Air Fryer Coconut Shrimp
Updated
Updated
Coated in sweet coconut flakes and crispy panko breadcrumbs, these Air Fryer Coconut Shrimp come out perfectly golden and crunchy every time. And since they’re air fried instead of deep fried, they’re a little lighter and I don’t feel guilty going back for seconds…or thirds! I usually serve them with a sweet chili dipping sauce, and honestly, they taste just like something I’d order at a restaurant (but way easier to make.)
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Easy Air Fryer Coconut Shrimp Recipe
Oh, how I love deep-fried seafood. I can unapologetically polish off an entire appetizer of calamari, popcorn shrimp, and coconut shrimp without sharing. What I don’t love? The smell of lingering oil in my house lasted for days after deep-frying. Thanks to my air fryer, I can have “fried” seafood anytime without that nonsense (and fewer calories!) These crispy Air Fryer Coconut Shrimp have moved to the top of my list of favorites!
These Air Fryer Coconut Shrimp have a slightly sweet, crispy, and light outside, and are so delicious served with a tangy dipping sauce. We’re sort of obsessed with them! I developed this recipe combining sweet coconut flakes and crispy panko breadcrumbs, beaten egg, and seasoned flour to create the perfect breading for shrimp. Fresh from your air fryer and dipped in homemade sweet chili sauce, this favorite appetizer will whisk you away to someplace tropical.
If you love using your air fryer, don’t miss our Air Fryer pork chops and Air Fryer chicken tenders, too.
Air Fryer Coconut Shrimp
Equipment
- Air Fryer
Ingredients
- 1 cup sweetened shredded coconut*
- ¾ cup panko bread crumbs
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs
- 1 pound raw large shrimp**, (thawed if frozen), peeled and deveined, tails on, patted dry
- chopped fresh cilantro, (for serving)
- sweet chili sauce, (for serving)
Instructions
- If coconut flakes are large, place coconut and Panko in the bowl of a food processor and pulse a few times. Transfer mixture to a shallow bowl.
- In a second shallow bowl, combine flour, salt, and pepper. In a third shallow bowl, beat the eggs.
- Coat the shrimp in this order: (1) dip a shrimp in the seasoned flour, shaking off any excess, (2) then dip in the beaten egg, (3) then dredge in the coconut-panko mixture, turning until evenly coated, pressing gently to adhere. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat your air fryer to 385°F. Spray the basket with cooking spray.
- Working in batches, place some of the shrimp in the fryer basket in a single layer, making sure they aren't touching, then spray the tops lightly with nonstick cooking spray.
- Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes. Season with a touch of salt. Repeat with remaining shrimp.
- Sprinkle with a little chopped cilantro (optional) and serve with sweet chili sauce on the side. Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Air Fryer Coconut Shrimp Step by Step
Get the air fryer going: Preheat your air fryer to 385°F.
Make the breading: Combine 1 cup coconut flakes and ¾ cup panko breadcrumbs. If coconut flakes are large, chop them into fine bits or place them in the bowl of a food processor and pulse a few times.
Set up a dredging station: Prepare 3 bowls; one with ? cup all-purpose flour, ½ teaspoon salt, and
½ teaspoon ground black pepper; one with the beaten egg, and one for the coconut flakes and panko breadcrumb mixture.
Coat the shrimp: First, dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg, then dredge in the coconut-panko mixture, turning until evenly coated, pressing lightly to adhere.
Place shrimp in basket: Spray the air fryer basket, then place as many coated shrimp as can fit in a single layer, without touching.
Air fry: Lightly spray the tops of the shrimp with cooking spray, then air fry until perfectly golden and crispy! Season with a touch of salt. Repeat with the remaining shrimp.
Serve: Enjoy with dipping sauce.
Coconut Shrimp Dipping Sauce
Having a great dipping sauce to accompany these coconut shrimp is key. Here are a few suggestions:
- Homemade Sweet Chili Sauce (this pairs perfectly and my favorite choice. If you don’t want to make it from scratch, you can find a bottle of it at most markets in the International section).
- Mix apricot preserves with horseradish.
- Combine honey, lime juice and a finely diced seeded serrano chile.
- Blend honey and mustard.
How to Store Leftovers
Any leftovers should be stored in an airtight container in the fridge. They will last up to 3 days. To reheat, place them in the microwave for 30 seconds or so or heat them up in a skillet over medium-heat.
Serving Suggestions
This air fryer coconut shrimp is great as a party appetizer. I like serving them with a batch of savory stuffed grape leaves for a briny, herb-packed bite that contrasts the shrimp perfectly. For a fresh and colorful addition, I add stuffed mini peppers, filled with creamy cheese and a little crunch. And to round it all out, I bring out a warm, gooey cheesy corn dip that guests can scoop up with chips or veggies—it’s rich, comforting, and always a hit.
