How to Prepare Crunchy Coconut Shrimp with an Air Fryer

Delicious and Crunchy Air Fryer Coconut Shrimp prepared in less than 20 minutes and paired with an incredibly tasty chili dipping sauce! This starter is sure to impress, but it can also serve as a satisfying main course alongside a salad, vegetables, or in a wrap.

You will adore this simple coconut shrimp recipe! Succulent shrimp enveloped in a crispy mixture of shredded coconut and panko breadcrumbs, served with a delectably flavorful dipping sauce! The best part? No deep frying is needed in this recipe. These shrimp are made healthier with no oil directly in your air fryer. An appetizer that’s both sweet, savory, and perfectly crunchy!

Reasons to Love This

• Rich in flavor – you’ll savor the harmonious salty and sweet notes of this shrimp, enhanced by the sweet chili dipping sauce!
• Fast and simple – these crispy air fryer coconut shrimp can be whipped up in under 20 minutes!
• Nutrient-rich – no fried shrimp here! These shrimp are beautifully golden and crunchy right in the air fryer without any oil, making them a better choice.
• Flexible – these homemade coconut shrimp make for an excellent starter or a tasty meal paired with vegetables, on a salad, or in a wrap.

Essential Ingredients

• shrimp – either fresh or frozen large shrimp that has been thawed. Be sure to peel and devein the shrimp beforehand, keeping the tails intact. Only raw shrimp should be used, not pre-cooked ones.
• flour – I opted for whole wheat flour, but you can use all-purpose flour, gluten-free flour, or cornstarch to coat the shrimp prior to cooking.
• panko bread crumbs – I chose whole wheat panko, but regular panko or gluten-free breadcrumbs can work beautifully for that crisp coating.
• shredded coconut – I utilized unsweetened shredded coconut to keep the sugar low, but feel free to go with sweetened shredded coconut for a sweeter variation.
• eggs – this binds the breading to the shrimp. Egg whites are also a viable option.
• seasonings – a mix of garlic powder, paprika, kosher salt, and black pepper.

For the Dipping Sauce

• Thai sweet chili sauce – a delightful balance of sweetness and spice with red pepper flakes that pairs perfectly with the coconut shrimp! You might also consider apricot preserves or orange marmalade for an even sweeter sauce.
• mayonnaise – I prefer to use this avocado oil-based mayo whenever a recipe calls for mayo. It’s unsweetened and made with healthier ingredients, but any mayo or homemade version will suffice.
• ginger – freshly grated ginger adds fantastic flavor to this dipping sauce!
• cilantro – brings even more flavor and I enjoy using extra chopped cilantro as a garnish.

Steps to Air Fry Coconut Shrimp

1. Prepare the ingredients. Using three shallow bowls, mix the flour and seasonings in one bowl, beat the eggs in a different bowl, and combine the breadcrumbs and shredded coconut in the last bowl.
2. Coat the shrimp. Start by dipping the deveined shrimp into the flour mixture, shaking off any excess. Next, dip the shrimp in the egg mixture and finally in the breadcrumb-coconut mixture, pressing gently to ensure full coating. Repeat for all shrimp.
3. Air fry the shrimp. Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, arrange the shrimp in a single layer in the air fryer basket, ensuring they don’t overlap (this may need to be done in batches based on your air fryer’s capacity). Lightly spray the tops with olive oil. Cook for 10 minutes, flipping halfway through, until golden and crispy.
4. Prepare the dipping sauce. In a small bowl, combine the Thai sweet chili sauce, mayonnaise, grated ginger, and chopped cilantro and whisk until smooth. Serve with the shrimp, adding a squeeze of fresh lime juice (or lime zest) for extra flavor!

Baking Coconut Shrimp

If you don’t have an air fryer, you can easily bake the coconut shrimp in the oven. Spread the shrimp evenly on a prepared baking sheet, making sure not to overcrowd them. Spray lightly with oil and bake at 425 degrees F for 10-15 minutes, turning halfway through, until golden brown.

Thawing Frozen Shrimp

• Quick thaw – place frozen shrimp in a colander or large bowl and run cold water over them for 10-15 minutes, tossing occasionally to ensure even thawing. Pat dry with paper towels before cooking.
• Overnight thaw – transfer frozen shrimp (still in the bag or in a covered bowl) to the refrigerator. Allow shrimp to thaw slowly in the fridge for 12-24 hours. Drain excess liquid and pat dry before cooking.

Suggestions and Modifications

• Dry the shrimp – use paper towels to pat the shrimp dry before dredging in flour to help achieve maximum crispiness.
• Avoid overcrowding the shrimp – depending on your air fryer size, you might have to cook the shrimp in smaller batches to keep them crispy.
• Incorporate panko breadcrumbs – regular breadcrumbs can work, but panko brings that extra crunch! Gluten-free panko breadcrumbs are also available if necessary.
• Use sweetened vs unsweetened coconut – I utilized unsweetened coconut flakes in this recipe for a more savory flavor and lower sugar content, but sweetened coconut flakes will provide a more tropical taste.
• Add some heat – if you desire more spiciness, include a pinch of cayenne pepper into the breadcrumb mixture or mix sriracha sauce into the dipping sauce.
• Toast the coconut flakes – for added flavor, toast dried coconut flakes in a large nonstick skillet over medium heat for 5 to 7 minutes or until lightly golden.

Serving Suggestions

• As an appetizer with your preferred dipping sauce.
• On top of a fresh green salad with ginger sesame vinaigrette.
• As a main dish paired with coconut rice, coconut quinoa, rice noodles, or cilantro cauliflower rice alongside fresh vegetables for a tropical feast.
• In a wrap using soft tortillas or lettuce leaves, complement with sweet chili ginger sauce.

Preparation and Storage

For Storage: Leftover coconut shrimp can be refrigerated in a sealed, airtight container for up to 3 days.

To Freeze: If you thawed frozen shrimp for this recipe, do not refreeze. Only freeze if you used raw shrimp initially. Store in a freezer-safe container for up to 3 months.

To Reheat: Reheat leftovers in the air fryer at 350 degrees F for 3-4 minutes to regain crunchiness or warm them in a large skillet. Avoid using the microwave as that may render them soggy.

Additional Shrimp Recipes

I hope you all enjoy this Air Fryer Coconut Shrimp recipe! If you relish these as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I appreciate seeing all your delightful adaptations!