Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp. Perfectly crispy and golden brown, these shrimp are coated in a delicious blend of unsweetened shredded coconut and panko breadcrumbs. The air fryer ensures a healthier version of this beloved dish, reducing the need for excessive oil without sacrificing flavour or texture.

Paired with a zesty dipping sauce that combines mayo, sweet chili sauce, Sriracha, honey, and rice vinegar. Whether you are hosting a dinner party or looking for a quick weeknight meal, these air fryer coconut shrimp will impress every time.

Ingredients

• Wild Argentinian shrimp
• All-purpose flour
• Garlic powder
• Red chili pepper flakes
• Black pepper
• Large eggs
• Unsweetened shredded coconut
• Panko breadcrumbs
• Cooking spray

For the Sauce

• Mayonnaise
• Sweet chili sauce
• Sriracha Sauce
• Honey
• Rice vinegar

See recipe card for quantites.

Instructions

Prepare the Shrimp

Pat the shrimp dry with paper towels.

In a shallow bowl/plate, combine the flour, garlic powder, red chili pepper flakes, and black pepper.

Beat the eggs in a second small bowl.

In another shallow bowl/plate, mix the shredded coconut and panko breadcrumbs.

Make the Sauce

Place the sauce ingredients into a small bowl and whisk until smooth and well combined.

Coat the Shrimp

When dredging, hold the tail of the shrimp, to keep it out of the batter.

Dredge each shrimp in the flour mixture, lightly shake off any excess.

Dip the shrimp into the bowl with the beaten eggs, making sure it is fully coated.

Place the shrimp in the coconut-panko mixture, pressing gently to adhere the coating on all sides.

Place on a parchment lined quarter sheet pan.

Air Fry the Shrimp

Preheat your air fryer to 375°F (190°C).

Lightly spray the air fryer basket with cooking spray.

Place the coated shrimp in a single layer in the basket, ensuring they do not overlap. Depending on the size of your air fryer, you will most likely need to cook in batches.

Lightly spray the shrimp with cooking spray.

Air fry for 10-12 minutes, or until the shrimp are golden brown and cooked through, flipping halfway through the cooking time. Remove and place on a rack.

Serve

Serve the coconut shrimp immediately with the dipping sauce on the side. Garnish with chopped parsley, optional.

Watch how this recipe was made here.

Tips

1. Pat the Shrimp Dry: Ensure your shrimp are thoroughly dried with paper towels before dredging to help the coating adhere better.
2. Tail-On Presentation: Leaving the tails on not only makes for a beautiful presentation but also provides a handy grip while dipping and eating!
3. Uniform Coating: Press the coconut-panko mixture firmly onto the shrimp to ensure an even coating that stays put during air frying.
4. Avoid Overcrowding: Place the shrimp in a single layer in the air fryer basket. Overlapping will result in uneven cooking and less crispy shrimp.
5. Batch Cooking: If your air fryer is small, cook the shrimp in batches. Keep the cooked shrimp warm in a low oven (around 200°F) while you finish the rest.
6. Check for Doneness: Air fryers vary, so check your shrimp for doneness at the lower end of the cooking time. The shrimp should be opaque and the coating golden brown.
7. Sauce Varieties: Customize your dipping sauce to suit your taste. Add more Sriracha for heat, or honey for extra sweetness. If you are short in time or would like a second dip, just use some sweet chili sauce as is.

Equipment Used

Cooked in the new ZWILLING ENFINIGY Hot Air Fryer. ZWILLING partner. Opinions in this post are always my own.

Leave a Comment

If you get the chance to try this Air Fryer Coconut Shrimp recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James

Air Fryer Coconut Shrimp

Perfectly crispy and golden brown, these shrimp are coated in a delicious blend of unsweetened shredded coconut and panko breadcrumbs. The air fryer ensures a healthier version of this beloved dish, reducing the need for excessive oil without sacrificing flavour or texture.

Paired with a zesty dipping sauce that combines sweet chili, Sriracha, honey, and rice vinegar, this dish is sure to become a favourite at your table. Whether you’re hosting a dinner party or looking for a quick weeknight meal, these air fryer coconut shrimp will impress every time.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Appetizer, First Course, Game Day Snack, Lunch, Sauce

Cuisine American

Servings 18 -20 shrimp

Ingredients

  

1x2x3x

• 300 g 20/30 wild Argentinian shrimp thawed, deveined, peeled, raw and with tails attached. (The tails are left on for presentation purposes only)
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon red chili pepper flakes
• ¼ teaspoon black pepper
• 2 large eggs
• ¾ cup unsweetened shredded coconut
• ¼ cup panko breadcrumbs
• Cooking spray we used avocado

For The Sauce

• ¼ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 tablespoon Sriracha Sauce
• 1 tablespoon honey
• 2 teaspoons rice vinegar

Instructions

 

Prepare the Shrimp

• Pat the shrimp dry with paper towels.
• In a shallow bowl/plate, combine the flour, garlic powder, red chili pepper flakes, and black pepper.
• Beat the eggs in a second small bowl.
• In another shallow bowl/plate, mix the shredded coconut and panko breadcrumbs.

Make the Sauce

• Place the sauce ingredients into a small bowl and whisk until smooth and well combined.

Coat the Shrimp

• When dredging, hold the tail of the shrimp, to keep it out of the batter.
• Dredge each shrimp in the flour mixture, lightly shake off any excess.
• Dip the shrimp into the bowl with the beaten eggs, making sure it is fully coated.
• Place the shrimp in the coconut-panko mixture, pressing gently to adhere the coating on all sides.
• Place on a parchment lined quarter sheet pan.

Air Fry the Shrimp

• Preheat your air fryer to 375°F (190°C).
• Lightly spray the air fryer basket with cooking spray.
• Place the coated shrimp in a single layer in the basket, ensuring they do not overlap. Depending on the size of your air fryer, you will most likely need to cook in batches.
• Lightly spray the shrimp with cooking spray.
• Air fry for 10-12 minutes, or until the shrimp are golden brown and cooked through, flipping halfway through the cooking time. Remove and place on a rack.

Serve

• Serve the coconut shrimp immediately with the dipping sauce on the side. Garnish with chopped parsley, optional.

Rate this Recipe

• Last step! If you make this, please leave a review letting us know how it was!

Video

Notes

Tips for Perfect Air Fryer Coconut Shrimp

1. Pat the Shrimp Dry: Ensure your shrimp are thoroughly dried with paper towels before dredging to help the coating adhere better.
2. Tail-On Presentation: Leaving the tails on not only makes for a beautiful presentation but also provides a handy grip while dipping and eating!
3. Uniform Coating: Press the coconut-panko mixture firmly onto the shrimp to ensure an even coating that stays put during air frying.
4. Avoid Overcrowding: Place the shrimp in a single layer in the air fryer basket. Overlapping will result in uneven cooking and less crispy shrimp.
5. Batch Cooking: If your air fryer is small, cook the shrimp in batches. Keep the cooked shrimp warm in a low oven (around 200°F) while you finish the rest.
6. Check for Doneness: Air fryers vary, so check your shrimp for doneness at the lower end of the cooking time. The shrimp should be opaque and the coating golden brown.
7. Sauce Varieties: Customize your dipping sauce to suit your taste. Add more Sriracha for heat, or honey for extra sweetness. If you are short in time or would like a second dip, just use some sweet chili sauce as is.

Keyword air fried coconut shrimp recipes, air fryer coconut shrimp frozen, coconut shrimp with sweet chili sauce, easy air fryer shrimp recipes, easy dipping sauce for coconut shrimp, panko coconut shrimp, recipe for air fryer coconut shrimp

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