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.
Ingredients
- 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.
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- 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
- Pat the Shrimp Dry: Ensure your shrimp are thoroughly dried with paper towels before dredging to help the coating adhere better.
- Tail-On Presentation: Leaving the tails on not only makes for a beautiful presentation but also provides a handy grip while dipping and eating!
- Uniform Coating: Press the coconut-panko mixture firmly onto the shrimp to ensure an even coating that stays put during air frying.
- Avoid Overcrowding: Place the shrimp in a single layer in the air fryer basket. Overlapping will result in uneven cooking and less crispy shrimp.
- 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.
- 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.
- 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.
Tried this recipe?Let us know how it was!