top of page

Gluten-Free Coconut Shrimp

This is another one of those recipes that I have been really wanting to nail! The slight sweetness of the shrimp is accented by the tanginess of a pineapple-jalapeno dipping sauce! I also love to serve this with a vegetable rice.


For the Pineapple Jalapeno Sauce (best made the day before)

5-6 jalapenos, seeds removed and chopped

1 cup fresh pineapple, chopped

1 cup fresh cilantro

1 cup white vinegar

2 cloves of garlic

1/2 teaspoon salt

For the shrimp

1 pound (20-25) raw jumbo shrimp - peeled and deveined

1 cup Namaste Foods brown rice flour

3 eggs, whisked

1/2 cup unsweetened coconut

1/2 cup sweetened coconut

1/2 cup seasoned gluten-free breadcrumbs

Coconut oil for frying


For the Pineapple Jalapeno Sauce

  1. Place all ingredients in a food processor and puree.

  2. Place the sauce into a medium saucepan and simmer on low, uncovered for 30-40 minutes. Cool.

  3. Place in a jar or other glass container and refrigerate overnight.

For the shrimp

  1. Measure the flour into one bowl, whisk the eggs in second bowl and combine the coconut and breadcrumbs in a third bowl.

  2. Heat a few tablespoons of oil in a non-stick frying pan.

  3. Dip the shrimp into the flour, then the eggs, and finally coat thoroughly with the coconut mixture.

  4. Fry the shrimp on medium high about 7-8 minutes on each side or until golden brown, adding more oil as needed. until all the shrimp are done. This goes really well with vegetable rice.

bottom of page