Air Fryer Coconut Shrimp

If you’re craving crispy, golden shrimp without the mess of deep frying, Air Fryer Coconut Shrimp is the answer. These shrimp are coated in a crunchy coconut-panko mixture and cooked to perfection in the air fryer.

Paired with a creamy spicy mayo dipping sauce, they’re perfect as an appetizer, snack, or even a light meal!

What is Coconut Shrimp?

Coconut shrimp is a popular dish where juicy shrimp are coated with shredded coconut and breadcrumbs, then fried (or in this case, air fried!) until crispy. The coconut adds a tropical, slightly sweet flavor that perfectly complements the savory shrimp. It’s commonly served with a tangy or spicy dipping sauce for a burst of flavor.

Why You’ll Love This Recipe

• Crispy and delicious: The panko and coconut create the ultimate crunchy coating without deep frying.
• Quick and easy: Ready in under 30 minutes, thanks to the air fryer!
• Healthier option: Using the air fryer reduces oil while still delivering that crispy texture.
• Perfect flavor balance: The savory shrimp, nutty coconut, and spicy mayo make every bite irresistible.
• Impressive yet simple: Looks fancy but is super easy to make for any occasion.

Ingredients

For the Coconut Shrimp:

• Large Shrimp: Peeled, deveined, and tails on for easy eating and a beautiful presentation.
• All-Purpose Flour: Helps the coating stick to the shrimp.
• Eggs: Acts as a binder to help the coconut-panko mixture adhere evenly.
• Panko Breadcrumbs: Adds extra crunch compared to regular breadcrumbs.
• Shredded Coconut: Provides a nutty, slightly sweet flavor and golden crispiness. Use unsweetened for a balanced flavor or sweetened for a touch of sweetness.
• Smoked Paprika: Adds a subtle smoky flavor to the coating.
• Garlic Powder: Brings an extra layer of savory depth to the shrimp.
• Salt: Enhances the overall flavor of the shrimp and coating.
• Black Pepper: Adds a hint of sharpness to balance the coconut.
• Avocado Oil Spray: Helps the shrimp crisp up evenly in the air fryer without excess oil. You can use any oil you have if you don't have Avocado Oil.

For the Spicy Mayo Dipping Sauce:

• Kewpie Mayo: A creamy Japanese mayonnaise that makes the dipping sauce extra rich.
• Thai Sweet Chili Sauce: Provides a sweet and tangy base with a little spice.
• Lime Juice: Adds brightness and a bit of acidity to balance the creamy sauce.
• Sriracha Sauce: Gives the dipping sauce its signature kick of heat.

How to Make Air Fryer Coconut Shrimp

Step 1: Prepare the Coating

Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix panko breadcrumbs, shredded coconut, smoked paprika, garlic powder, salt, and black pepper.

Step 2: Coat the Shrimp

Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it’s fully coated, then press into the coconut-panko mixture until evenly covered.

Step 3: Air Fry the Shrimp

Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with avocado oil spray. Arrange the shrimp in a single layer, ensuring they aren’t touching. Lightly spray the tops with oil.

Cook for 7–9 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Dipping Sauce

While the shrimp is cooking, mix the kewpie mayo, Thai sweet chili sauce, lime juice, and sriracha sauce in a small bowl. Adjust the spice level to your preference.

Step 5: Serve and Enjoy

Serve the hot, crispy coconut shrimp with the spicy mayo dipping sauce on the side.

Storage

These shrimp are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the air fryer for a few minutes to restore crispiness.

Tips

• Don’t overcrowd the air fryer: Cook in batches to ensure the shrimp cook evenly and stay crispy.
• Use unsweetened coconut: For a more balanced flavor, opt for unsweetened shredded coconut. If you prefer a sweeter touch, sweetened coconut works great too.
• Reheat for crunch: If reheating, use the air fryer or oven to bring back that crispy texture – microwaving will make them soft.

Air Fyrer Coconut Shrimp

Print

Serves: 2 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 1 lb large shrimp (peeled, deveined, tails on)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ½ cup panko breadcrumbs
• ½ cup shredded coconut (unsweetened preferred, but sweetened works for a sweeter touch)
• ¼ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Freshly cracked black pepper
• Avocado oil spray

Spicy Mayo Dipping Sauce:

• ¼ cup kewpie mayo
• 2 tablespoon Thai sweet chili sauce
• 1-2 teaspoon lime juice
• 1-2 teaspoon sriracha sauce

Instructions

1. Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In a third bowl, combine panko breadcrumbs, shredded coconut, paprika, garlic powder, salt, and black pepper.
2. Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip the shrimp into the beaten eggs, ensuring it’s fully coated. Press the shrimp into the coconut-panko mixture, coating evenly.
3. Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, ensuring they don't touch and aren't overcrowded (you may need to cook in batches). Spray the tops of the shrimp lightly with cooking spray.
4. Cook for 7-9 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
5. While shrimp is cooking, mix ingredients for the spicy mayo sauce in a small bowl.
6. Serve the crispy coconut shrimp hot with the dipping sauce on the side.