Go Back
+ servings
shrimp on a baking tray with dip
Print

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.
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)
  • 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)
  • 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

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