Air Fryer Coconut Shrimp brings the taste of the tropics to your kitchen in just 20 minutes. Crispy, golden shrimp coated in sweet coconut flakes offer a perfect balance of crunch and tenderness. The air fryer locks in juiciness while keeping the dish light and guilt-free, with a satisfying texture that’s hard to resist.
Each bite delivers a burst of flavor, from the subtle sweetness of coconut to the savory richness of perfectly cooked shrimp. With 23g of protein and a hint of tropical flair, this dish is a quick, wholesome meal or appetizer that feels indulgent yet wholesome. It’s a crowd-pleaser that’s as easy to make as it is delicious to enjoy.
What You’ll Need for Air Fryer Coconut Shrimp
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup unsweetened shredded coconut (sweetened can be used, but it will make the shrimp sweeter)
- ¾ cup Panko breadcrumbs (regular breadcrumbs work too, but Panko adds extra crunch)
- 2 eggs
- 1 Tablespoon water
- 1 pound uncooked jumbo shrimp, deveined and tail on (tail-off works too, but tails add a nice presentation)
- Coconut cooking spray (regular non-stick cooking spray is fine if you don’t have coconut)
- Sweet chili sauce, for dipping (optional: substitute with your favorite dipping sauce)
How to Make Air Fryer Coconut Shrimp
- Set up your dredging station: In one bowl, whisk together the flour, salt, and pepper. In a second bowl, combine the shredded coconut and Panko breadcrumbs. In a third bowl, whisk the eggs and water together.
- Prep the air fryer: Preheat the air fryer to 375°F. Lightly grease the air fryer basket with coconut cooking spray (or regular non-stick spray). Line a baking sheet with parchment paper for easy cleanup.
- Bread the shrimp: Working one handful at a time, coat each shrimp in the flour mixture, then dip it into the egg mixture, and finally coat it thoroughly in the coconut-Panko mixture. Place the breaded shrimp in a single layer on the prepared baking sheet. Repeat until all shrimp are coated.
- Air fry the shrimp: Arrange the shrimp in a single layer in the air fryer basket, making sure not to overcrowd it. Cook in batches if needed. Air fry for 5 minutes, then flip the shrimp and air fry for another 5 minutes, or until golden brown and crispy.
- Serve: Transfer the shrimp to a serving plate and serve immediately with sweet chili sauce or your preferred dipping sauce. Enjoy while hot!
Dipping Sauce Ideas to Elevate Your Shrimp
While sweet chili sauce is a classic pairing, why not mix it up? Try a tangy mango-lime dipping sauce by blending ½ cup mango puree, 1 tablespoon lime juice, and a pinch of chili flakes. For a creamy option, whip up a spicy sriracha mayo by mixing ¼ cup mayo, 1 teaspoon sriracha, and a squeeze of lemon. These sauces add a burst of flavor that complements the crispy coconut shrimp perfectly!
Perfect Pairings: What to Serve with Coconut Shrimp
Turn this dish into a complete meal by pairing it with jasmine rice or a fresh tropical salad made with pineapple, mango, and avocado. For a lighter option, serve with steamed veggies like broccoli or snap peas. Don’t forget a wedge of lime for an extra zesty kick!
How to Store and Reheat for Maximum Crispiness
Store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the air fryer at 375°F for 2-3 minutes. This will help restore their crunch without drying them out. Avoid microwaving, as it can make the coating soggy.
Time-Saving Tips for Busy Cooks
Prep your shrimp ahead of time by deveining and cleaning them the night before. You can also set up your dredging station in advance and store it in the fridge. If you’re short on time, use pre-cooked shrimp and reduce the air fryer time to 3-4 minutes per side—just enough to crisp up the coating.
Air Fryer Tips for Perfectly Crispy Shrimp
To ensure even cooking, arrange the shrimp in a single layer without overcrowding the basket. If your air fryer has a smaller capacity, cook in batches. For extra crispiness, lightly spray the shrimp with coconut oil before air frying. And remember, flipping halfway through is key to achieving that golden, crunchy texture!
Air Fryer Coconut Shrimp
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup unsweetened shredded coconut
- ¾ cup Panko Bread crumbs
- 2 eggs
- 1 Tablespoon water
- 1 pound uncooked jumbo shrimp, deveined and tail on you can use tail on if you prefer
- coconut cooking spray regular non-stick cooking spray will also work
- sweet chili sauce for dipping
Instructions
- Set up your dredging station. In one bowl, whisk together the flour, salt, and pepper. In another bowl, whisk together the coconut and panko. In a third bowl, whisk together the eggs and water.
- Prep. Preheat the air fryer to 375°F and grease the basket with non-stick cooking spray (I like using coconut cooking spray for this recipe). Line a baking sheet with parchment paper.
- Bread the shrimp. One handful at a time, coat the shrimp in the flour mixture and then dip it in the egg mixture. Finally, coat the shrimp in the coconut mixture. Arrange the breaded shrimp in a single layer on the prepared baking sheet. Repeat with the remaining shrimp.
- Air fry. Arrange the shrimp in a single layer in the basket of the preheated air fryer. Be careful not to crowd the basket. If you need to fry in batches, do so. Air fry for 5 minutes, flip, and air fry for another 5 minutes.
- Serve. Serve hot with sweet chili sauce.