Air Fryer Coconut Shrimp

Crispy and light Air Fryer Coconut Shrimp served with a sweet chili sauce is an easy and delicious restaurant-quality appetizer recipe made at home!

See below the recipe card for step-by-step images.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Keyword: Air Fryer Coconut Shrimp, Air Fryer Shrimp recipe, Coconut Shrimp Recipe

Servings: (4-5 shrimp per person)

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

*Coconut flakes should be very tiny bits. If you can’t locate finely shredded coconut flakes, chop them up or place them in the bowl of a food processor and pulse a few times. This will ensure the coating adheres to the shrimp.

**To defrost frozen shrimp: remove from the bag and place in a bowl with cold water to cover. Allow to sit for about 20 minutes and then gently separate, replacing the cold water as needed until completely thawed. Or, remove from the bag and transfer to a colander in the sink, then run cold water over the shrimp for about 7-8 minutes, making sure to separate and toss several times. Before you begin dredging and coating, make sure there are no icy bits left on the shrimp and they are patted dry.

***This recipe was made and tested using a small Phillips model Air Fryer. If you own a different model air fryer, I suggest doing a test run with just a couple of shrimp and then adjusting the time/temp, if necessary. Air fryers are all similar, but just like ovens, cooking times can vary.

Nutrition