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A plate of golden brown, crispy coconut shrimp served with a side of sweet chili dipping sauce.

The Only Shrimp Recipes Recipe You’ll Need (2025)

I remember making shrimp for my family when I first started gluten-free cooking. It was a busy evening, and I needed dinner fast. I made a simple garlic shrimp dish that my kids enjoyed. That taught me shrimp is a quick, flavorful option for busy nights. This recipe is a variation I developed for gluten-free diets. It is a simple, tasty meal solution for your family.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Coconut Shrimp
  • 1/3 cup all-purpose flour or whole wheat flour spooned & leveled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp peeled and deveined with tails attached
  • 3 Tablespoons vegetable oil or coconut oil or olive oil, use 3-4 total
  • 1 Tablespoon finely chopped cilantro optional for topping
Serving Sauce (Optional)
  • 3 Tablespoons Thai chili sauce
  • 6 Tablespoons orange, peach, or apricot jam or preserves

Equipment

  • 3 Medium Bowls
  • Large skillet
  • Tongs

Method
 

  1. Prepare three medium bowls. Combine flour, salt, and pepper in the first bowl. Beat the eggs in the second bowl. Combine Panko bread crumbs and coconut in the third bowl.
  2. Dip each shrimp into the flour mixture first. Next, dip it into the beaten eggs. Finally, dredge the shrimp in the coconut mixture, pressing gently so the coating sticks well. You want a thick layer of coconut on each shrimp. Place the coated shrimp on a plate while you coat the rest.
  3. Add enough oil to the large skillet to cover the bottom. Heat the oil over medium heat. Fry the coconut shrimp in batches of 7 or 8 shrimp at a time; do not overcrowd the pan.
  4. Flip the shrimp after 2 minutes and fry the other side for 2 minutes, or until golden brown. I fry mine for about 2:30 to 3 minutes per side for a darker color.
  5. Place the cooked coconut shrimp on a plate lined with a paper towel as you finish frying the remaining shrimp. Sprinkle with finely chopped cilantro if using. Mix the dipping sauce ingredients together and serve with the shrimp.
  6. Cover and store leftover shrimp in the refrigerator for up to 3 days.

Notes

Fried coconut shrimp freezes well for up to 2 months. Reheat frozen shrimp for 10 minutes in a 350°F (177°C) oven until thawed and warm.
Use large raw shrimp with tails attached; this makes them easier to handle as an appetizer. If you use frozen shrimp, thaw them before starting. I recommend buying them peeled and deveined to save preparation time.
I prefer using coconut oil for frying because it gives the best taste. You need enough oil to coat the bottom of your skillet, usually about 3 to 4 Tablespoons.

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