Crispy Gluten‑Free Coconut Shrimp with Sweet & Spicy Dipping Sauce

Indulge in crispy, tropical-flavored shrimp made gluten-free and coated in sweetened coconut and bread crumbs, served with a luscious homemade sweet‑and‑spicy sauce. Ready in under 30 minutes, this dish delivers crave-worthy crunch and balanced heat—perfect as an appetizer or main dish.

Ingredients

• For the Coconut Shrimp:
• 1 lb large shrimp, peeled and deveined (tails optional)
• 1¾ cups gluten‑free all-purpose flour blend, divided
• ¾ cup cornstarch
• 2 large eggs
• 1¼ cups club soda (or gluten‑free milk substitute)
• 3 cups sweetened shredded coconut
• 1 cup gluten‑free breadcrumbs or panko-style
• Salt & pepper to taste
• Oil for frying (vegetable, canola, avocado)
• For the Sweet & Spicy Sauce:
• 1 cup orange marmalade (or apricot/peach preserves)
• ⅓ cup sweet chili sauce
• ⅓ cup honey
• 2 Tbsp Dijon mustard
• 1 tsp hot sauce (adjust to taste)

Directions

1. 1. Make the Dipping Sauce
2. Whisk together orange marmalade, sweet chili sauce, honey, Dijon mustard, and hot sauce until smooth. Chill in the fridge until serving.
3. 2. Prep Shrimp & Batter Mix
4. Set up dredging stations:
5. Bowl 1: 1 cup gluten‑free flour + salt & pepper
6. Bowl 2: whisk together eggs, club soda, remaining flour, and cornstarch into a thin, smooth batter
7. Bowl 3: combine shredded coconut and gluten‑free breadcrumbs
8. Season shrimp lightly, then dip each into flour, then batter, and finally press into coconut‑breadcrumb mix. For crisper coating, chill coated shrimp on a tray for 30–60 minutes before frying.
9. 3. Fry the Shrimp
10. Heat oil to 350°F (175°C). Fry shrimp in batches about 3–4 minutes until golden and crisp. Drain on a wire rack or paper towels.
11. 4. Air Fry or Bake Option
12. To reduce oil, air‑fry at 350°F for 3–4 minutes per side, or bake at 400°F (~200°C) for 10–12 minutes on a preheated sheet pan, turning once.
13. 5. Serve
14. Arrange shrimp on a serving platter and serve with chilling sweet‑spicy sauce for dipping. Garnish with lime wedges, cilantro, or scallions if desired.