Delicious and Crunchy Air Fryer Coconut Shrimp prepared effortlessly in less than 20 minutes and paired with an incredibly tasty chili dipping sauce! This starter is always a favorite among guests, but also serves as a hearty main course alongside a salad, vegetables, or wrapped up in a tortilla.
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This simple coconut shrimp recipe is bound to impress you! Plump shrimp enveloped in a crispy mixture of shredded coconut and panko bread crumbs, served with a delectably yummy sauce! And the cherry on top? This recipe requires no deep frying. The shrimp are prepared healthier without any oil right in the air fryer. A delightful starter that offers a sweet, savory, and perfectly crispy bite!
Why You’ll Adore This
- Flavorful – you’ll enjoy the blend of salty and sweet notes in this shrimp, with the sweet chili sauce adding even more taste!
- Fast and simple – these crunchy air fryer coconut shrimp come together in a mere 20 minutes!
- Nutritious – no frying here! These shrimp are achieving that golden, crispy finish in the air fryer with no oil, making them a healthier choice.
- Flexible – these homemade coconut shrimp make an excellent starter or a tasty dish served with vegetables, in a salad, or a wrap.
Necessary Ingredients
- shrimp – large shrimp, whether fresh or thawed from frozen, works perfectly. Ensure the shrimp is peeled and deveined, leaving the tails on. Use only raw shrimp, not precooked varieties.
- flour – whole wheat flour is what I used, but all-purpose flour, gluten-free flour, or even cornstarch can be used for coating the shrimp before cooking.
- panko bread crumbs – I preferred whole wheat panko breadcrumbs, but regular or gluten-free panko can be used to achieve that crunchy coating.
- shredded coconut – I used unsweetened shredded coconut for lower sugar content, but sweetened shredded coconut can also be used for a sweeter taste.
- eggs – these help to coat the shrimp and function as a binder for the breading. Egg whites work just as well.
- seasonings – a mix of garlic powder, paprika, kosher salt, and black pepper.
For the Dipping Sauce
- Thai sweet chili sauce – a tasty sweet and spicy condiment with red pepper flakes that pairs beautifully with coconut shrimp! Apricot preserves or orange marmalade can also be used for a sweeter alternative.
- mayonnaise – I prefer using this avocado oil-based mayo for recipes requiring mayo. It contains no sugar and is made with healthier ingredients, although any mayo or homemade version will suffice.
- ginger – fresh grated ginger adds a wonderful taste to this dipping sauce!
- cilantro – for added flavor, and I like to sprinkle extra chopped cilantro for garnish.
Instructions for Air Frying Coconut Shrimp
- Prep ingredients. Using three shallow bowls, mix the flour with seasonings in one, beat the eggs in a second, and combine the bread crumbs with shredded coconut in the third.
- Coat the shrimp. First, dip the deveined shrimp into the flour mixture, shaking off any excess. Next, dredge the shrimp in the egg mixture, and finally, coat with the breadcrumb and coconut mix, pressing firmly to cover all sides. Repeat for all shrimp.
- Air fry shrimp. Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, add the shrimp in a single layer, ensuring they do not touch (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, turning halfway through, until they are golden and crispy.
- Prepare the dipping sauce. In a small bowl, whisk together the Thai sweet chili sauce, mayo, grated ginger, and cilantro until blended. Serve with the shrimp and enjoy!
How to Bake Coconut Shrimp
If you lack an air fryer, baking coconut shrimp in the oven is simple. Spread the shrimp evenly on a prepared baking sheet, ensuring they aren’t crowded. Spray the tops with a bit of oil and bake at 425 degrees F for 10-15 minutes, flipping halfway, until golden brown.
How to Thaw Frozen Shrimp
- Quick thaw – place frozen shrimp in a colander or large bowl, then run cold water over them for 10-15 minutes, tossing occasionally to ensure even thawing. Pat dry with paper towels before cooking.
- Overnight thaw – place frozen shrimp (in their bag or a covered bowl) in the refrigerator. Allow them to thaw slowly for about 12-24 hours. Drain any excess liquid and pat dry before cooking.
Avoid thawing shrimp at room temperature on the counter, as this can promote bacterial growth and make them unsafe to eat.
Helpful Tips and Variations
- Dry shrimp thoroughly – use paper towels to dry the shrimp before dredging in flour, which helps achieve maximum crispiness.
- Don’t overcrowd shrimp – depending on your air fryer size, you may need to cook the shrimp in batches to keep them crispy.
- Opt for panko breadcrumbs – while regular breadcrumbs will do, panko provides extra crunch! Gluten-free panko breadcrumbs can also be used when necessary.
- Sweet vs unsweetened coconut – I used unsweetened coconut flakes for a more savory flavor and lower sugar content, but sweetened coconut can lend a more tropical taste.
- Add some spice – for additional heat, sprinkle a bit of cayenne pepper into the breadcrumb mixture or add sriracha sauce to the dipping sauce.
