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Gluten Free Coconut Shrimp

Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Course: Appetizer
Cuisine: Southern
Keyword: black pepper, chili crisp, coconut flakes, coconut milk, cornstarch, gluten free panko crumbs, gluten free soy sauce, kosher salt, large shrimp, neutral oil, orange marmalade, rice vinegar, sesame oil
Servings: 4 people
Author: GFchow @ gfchow.com

Equipment

  • Candy or Deep-Fry Thermometer

Ingredients

  • 1 pound large shrimp (8-12 per pound) cleaned, peeled, with tail-on
  • 1/2 cup panko breadcrumbs gluten free
  • 1 cup finely shredded coconut I used unsweetened but sweetened can also be used
  • 1/2 can (13.5 ounces) coconut milk approximately 3/4 cup, save extra coconut milk for another use
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups neutral oil (vegetable or canola oil) for deep frying

Orange Chili Crisp Dipping Sauce

  • 1/4 cup orange marmalade
  • 3/4 tablespoons chili crisp (also know as chili crunch) available at most markets including Trader Joe's
  • 1/2 tablespoon soy sauce gluten free, I use San-J
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon sesame oil

Instructions

Orange Chili Crisp Dipping Sauce

  • Place 1/4 cup orange marmalade, 3/4 tablespoons Chili Crisp, 1/2 tablespoon gluten free soy sauce, 1/2 tablespoon rice vinegar , and 1/4 teaspoon sesame oil in a medium sized bowl. Mix until combined. Set aside until ready to use. NOTE: Dipping Sauce can be made one day ahead and refrigerated until ready to use.

Coating the Shrimp

  • Whisk 1/2 cup cornstarch and 1/2 teaspoon of the kosher salt and 1/4 teaspoon in a shallow bowl until combined. Place coconut milk in a second bowl. And lastly, combine 1/2 cup gluten free panko and 1 cup finely shredded coconut in a shallow bowl.
  • Pat shrimp dry with paper towels.
  • Place 4 cups of oil in a medium-sized but deep saucepan, attach a candy or deep-fry thermometer, and heat over medium-high until 365ºF. Line a baking sheet with foil, place paper towels on top of foil and then a wire rack on top of the paper towels.
  • While the oil is heating, you’re going to dip, dredge and coat as you would do when making any battered dish. You can do one shrimp at a time or up to 3-4 together. Start with the cornstarch mixture and coat shrimp completely. Shake off any excess cornstarch, then dip shrimp into the coconut milk and lastly place shrimp in the coconut/panko mixture, pressing the flakes and crumbs onto the shrimp to adhere as best you can. Transfer coated shrimp to a plate or platter.

Cooking the Shrimp

  • Working in batches, add 3-4 shrimp at a time to the oil and cook shrimp, flipping as needed so they brown evenly, until deep golden-brown, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to the baking sheet to drain. Bring oil back to 365 degrees before adding the next round of shrimp. Then repeat for the remaining batches.
  • Place shrimp on a platter with the dipping sauce and serve immediately.

Notes

Smaller shrimp can be used. Adjust cooking time down, probably 1 minute total.
For a little more zip, add 1/4-1/2 teaspoon of cayenne pepper or increase the amount of chili crisp.