Easy Gluten-Free Coconut Shrimp

  • Servings : 4-8
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 large shrimp

Coconut shrimp is a popular appetizer and entree in the United States. The coconut provides a sweet crispness to succulent shrimp.

Easy Coconut Shrimp recipe is gluten free and has less calories than most coconut shrimp recipes by replacing tempura  or other batter with beaten egg white.

Prep time takes only minutes and can be done while the oil comes up to frying temperature.


When frying any foods, check oil temperature to prevent smoking or a fire.

Coconut Shrimp

Coated Coconut Shrimp Ready To Fry

Once the shrimp are coated, you can refrigerate them up to 4 hours. Remove from refrigerator 30 minutes before frying to allow the shrimp to come up to room temperature.

Cook’s Tip

Meringue powder can be substituted for the egg whites.

Nutrition Facts

The nutrition values are for one large shrimp (21/25). In the U.S., shrimp is sold by the number of shrimp per pound. In this case 21 to 25 shrimp per pound. Nutrition values are based on the minimum number of 21 shrimp per pound.


  • 1 lb. (450 g) large shrimp with tails, peeled and deveined
  • 2 egg whites, beaten until frothy
  • 2 oz. (56 g) sweetened coconut
  • Vegetable oil for frying

Method of Preparation

Step 1

Use paper towels to dry shrimp if necessary to remove excess water and reduce oil splatter when frying. Holding each shrimp by the tail, dip in the beaten egg white to coat the flesh and than dredge in coconut to coat as evenly as possible. Place coated shrimp on a plater or baking sheet until ready to fry.

Step 2

In a large skillet or wok, heat one to two inches of oil to 375°F (190C). Fry shrimp in batches of 6 to 10 shrimp at a time depending on the size of your skillet. Do not over crowd. Fry 1 to 2 minutes or until first side is golden brown, turn and fry second side 1 to 2 minutes.

Step 3

Transfer cooked shrimp to a plate or baking dish lined with paper towels to absorb excess oil. Skim off excess loose coconut before frying the next batch of shrimp. Serve warm.