These super tasty Gluten-Free Baked Coconut Shrimp will have you doing cartwheels at the dinner table! No lie, they are that good! And, I cannot tell you how easy they are to make. They're not only healthy, but a real treat to eat!
I typically do not follow a gluten-free regimen, but sometimes I enjoy cooking with gluten-free products because I have family members that must adhere to a strict gluten-free diet.
These Gluten-Free Baked Coconut Shrimp are a bit healthier than the fried version, but just as tasty. You'll wish you made double batches of this appetizer, they will go quickly!
If you haven't mastered the art of butterflying a shrimp, ask your fish monger to do it for you, but no need because butterflying shrimp is a cinch. Seriously!
How to make Baked Coconut Shrimp:
- First, get your dredging prep in order: egg whites, gluten-free Panko breadcrumbs, coconut flakes, and the flour mixture.
2. Second, dredge the butterflied shrimp into the crumb mixture and make sure to coat evenly on both sides. The dredge of the coconut flakes, gluten-free flour and breadcrumbs provide the crispiness to this dish.
3. Third, place the shrimp onto a baking tray in a single layer making sure not to crowd them together.
4, Lastly, bake in the oven at 450 degrees. These bake up very quickly (about 10 minutes) so watch carefully for the shrimp to turn pink and curl. Look for that golden-brown finish on the shrimp!
These Gluten-Free Baked Coconut Shrimp are a real crowd-pleaser! The sweet chili sauce makes the perfect dip for this delectable dish!
Tips & Tricks
- If you want to eliminate the gluten-free part of this recipe, you can substitute this with regular flour and Panko bread crumbs using the same recipe.
- Make sure to spray the baking tray and the tops of the shrimp with cooking spray to keep the shrimp from sticking to the sheet and to give the shrimp a golden-brown finish.
- You can absolutely use an air fryer instead of the oven to make these coconut shrimp. Set the air fryer on 380 degrees for 6 to 8 minutes. Check the shrimp after 6 minutes to see if golden brown and crispy. If not, keep cooking another minute or two.
Want more?
If you liked this Gluten-Free Baked Coconut Shrimp recipe, you’re going to want these seafood recipes:
- Gluten-Free Coconut Shrimp Cakes with Spicy Aioli
- Mini Thai Crab Cakes
- Spicy Baked Shrimp Balls
- Healthy Shrimp Fried Rice
Update Notes: This post was originally published on September 24, 2018, but was republished with slight text changes and additions, like new images, step-by-step instructions, and tips in February 2021.
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Gluten-Free Baked Coconut Shrimp
Crispy, golden Gluten-Free Coconut Shrimp are baked, not fried, and are the perfect healthy dish the whole family will enjoy!
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- Nonstick cooking spray
- 6 tablespoons gluten-free Panko breadcrumbs
- 3 tablespoons gluten-free flour
- ½ cup unsweetened coconut flakes
- 2 egg whites
- 1 pound jumbo shrimp, peeled (tail on) and butterflied
- Salt and pepper
- Fresh cilantro, chopped
- Sweet chili sauce for dipping
Instructions
- Spray a large baking tray with cooking spray. Preheat oven to 450 degrees.
- In a flat glass dredging dish, combine the Panko breadcrumbs, flour, and coconut flakes. In a small bowl beat the egg whites.
- Sprinkle the shrimp with the salt and pepper and coat each shrimp with the egg whites, then dredge in the bread crumbs mixture making sure the shrimp are evenly coated.
- Place the shrimp in a single layer onto the baking tray. Spray the tops of the shrimp with the cooking spray and bake for 10 minutes, or until the shrimp are curled and golden brown.
- Garnish with the cilantro and serve with the sweet chili sauce.
Notes
- If you want to eliminate the gluten-free part of this recipe, you can substitute this with regular flour and Panko bread crumbs using the same recipe.
- Make sure to spray the baking tray and the tops of the shrimp with cooking spray to keep the shrimp from sticking to the sheet and to give the shrimp a golden-brown finish.
- You can absolutely use an air fryer instead of the oven to make these coconut shrimp. Set the air fryer on 380 degrees for 6 to 8 minutes. Check the shrimp after 6 minutes to see if golden brown and crispy. If not, keep cooking another minute or two.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Oven
- Cuisine: Asian-fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 192
- Sugar: 2.5 g
- Sodium: 424.6 mg
- Fat: 6.1 g
- Carbohydrates: 16.4 g
- Protein: 18.5 g
- Cholesterol: 126.6 mg
Toni | Boulder Locavore says
This is definitely a must-make!
Asian Caucasian says
These gluten-free coconut shrimp are a cinch to make and taste so damn good! Thanks, Toni!
Carrie Johnson says
I adhere to a strict gluten-free diet and I am definitely going to make these shrimp! They look so good, and easy to make! Thanks for the recipe!
Asian Caucasian says
You're very welcome, Carrie! I know you're going to love these gluten-free coconut shrimp! Great appetizer for a party too!
Shelby says
I love coconut shrimp and this looks far better for you than what you get in a resturaunt! Delicious! Can't wait to try this recipe.
Asian Caucasian says
Thanks, Shelby! They are very tasty gluten-free shrimp. Nice crunch from the GF Panko breadcrumbs! Glad you like it!