Gluten-Free Coconut Shrimp With Sweet & Spicy Sauce

For those of you following a gluten-free diet, deep-fried anything has been off limits. Here is a dish that tastes like traditional Coconut Shrimp, but is gluten free.

  • Shrimp
  • 1/2 Cup Gluten-Free Flour
  • 1 1/2 Teaspoons Gluten-Free Baking Powder
  • 2 Eggs (Lightly Beaten)
  • 2/3 Cup Gluten-Free Ale
  • 2 Cups Medium Shredded Unsweetened Coconut
  • 1 Tablespoon Sugar
  • 26 Large Shrimp (Peeled & Deveined)
  • Coconut Oil Or Canola Oil For Frying
  • Sauce
  • 1/2 Cup Orange Marmalade
  • 1/4 Cup Dijon Mustard
  • 1/3 Cup Honey
  • 1/2 Teaspoon Hot Sauce
  1. In small-size bowl mix together marmalade, mustard, honey, and hot sauce. Cover and place in refrigerator until ready to use.
  2. In medium-size bowl whisk together flour, baking powder, eggs, and ale until carbonation subsides. Combine coconut and sugar in separate bowl.
  3. Line baking sheet with parchment paper. Dredge shrimp in beer batter and then in coconut mixture. Place shrimp on prepared baking sheet and place in refrigerator for 50 minutes.
  4. Pour enough oil to cover shrimp into a deep pot and heat to 350 degrees.
  5. Working with five to eight shrimps at a time, drop shrimp into hot oil and fry for 3 minutes until golden brown or until shrimps float. Transfer shrimp to paper towels to drain.
  6. Serve immediately with prepared Sweet & Spicy Sauce.
  7. Serves 6
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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