Gluten, Egg Free Coconut Shrimp

2015-05-11 20.40.51

I’m a huge fan of coconut shrimp, but the restaurant kind always uses regular flour. I’ve been searching for a good recipe and I think I found a good start with the recipe featured on It was a messy operation that I want to make a few tweaks to. But a great place to start.

I’ve already made a couple modifications, but I think next time I’m going to try dipping the shrimp in milk, and then the dry ingredients instead of trying to make a wet batter and then adding the shredded coconut.

Gluten, Egg Free Coconut Shrimp
Prep time
Cook time
Total time
Serves: 4
  • 2 pounds of thawed shrimp
  • 2 cups shredded coconut or coconut flakes
  • ½ cup coconut milk
  • ⅓ cup coconut flour
  • ⅓ cup arrowroot powder
  • 1 Tbsp coconut sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • coconut oil, or sunflower oil for frying
  1. Combine coconut flour, arrowroot powder, salt, and black pepper in a medium bowl. Add in coconut milk and to make a batter.
  2. Get out a plate and cover with a thin layer of the shredded coconut.
  3. Using your fingers coat each each shrimp in the batter. Then dip into the shredded coconut to coat well. Set aside until ready to fry.
  4. Once all shrimp are ready pan fry on medium heat in batches until golden brown on both sides. Let cool on a cooling rack then serve.


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