- Toast the coconut flakes – for extra flavor, toast the dried coconut flakes in a large nonstick skillet over medium heat for 5 to 7 minutes until lightly golden.
Serving Suggestions
- As an appetizer paired with your favorite dipping sauce.
- On top of a fresh green salad drizzled with ginger sesame vinaigrette.
- As a hearty main course served alongside coconut rice, coconut quinoa, rice noodles, or cilantro cauliflower rice with fresh veggies for a tropical meal.
- In a wrap with soft tortillas or lettuce leaves drizzled with sweet chili ginger sauce.
Preparation and Storage
To Store: Leftover coconut shrimp can be kept in a sealed, airtight container in the refrigerator for up to 3 days.
To Freeze: If you thawed frozen shrimp for this recipe, do not refreeze. Only freeze raw shrimp. 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 to 4 minutes for that crispy texture, or warm them in a large skillet. Microwaving is not recommended, as it may cause sogginess.
Additional Shrimp Recipes
I hope you all relish this Air Fryer Coconut Shrimp recipe! If you enjoy these as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delightful recreations!
For the Dipping Sauce:
Use three shallow bowls to mix flour and seasonings in one, beat eggs in another, and combine breadcrumbs and shredded coconut in the third.
Begin by dipping the shrimp into the flour mixture, shaking off any excess. Then dredge in the egg mixture and finally into the breadcrumb mixture, pressing gently to coat all sides. Repeat until all shrimp are coated.
- Preheat your air fryer to 375 degrees F and spray the basket with cooking spray. Once preheated, arrange the shrimp in a single layer inside the basket, avoiding overlap (this might require cooking in batches due to air fryer size).
Lightly spray the tops with olive oil. Cook for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
For the dipping sauce, whisk the Thai sweet chili sauce, mayo, grated ginger, and chopped cilantro in a small bowl until well mixed. Serve alongside the shrimp and enjoy!
Serving: 1/4th recipe with dipping sauce | Calories: 313kcal | Carbohydrates: 25.8g | Protein: 22.4g | Fat: 14.1g | Saturated Fat: 7.2g | Cholesterol: 131.8mg | Sodium: 550.2mg | Fiber: 3.2g | Sugar: 12.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
**How to Create Crispy Coconut Shrimp in an Air Fryer**
Coconut shrimp is an enticing dish that merges the sweetness of coconut with the savory flavor of shrimp, resulting in a wonderful appetizer or main course. Preparing this dish in an air fryer not only makes it healthier by cutting down on oil but also guarantees a crispiness that’s hard to achieve with conventional frying techniques. Here’s a detailed guide for making crispy coconut shrimp using an air fryer.
**Ingredients:**
– 1 pound of large shrimp, cleaned and deveined
– 1/2 cup of all-purpose flour
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 2 large eggs
– 1 cup of shredded unsweetened coconut
– 1/2 cup of panko breadcrumbs
– Cooking spray
**Instructions:**
1. **Prep the Shrimp:**
– Begin by rinsing the shrimp with cold water and drying them off with paper towels. This helps the coating to stick better.
2. **Set Up the Breading Station:**
– In a shallow dish, combine the flour, salt, and pepper.
– In a second bowl, whip the eggs well.
– In a third dish, mix the shredded coconut with panko breadcrumbs.
3. **Coat the Shrimp:**
– Dredge each shrimp in the flour mixture, ensuring it’s lightly coated. Shake off any excess flour.
– Dip the shrimp into the beaten eggs, letting any excess drip off.
– Finally, coat the shrimp in the coconut and panko mixture, pressing lightly to achieve an even coating.
4. **Preheat the Air Fryer:**
– Preheat the air fryer to 400°F (200°C) for approximately 3-5 minutes. This ensures an even cooking process and a crispy finish.
5. **Arrange the Shrimp:**
– Lightly spray the basket of the air fryer with cooking spray to prevent sticking.
– Arrange the coated shrimp in one layer in the basket. Avoid overcrowding; you may need to cook in batches depending on your air fryer size.
6. **Cook the Shrimp:**
– Cook the shrimp at 400°F (200°C) for 8-10 minutes, flipping them halfway through cooking. The shrimp should turn golden brown and crispy.
7. **Serve:**
– Once done, take the shrimp out of the air fryer and serve immediately. They pair wonderfully with sweet chili sauce or a tangy dipping sauce of your choice.
**Tips for Optimal Results:**
– **Even Coating:** Each shrimp should be coated uniformly at every phase for the best texture.
– **Batch Cooking:** If cooking in multiple rounds, keep previously cooked shrimp warm in an oven set to a low temperature until everything is ready.
– **Freshness:** For the best taste and texture, use fresh shrimp. If you’re using frozen shrimp, ensure they are fully thawed and dried before coating.
By adhering to these steps, you can savor tasty, crispy coconut shrimp with less oil and effort, thanks to the convenience of an air fryer. This method not only heightens the flavor but also results in a healthier version of a cherished dish. Enjoy your crispy coconut shrimp as a delightful appetizer or a fulfilling main dish!