Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air Fryer Coconut Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 330 reviews
  • Author: Emily
  • Prep Time: 5 mins
  • Cook Time: 9 mins
  • Total Time: 25 mins
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: American

Description

Crispy and flavorful Air Fryer Coconut Shrimp coated with panko and shredded sweetened coconut, served with a spicy and tangy sriracha chili mayo dipping sauce. A quick and easy appetizer or main dish perfect for seafood lovers looking for a deliciously crunchy treat without deep frying.

Ingredients

Units Scale

For the Shrimp

  • 1/2 cup all-purpose flour
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup panko bread crumbs
  • 1/2 cup shredded sweetened coconut
  • 2 large eggs, beaten
  • 1 lb. large tail-on shrimp, peeled and deveined

For the Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 Tbsp. sriracha
  • 1 Tbsp. Thai sweet chili sauce

Instructions

  1. Prepare Coatings: In three separate shallow bowls, season the flour with kosher salt and freshly ground black pepper in the first bowl. Combine panko bread crumbs and shredded sweetened coconut in the second bowl. Beat the eggs in the third bowl until smooth.
  2. Coat the Shrimp: Working one shrimp at a time, first dip the peeled and deveined shrimp into the seasoned flour, shaking off any excess. Then dip into the beaten eggs, followed by the panko and coconut mixture, gently pressing to ensure the coating adheres well.
  3. Air Fry the Shrimp: Place the coated shrimp in a single layer inside the air fryer basket. Cook at 400°F for 7 to 9 minutes, or until the shrimp are golden brown and cooked through, flipping once halfway if needed to ensure even crispness.
  4. Make the Dipping Sauce: In a small bowl, mix together mayonnaise, sriracha, and Thai sweet chili sauce until well combined.
  5. Serve: Arrange the cooked coconut shrimp on a serving platter and serve immediately alongside the spicy sriracha chili mayo dipping sauce.

Notes

  • For extra crispiness, lightly spray the coated shrimp with cooking oil before air frying.
  • Make sure shrimp are fully thawed and patted dry before coating for best adhesion.
  • Adjust the heat level in the dipping sauce by varying the amount of sriracha.
  • Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the air fryer.

Nutrition

  • Serving Size: 4 shrimp per serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 195mg

Find it online: https://emilyquickdinners.com/air-fryer-coconut-shrimp-recipe/