Gluten Free Coconut Shrimp Recipe
Updated Dec 10, 2025, Published May 01, 2017
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5 Ingredient Grilling – Bring on the heat!
Heat up your dinner and not your kitchen with this 5 ingredient Gluten Free Coconut Shrimp Recipe (not including water, oil, salt, and pepper) cooked entirely on the grill.
If you’re craving something crispy, tropical, and irresistibly flavorful — yet quick enough for a weeknight dinner — Gluten-Free Coconut Shrimp delivers on all fronts. With a creamy coconut-milk marinade, a hit of chili and garlic sauce, and a bright squeeze of lime juice, this gluten-free dish transforms large shrimp into a savory, slightly sweet, and satisfyingly crunchy dish that’s perfect served hot off the grill.
It’s a dish that hits that sweet spot between fuss-free preparation and impressive flavor. Great for casual dinners, backyard barbecues, or even an easy crowd-pleaser when friends come over.
Table of Contents
What You’ll Need
- 1 (14-ounce) can coconut milk (full-fat or light)
- 3 tablespoons chili garlic sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 1½ pounds large shrimp, peeled and deveined, tails on
- Vegetable oil (for brushing grill grates)
- ½ cup toasted coconut flakes (for topping)
Why This Coconut Shrimp Is a Must-Try
Simple, Short Prep Time
From marinade to the grill, this recipe moves quickly — you spend about 10 minutes prepping, then let the shrimp marinate while you preheat the grill. Cook time is also short, making this perfect for busy evenings or last-minute dinners, especially when you want to prepare a gluten-free coconut shrimp recipe with ease.
Flavorful and Balanced
The coconut milk gives a smooth, creamy base while the chili garlic sauce adds a subtle spicy kick. Lime juice brightens everything up and elevates the shrimp’s natural sweetness. Once grilled and topped with toasted coconut flakes, you get a delicious interplay of crunchy, creamy, tangy, and spicy — all in one bite. This is why the Gluten-Free Coconut Shrimp Recipe is a standout.
Versatile & Crowd-Friendly
Whether you’re grilling for two or six, this recipe scales easily. It works well as an appetizer, entrée, or part of a more elaborate seafood dinner. It’s also naturally gluten-free (when served without breading) and easy to pair with sides like rice, a fresh salad, grilled veggies, or tropical fruit salsa, making it a go-to gluten-free coconut shrimp dish for gatherings.
Impressive Without the Work
You don’t need complicated kitchen tools or hours of prep. With a few pantry staples and a grill, this shrimp recipe gives you a dish that’s elegant enough for guests but easy enough for a cozy night in.
Serving Suggestions & Variations
- Serve with coconut-lime rice, grilled vegetables, or a leafy salad for a balanced meal.
- Add a squeeze of fresh lime or a sprinkle of chopped fresh herbs (like cilantro or parsley) for extra brightness.
- If you like a crunchier texture, broil or quickly pan-sear instead of grilling.
- For added tropical flavor, serve with a side of mango-pineapple salsa or a simple pineapple-cucumber relish.
- To make it more substantial, pair the shrimp with quinoa, black beans, or a light slaw.
Why This Dish Should Be in Your Rotation
Gluten-Free Coconut Shrimp proves that you don’t need complicated recipes or long ingredient lists to create something delicious and impressive. With a handful of ingredients you get a dish that’s vibrant, flavorful, and full of character. Perfect for quick dinners, casual get-togethers, or weekend grilling sessions. This shrimp recipe is a go-to when you want maximum taste with minimal effort. It’s the gluten-free coconut shrimp recipe that fits all occasions.
Gluten Free Coconut Shrimp Recipe
Ingredients
- 1 14-ounce can full-fat or light coconut milk
- 3 tablespoons chili garlic sauce
- 2 tablespoons fresh lime juice, from 1 lime
- 1½ pounds large shrimp, peeled, deveined, tails on
- Vegetable oil
- ½ cup coconut flakes, toasted
Instructions
- Combine the coconut milk, chili garlic sauce, and lime juice in a mixing bowl. Pour about ⅓ of the marinade into a large food storage bag. Close the bag and shake to mix. Add the shrimp, toss well to coat, and refrigerate for 30 minutes.
- Prepare the grill for direct heat and preheat to medium-high.
- While the shrimp marinates, pour the remaining marinade into a saucepan and cook on the grill until thickened and reduced by half. Let cool and pour into a small serving bowl.
- Remove the shrimp from the bag and discard the marinade. Thread the shrimp onto 6-8 skewers. (Two-prong metal skewers work best, but you can use what you have. If using wooden skewers, soak in water for 30 minutes before using.)
- Brush the grill grates with oil and cook the shrimp 3 minutes per side with the lid closed. Place the shrimp on a platter, top with the coconut, and serve with the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
