Air Fryer Coconut Shrimp

Category: Appetizer, Main Course
Cuisine: American, Asian Fusion
Yields: 2-3 servings
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes

There’s something magical about the combination of sweet, crispy coconut and tender, juicy shrimp. Traditionally deep-fried, this beloved appetizer gets a modern, healthy makeover in the air fryer. Our recipe for Air Fryer Coconut Shrimp delivers all the satisfying crunch and flavor you crave, but with a fraction of the oil and mess. It’s a quick, easy recipe perfect for a impressive party starter, a light main course, or a fun weeknight dinner.

The process is simple: succulent jumbo shrimp are coated in a flavorful trio of flour, egg, and a vibrant mix of panko and shredded coconut. The air fryer’s powerful, circulating heat works its magic, turning that coating into a beautifully golden, incredibly crispy shell while the shrimp inside cook to perfection in just minutes. Served with a simple, tangy sweet chili dipping sauce, this is a foolproof recipe that will instantly become a go-to in your culinary repertoire.

Recipe Intensity & Details

• Difficulty: Easy

• Hands-On Time: 12 minutes

• Cooking Process: Air Frying

• Special Diet: Can be adapted to be Gluten-Free

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Ingredients

For the Coconut Shrimp:

• 1 lb (450g) jumbo shrimp, raw (16-20 count), peeled and deveined, tails on

• 1/3 cup all-purpose flour

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs

• 1/2 cup panko breadcrumbs

• 1/2 cup unsweetened shredded coconut

• Avocado oil or coconut oil spray

For the Sweet Chili Dipping Sauce:

• 1/2 cup sweet chili sauce

• 1 tablespoon fresh lime juice

• 1 teaspoon soy sauce (or tamari for gluten-free)

• 1 teaspoon finely chopped cilantro (optional, for garnish)

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Instructions

Step 1: Prepare the Shrimp

Pat the raw shrimp completely dry with paper towels. This is a crucial step for the coating to stick properly. Make sure the shrimp are peeled and deveined, but the tails are left on for easy handling and a beautiful presentation.

Step 2: Set Up Your Breading Station

You will need three shallow bowls or plates.

• Bowl 1 (Dry Mix): Whisk together the all-purpose flour, garlic powder, paprika, salt, and pepper.

• Bowl 2 (Egg Wash): Lightly beat the two eggs until uniform.

• Bowl 3 (Coconut Coating): In a separate bowl, thoroughly combine the panko breadcrumbs and shredded coconut.

Step 3: Bread the Shrimp

This process follows a classic dredging method for maximum crispiness.

1. Take one shrimp and dredge it in the flour mixture, shaking off any excess.

2. Next, dip the floured shrimp into the egg wash, ensuring it’s fully coated and allowing any excess to drip off.

3. Finally, press the shrimp firmly into the panko-coconut mixture, coating it evenly on all sides. Gently press the coating to help it adhere.

4. Place the breaded shrimp on a clean plate or baking sheet. Repeat with the remaining shrimp.

Step 4: Preheat and Arrange in the Air Fryer

Preheat your air fryer to 400°F (200°C) for 3 minutes. This ensures a crispy start. Lightly spray the air fryer basket with oil. Arrange the shrimp in a single layer in the basket, making sure they are not touching. You will likely need to cook in two batches to avoid overcrowding.

Step 5: Air Fry to Golden Perfection

Lightly spray the tops of the shrimp with oil. This will help them brown beautifully.
Air fry at 400°F (200°C) for 6-8 minutes, flipping halfway through, until the coating is golden brown and crispy and the shrimp are pink and cooked through. The internal temperature should reach 120°F.

Step 6: Make the Dipping Sauce & Serve

While the shrimp are cooking, whisk together the sweet chili sauce, lime juice, and soy sauce in a small bowl.
Serve the hot, crispy coconut shrimp immediately with the dipping sauce on the side, garnished with extra cilantro if desired.

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Notes & Tips for the Best Coconut Shrimp

• Shrimp Size is Key: Jumbo (16-20 count) shrimp are ideal. Smaller shrimp will cook too quickly and can become tough, while the coating may burn.

• Double-Dipping for Extra Crunch: For an even thicker, crunchier coating, after the first dip in the egg wash and coconut mixture, repeat the egg wash and coconut coating steps one more time.

• Don’t Skip the Preheating: Preheating the air fryer is like preheating an oven—it’s essential for that initial burst of heat that creates a crisp exterior.

• Avoid Overcrowding: This is the most common mistake. Crowding the basket steams the shrimp instead of air frying them, resulting in a soggy coating. Cook in batches for the best texture.

• Gluten-Free Adaptation: Easily make this recipe gluten-free by using a 1:1 gluten-free flour blend and gluten-free panko breadcrumbs.

• Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 375°F (190°C) for 3-4 minutes to restore crispiness. Avoid the microwave, as it will make them soft.

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Nutrition Information

Serving Size: Approximately 5-6 shrimp (without sauce)
Servings: 3

Note: Nutritional information is an estimate provided for convenience and may vary based on cooking methods and specific brands of ingredients used. The values for the dipping sauce are not included in this calculation.