Crispy Gluten-Free Coconut Shrimp (Baked or Air Fryer)

Enjoy a favorite restaurant-style meal at home with this easy gluten-free coconut shrimp recipe! While the oven-baked method guarantees a crispy, golden gluten-free breading, you may also choose from the air fryer or classic skillet options. Either way, you won't want stop dunking in the sweet and spicy dipping sauce!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF. Spread the coconut in a single layer on a baking sheet. Toast for 15 minutes, stirring every 5 minutes, until golden brown. Cool slightly then transfer from the pan to a bowl.

Step 2

While the coconut is toasting, prepare the shrimp. In a small bowl, whisk the eggs. In a large ziplock bag add the cornstarch, paprika, salt, and pepper, shake to combine.

Step 3

Increase the oven to 425ºF. Prepare a baking sheet by generously spraying with nonstick cooking spray or drizzle evenly with any preferred oil, such as olive oil, avocado oil, or coconut oil.

Step 4

Add the shrimp, lightly blotted dry, to the cornstarch mixture and shake to combine.

Step 5

Remove the shrimp from the bag and dip, 3-4 at a time, in the egg mixture. Shake off excess and then roll in the toasted coconut. Transfer the coated shrimp to the prepared baking sheet.

Step 6

Repeat with remaining shrimp. Once they have all been breaded, spray the tops with more nonstick cooking spray or drizzle with more oil. Bake for 10-12 minutes while you prepare the gluten-free coconut shrimp sauce. Serve immediately with sauce.

Step 7

Combine the coconut shrimp sauce ingredients in a small microwave-safe bowl. Heat for 15-30 seconds for the jam to soften, then stir to combine. Refrigerate leftovers.

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