Air Fryer Coconut Shrimp is the perfect combination of crispy, golden coating and plump, juicy shrimp inside. Made lighter in the air fryer instead of deep-frying, this recipe delivers restaurant-quality shrimp in just minutes. Pair it with a creamy Thai chili dipping sauce for a crowd-pleasing appetizer or snack.
Why You’ll Love This Recipe
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Quick and easy—ready in just over 20 minutes.
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Crispy coconut crust without deep-frying.
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Juicy jumbo shrimp with a light, crunchy coating.
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Uses simple pantry ingredients.
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Perfect for parties, appetizers, or a light meal.
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Customizable dipping sauce options.
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Healthier than traditional fried coconut shrimp.
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No mess from oil splatters.
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Freezer-friendly for make-ahead convenience.
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Kid-friendly and sure to impress guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb jumbo shrimp, defrosted, peeled, tails on (about 18–20 shrimp)
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⅓ cup all-purpose flour
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1 teaspoon lime zest
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¼ teaspoon salt
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2 eggs, lightly beaten
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1 cup sweetened shredded coconut
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½ cup panko bread crumbs
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⅓ cup mayonnaise
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1 tablespoon Thai sweet chili sauce
Directions
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Preheat the air fryer to 375°F.
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Dredge the shrimp: In a shallow bowl, combine flour, lime zest, and salt. Coat each shrimp lightly in this mixture.
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Dip in egg: Place beaten eggs in a separate shallow bowl. Dip each floured shrimp into the eggs until coated.
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Coat with coconut mixture: In another bowl, mix shredded coconut and panko breadcrumbs. Press each shrimp into the coconut mixture to coat completely.
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Air fry: Arrange shrimp in a single layer in the air fryer basket. Cook for 6 minutes, flipping halfway, until golden brown and crispy.
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Make the sauce: While shrimp cook, combine mayonnaise and Thai sweet chili sauce in a small bowl.
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Serve: Serve shrimp hot with dipping sauce and lime wedges if desired.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 6 minutes
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Total Time: 21 minutes
Variations
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Spicy Coconut Shrimp: Add a pinch of cayenne or chili flakes to the coconut-panko mixture.
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Gluten-Free: Use gluten-free flour and breadcrumbs.
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Unsweetened coconut: For a less sweet version, use unsweetened shredded coconut.
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Different dipping sauces: Try mango chutney, sweet and sour sauce, or sriracha mayo.
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Baked Coconut Shrimp: Bake at 400°F for 12–15 minutes, flipping halfway, until golden brown.
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Add herbs: Mix fresh cilantro or parsley into the coconut-panko coating.
Storage/Reheating
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Refrigerator: Store leftover shrimp in an airtight container in the fridge for up to 3 days.
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Freezer: Freeze uncooked, coated shrimp on a baking sheet, then transfer to a freezer bag for up to 3 months. Air fry straight from frozen, adding 2–3 minutes.
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Reheating: Reheat in the air fryer at 350°F for 3–4 minutes until crispy. Avoid microwaving to maintain crunch.
FAQs
Can I use smaller shrimp?
Yes, just reduce the cook time by 1–2 minutes to avoid overcooking.
Can I make these ahead of time?
Yes, coat the shrimp in advance and refrigerate for up to 24 hours before cooking.
Can I bake coconut shrimp instead of air frying?
Yes, bake at 400°F for 12–15 minutes, flipping halfway, until golden.
What can I substitute for panko breadcrumbs?
Crushed cornflakes or regular breadcrumbs work, though panko gives the crispiest texture.
Is the coconut sweetened or unsweetened?
This recipe uses sweetened shredded coconut, but unsweetened works for a less sweet version.
How do I keep the coating from falling off?
Press the coconut mixture firmly onto the shrimp and avoid overcrowding in the air fryer.
Can I use frozen shrimp?
Yes, just thaw them first, pat dry, and proceed with the recipe.
What dipping sauces go well with coconut shrimp?
Sweet chili mayo (as in the recipe), mango chutney, pineapple salsa, or even a creamy garlic sauce.
How do I know the shrimp are done?
The coating will be golden and crispy, and the shrimp should be opaque and firm inside.
Can I double the recipe?
Yes, but cook in batches so the air fryer basket isn’t overcrowded.
Conclusion
Air Fryer Coconut Shrimp is a quick, healthier alternative to deep-fried shrimp with the same irresistible crunch and flavor. Perfect for entertaining or a weeknight treat, this recipe pairs beautifully with sweet chili mayo or your favorite dipping sauce. With minimal prep and a short cook time, you’ll have a restaurant-quality appetizer on the table in no time.
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Air Fryer Coconut Shrimp
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This easy Peach Galette recipe is a rustic summer dessert featuring juicy peach slices layered over a cinnamon-sugar spiced puff pastry base. Baked to golden perfection with a buttery finish, it’s a quick and elegant treat that’s perfect with ice cream.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 2 teaspoons cinnamon
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 4–5 medium peaches, sliced 1/3 inch thick
- 1 large egg, whisked
- 2 tablespoons coarse granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry to fit the bottom of a 10-inch oven-safe skillet. Press gently into the base and slightly up the sides. Chill while preparing filling.
- In a small bowl, mix cinnamon, brown sugar, and cornstarch.
- Sprinkle half of the cinnamon-sugar mixture over the base of the puff pastry.
- Arrange sliced peaches in overlapping circles or rows on top.
- Sprinkle remaining cinnamon-sugar mixture over peaches.
- Fold pastry edges slightly over the filling to form a rustic border.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Drizzle melted butter over the peaches.
- Bake for 30–35 minutes or until the crust is golden and peaches are bubbling.
- Let cool for 10–15 minutes before serving. Enjoy warm with whipped cream or ice cream.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven to maintain crispness.
- This recipe works with other stone fruits like nectarines or plums as well.
- Author: Maya
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 17g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 51mg