Closeup of Spicy Coconut Shrimp on a white background

Spicy Coconut Shrimp

A mixture of tapioca starch, shredded coconut, and cayenne pepper make the coating to these tasty Spicy Coconut Shrimp.

5 from 3 votes
Closeup of Spicy Coconut Shrimp on a white background
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Spicy Coconut Shrimp

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Caribbean
Servings: 2 Dozen
Calories: 134kcal
Author: Olga Miller


  • ½ cup tapioca starch/flour
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • A large pinch of cayenne pepper , or to taste
  • 1 large egg
  • 1 heaping cup unsweetened shredded coconut
  • 1 pound large shrimp , peeled and deveined, with tail attached
  • Coconut oil , for frying


  • Start with three shallow bowls. Combine tapioca flour, salt, pepper, and cayenne in one; set aside. Beat the egg in the second bowl; set aside. Place the shredded coconut in the third bowl; set aside.
  • Dip each shrimp into the flour mixture, then the egg, and then press into the shredded coconut.
  • Add enough oil to cover the bottom of a large sauté pan and heat over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes per batch.
  • Serve immediately with your favorite sauce.


Nutrition Facts
Spicy Coconut Shrimp
Amount Per Serving
Calories 134 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 614mg26%
Potassium 41mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coconut Olga Miller Shrimp Spicy
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