Air Fryer Coconut Shrimp

Jumbo shrimp coated in sweetened coconut and panko and air fried until golden, with a sweet chili and lime dipping sauce. Serves 4.

Dairy-freeHigh-protein

Contains: egg, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 10 min
  • Total 30 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Golden air fryer coconut shrimp with sweet chili dipping sauce

Restaurant coconut shrimp are deep fried; in the air fryer the coconut toasts to a deep golden brown with only a mist of oil.

Use the biggest shrimp you can find so they stay juicy while the coating crisps.

Instructions

  1. Heat the air fryer. Heat the air fryer to 400°F.
  2. Set up the coating. Mix the flour and salt in one shallow dish, beat the eggs in a second, and mix the coconut and panko in a third.
  3. Coat. Holding each shrimp by the tail, dredge in flour, dip in egg and press into the coconut mixture.
  4. Air fry. Arrange in a single layer, mist with cooking spray and cook 8 to 10 minutes, turning once, until golden and the shrimp are opaque (145°F).
  5. Serve. Stir the sweet chili sauce and lime juice together and serve with the shrimp.

Nutrition per serving (estimated)

450Calories
35 gCarbohydrates
4 gFiber
31 gNet carbs
42 gProtein
17 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeHigh-protein

Tips

  • Watch the last few minutes: coconut goes from golden to burnt quickly.
  • Cook in batches so the shrimp do not touch.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best right away. Refrigerate leftovers up to 2 days and reheat in the air fryer at 375°F for 3 to 4 minutes; the coconut coating turns soggy in the microwave.

Questions about this recipe

Can I use frozen shrimp?
Yes. Thaw them in the refrigerator or under cold running water and pat dry before coating.
Can I make coconut shrimp ahead?
Coat them up to 4 hours ahead and refrigerate on a tray, then air fry just before serving.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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