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Air Fryer Coconut Shrimp

This Air Fryer Coconut Shrimp not only gives you the perfect golden crispy shrimp like you enjoy at a restaurant, but does so without all the extra oil and mess of deep frying them. The coconut shrimp coating adds a sweet and crunchy texture to the shrimp that combines so well with its savory flavors. One of best crowd pleasing appetizers to serve at parties and family gatherings.

Terrific served with my cilantro lime rice and chicken bacon ranch wonton cups!!


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Crispy Coconut Shrimp Recipe

Making this air fryer coconut shrimp recipe is so easy and has much less fat content that is better for you than frying. Best part is they taste like deep fried shrimp!!

These are the best quilt-free breaded shrimp you’ve ever tasted. In fact they usually disappear as fast as we can make them!!

We enjoy these delicious shrimp not just as a snack or appetizer but for an easy dinner with a salad, stir fry vegetables, rice or noodles. Delicious served with your favorite coconut shrimp dipping sauce like a sweet chili sauce or my fresh fruit mango salsa.

What you’ll love about this recipe:


  • Easy to make– quick and easy recipe ready in just 20 minutes
  • Uses much less oil – better for you has much less fat content the deep frying
  • Easy cleanup – much less to cleanup than frying shrimp
  • Perfect appetizer or for dinner – popular party snack or dinner recipe

What to serve with coconut shrimp?

Dipping Sauce : sweet chili sauce, spicy mayo, sweet and sour sauce

Side Dishes : Rice like jasmine or fried rice, Salad like sesame ginger or mango fruit salad, Vegetables like steamed asparagus or a stir fry, Noodles like pad thai or rice noodles

Ingredients

Be sure to check out the full recipe and ingredient list below in the recipe card

  • Shrimp – large raw shrimp tails attached peeled and deveined
  • Lemon Juice
  • Eggs
  • Coconut – Unsweetended shredded coconut flakes gives the shrimp that delicious coconut flavor
  • Panko Bread Crumbs – helps to give the shrimp that nice crispy crunch in every bite
  • All Purpose Flour
  • Garlic Powder
  • Paprika
  • Cayenne Pepper – adds a spicy depth of flavor to the shrimp
  • Salt and Black Pepper
  • Cilantro – fresh
  • Sweet Chili Sauce – we use it for dipping the shrimp
  • Oil Spray – spraying the inside of the air fryer basket and on top of the shrimp in the basket

Substitutions

You can also use thawed frozen shrimp to make this air fryer shrimp recipe.

Step by step instructions for making coconut shrimp in the air fryer

STEP ONE – Pat the shrimp dry with paper towels. 

STEP TWO – Add the lemon juice to the shrimp. Toss the shrimp so it is fully coated. Set aside. 

STEP THREE – In a bowl add the eggs. Whisk with a fork until fully combined. Set aside. 

STEP FOUR – In a separate bowl add the coconut and panko bread crumbs. Mix until combined. Set aside.

STEP FIVE – In a bowl add the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix with a fork until fully combined. 

STEP SIX – Add the shrimp to the flour mixture. Try not to get any excess lemon juice mixture into the flour. Press the shrimp into the flour mixture so the shrimp is fully coated. 

STEP SEVEN – Transfer the coated shrimp to the egg wash. Gently toss so the shrimp is coated with egg wash. 

STEP EIGHT – Dredge the coated shrimp into the coconut mixture. Press the coconut mixture into the shrimp. 

STEP NINE – Spray the basket lining with oil. Place the shrimp in an even layer into the basket. Spray the top of the shrimp with the oil. 

STEP TEN – Cook at 350° for 6 minutes. Flip the shrimp over. Spray the shrimp with oil and cook for an additional 4 minutes or until golden brown. Repeat until all the shrimp are cooked. 

STEP ELEVEN – Serve with the chili sauce and top with cilantro. 

Close up image of coconut shrimp dunked into sweet chii sauce.

Sandra’s Best Tips

  • Leave the tails intact for easier handling and dipping
  • Use less cayenne pepper if you do not like things spicy
  • Place in a single layer without overcrowding to get the best crispy shrimp
  • Use cooking spray to prevent sticking and for the yummy crunchy coating
  • Prepare your dipping sauce before air frying so you are ready to serve
  • Serve immediately for the best shrimp texture and flavor

What is coconut shrimp air fryer time and temperature?

It takes 10 minutes at 350°F flipping after 6 minutes to get golden brown crispy shrimp in the air fryer.

Storage and freezing instructions

You can keep any leftover cooked shrimp once cooled in the fridge using an airtight container for up to 3 days. The breading will get soft as they sit in the fridge. They are best served hot out of the air fryer.

Reheat using in the air fryer, microwave, skillet on the stove. Reheat until just warmed through.

Freeze cooked but cooled shrimp in a freezer-safe container for up to 3 months.

Thaw in the fridge overnight before reheating.

Print
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Air Fryer Coconut Shrimp


  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

1 pound medium or large shrimp; tails attached, raw, peeled, and deveined.

1 tablespoon lemon juice squeezed

2 eggs, whisked

1 1/4 cup unsweetened shredded coconut flakes

3/4 cup panko breadcrumbs

1/2 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon coarse kosher salt

1 teaspoon black pepper

1 tablespoon cilantro, chopped

1/4 cup sweet chili sauce

Oil spray


Instructions

  1. Pat the shrimp dry with paper towels.
  2. Add the lemon juice to the shrimp. Toss the shrimp so it is fully coated. Set aside.
  3. In a bowl add the eggs. Whisk with a fork until fully combined. Set aside.
  4. In a separate bowl add the coconut and panko bread crumbs. Mix until combined. Set aside.
  5. In a bowl add the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix with a fork until fully combined.
  6. Add the shrimp to the flour mixture. Try not to get any excess lemon juice mixture into the flour. Press the shrimp into the flour mixture so the shrimp is fully coated.
  7. Transfer the coated shrimp to the egg wash. Gently toss so the shrimp is coated with egg wash.
  8. Dredge the coated shrimp into the coconut mixture. Press the coconut mixture into the shrimp.
  9. Spray the basket lining with oil. Place the shrimp in an even layer into the basket. Spray the top of the shrimp with the oil.
  10. Cook at 350° for 6 minutes. Flip the shrimp over. Spray the shrimp with oil and cook for an additional 4 minutes or until golden brown.
  11. Repeat until all the shrimp are cooked.
  12. Serve with the chili sauce and top with cilantro. 

Notes

Storage and freezing instructions:

You can keep any leftover cooked shrimp once cooled in the fridge using an airtight container for up to 3 days. The breading will get soft as they sit in the fridge. They are best served hot out of the air fryer.

Reheat using in the air fryer, microwave, skillet on the stove. Reheat until just warmed through.

Freeze cooked but cooled shrimp in a freezer-safe container for up to 3 months.

Thaw in the fridge overnight before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Air Fryer
  • Cuisine: American

Keywords: air fryer coconut shrimp, coconut shrimp in air fryer, coconut shrimp recipe

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