Gluten-free crispy coconut prawns

Gluten-free crispy coconut prawns recipe by Charlotte Davies

For a snack or as part of the main dish, these gluten-free crispy coconut prawns will go down nicely. Serve with some stir-fry veg and rice for a nice dinner.

Gluten-free crispy coconut prawns

Gluten-free crispy coconut prawns

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 661 kcal
Author Charlotte Davies


For the prawns

  • 100 ml almond milk
  • 4 tbsp lime juice
  • 150 g raw king prawns
  • 60 g gluten-free plain flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 30 g desiccated coconut
  • 30 g gluten-free breadcrumbs
  • a generous pinch of chilli flakes
  • 2 grated zest of 2 limes
  • 2 tbsp coriander, chopped

For the sweet chilli sauce (makes 150ml)

  • 1 tsp cornflour, mixed with
  • 4 tsp water
  • 1 thin red chilli, finely chopped
  • 85 ml apple cider vinegar
  • 2 tsp gluten-free fish sauce
  • 1/2 tsp garlic puree
  • 1 tsp ginger puree
  • a pinch of salt
  • 120 g unrefined golden caster sugar

To serve

  • lime wedges and fresh coriander


  1. Mix the almond milk with the lime juice and set aside for 10 minutes – this will make a lime buttermilk. Preheat the grill to a medium-high. Line a grill tray with non-stick foil or baking parchment.

  2. In a second bowl, mix the plain flour with the salt and pepper. In a third bowl, mix the coconut, breadcrumbs, chilli flakes, lime zest and coriander.

  3. When the lime buttermilk is ready, take a prawn and dip it into the milk, then dip it in the seasoned flour, shaking off the excess, before dipping it back in the buttermilk. Lastly, dip the prawn in the coconut-breadcrumb mixture, making sure it’s coated all over. Shake off the excess and place on the grill tray. Repeat the process until you have breaded all the prawns.

  4. Cook the prawns under the grill for 5-10 minutes, turning halfway through. Ensure they are thoroughly cooked and have turned pink. The coconut should be lightly toasted, forming a crispy crumb.

  5. To make the sweet chilli sauce, mix the cornflour with the water until it forms a loose paste. Place the other sauce ingredients in a small saucepan and bring to a boil on a medium heat, whisking to dissolve the sugar. Once boiling, stir in the cornflour paste. Continue to boil for 2½ minutes, then remove from the heat and allow to cool. Serve with the crispy prawns, lime wedges and more coriander.

Nutrition Facts
Gluten-free crispy coconut prawns
Amount Per Serving
Calories 661 Calories from Fat 220
% Daily Value*
Fat 24.4g38%
Saturated Fat 19g119%
Sugar 44g49%
Protein 25.4g51%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the July 2019 issue of Gluten-Free Heaven magazine

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