This Air Fryer Coconut Shrimp delivers restaurant-style crunch without the mess of deep frying. In just 12 minutes, the shrimp turn out golden, crispy on the outside, and tender inside. After testing multiple popular methods, this one consistently produces light, crunchy coating with juicy shrimp every time.
Perfect Air Fryer Coconut Shrimp Recipe
What makes this recipe stand out is the balance of shredded coconut and panko breadcrumbs. The coconut gives natural sweetness and texture, while panko ensures extra crispiness. With no hot oil required, you’ll achieve that crunchy bite with a fraction of the calories and cleanup.
Ingredients
- 1 lb large raw shrimp, peeled and deveined, tails on
- ¼ cup all-purpose flour (or coconut/almond flour for GF option)
- ½ tsp garlic powder
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- 2 large eggs, beaten
- ¾ cup unsweetened shredded coconut
- ¼ cup panko breadcrumbs (GF if preferred)
- Cooking spray
- Sweet chili sauce, for serving
- Optional garnish: chopped parsley, lime wedges
Ingredient Tips
- Keep tails on for easier dipping.
- Unsweetened coconut prevents the coating from burning too quickly.
- Pat shrimp completely dry before dredging to help the coating stick.
Instructions
- Preheat the air fryer to 360°F (182°C) for 3 minutes and lightly spray the basket with cooking spray.
- Prepare three shallow bowls: flour mixed with garlic powder, salt, and pepper in one; beaten eggs in another; shredded coconut mixed with panko in the third.
- Coat shrimp in flour, dip into beaten eggs, then press into the coconut-panko mix until fully coated. Place on a plate until all shrimp are breaded.
- Arrange shrimp in the air fryer basket in a single layer, leaving space between each. Spray lightly with cooking spray.
- Air fry for 6 minutes, flip each shrimp, spray again, and cook for another 4–6 minutes until golden brown and crispy.
- Season immediately with extra salt if needed. Serve hot with sweet chili sauce, lime wedges, or your favorite dip.
Air Fryer Settings & Tips for Coconut Shrimp
Temperature & Timing Guide
- 360°F (182°C) is ideal for even crisping without burning the coconut.
- Large shrimp: 10–12 minutes total.
- Medium shrimp: 8–10 minutes.
- Ensure shrimp reaches an internal temperature of 120°F (49°C) for perfect doneness.
Pro Tips for Best Results
- Don’t overcrowd: Cook in 2 batches for 1 lb of shrimp.
- Extra crisp factor: Spray the coated shrimp before cooking and again after flipping.
- Golden finish: Shrimp should be deeply golden with crispy edges. If still pale, add 2–3 more minutes.
- Flavor upgrade: Mix a pinch of cayenne into the flour for a spicier bite.
Serving & Storage for Air Fryer Coconut Shrimp
Best Pairings
- Dips: Sweet chili sauce, mango salsa, sriracha mayo, or honey mustard.
- Meals: Toss into shrimp tacos with slaw or serve over a crisp salad.
Perfect Side Dishes
- Air Fryer French Fries for a fun “shrimp and fries” combo.
- Garlic Air Fryer Green Beans for a lighter pairing.
- Coconut Rice for a tropical-inspired plate.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months. Cool fully before sealing.
- Reheat in the air fryer at 350°F (175°C) for 3–4 minutes until crispy. Avoid microwaving to keep the coating crunchy.
Conclusion
This air fryer method produces perfectly crispy coconut shrimp every time. With just 12 minutes of cook time and minimal oil, you’ll enjoy a crunchy, golden appetizer or meal addition that tastes like it came from a restaurant kitchen.
