

    Spicy Cabbage Detox Soup

    overhead shot of grey curry pot

    Vegan Caribbean Plantain Curry

    A collage of sweet potato recipes

    Sweet Potato Recipe Roundup

    A picture showing a collection of healthy Caribbean recipes

    Low Carb Caribbean Recipes

    Big bowl of porridge

    Jamaican peanut porridge (Vegan)

    plantain pie

    Plantain pie

    6 pieces of cornbread

    Sweet Dairy Free Cornbread (Gluten Free)

    Footer

    Featured In

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • FAQ

    Copyright © 2020