Air Fryer Coconut Shrimp
Air Fryer Coconut Shrimp are crispy, golden, and ready in 25 minutes. An easy appetizer or dinner with sweet chili dipping sauce.
Servings: 4 servings
Equipment
- paper towels
Ingredients
- 1 pound jumbo or large shrimp peeled and deveined (tail on or off)
- 2 large eggs beaten
- ½ cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground cumin
- cooking spray
- chopped cilantro (optional garnish)
- lime wedges (optional)
- sweet chili sauce for dipping
Instructions
- Preheat the air fryer to 375°F.
- Optional: Butterfly the shrimp by making a shallow cut along the outer curve, about ¾ of the way through. Do not cut all the way through. Gently open so it lays flatter.1 pound jumbo or large shrimp
- Place the beaten eggs in one bowl.2 large eggs
- In a second bowl, combine coconut, panko, flour, salt, and cumin.½ cup shredded unsweetened coconut, ½ cup panko breadcrumbs, 2 tablespoons all-purpose flour, 1 teaspoon salt, ½ teaspoon ground cumin
- Pat shrimp dry with paper towels.
- Dip each shrimp into the egg, then coat thoroughly in the coconut mixture. Press gently so the coating adheres.
- Arrange shrimp in a single layer in the air fryer basket. Do not overcrowd. Cook in batches if needed.
- Lightly spray the shrimp with cooking spray.cooking spray
- Cook for 6-8 minutes, flipping halfway through, until shrimp are pink, curled, opaque, and the coating is golden brown.
- Garnish with cilantro and lime wedges if desired. Serve immediately with sweet chili sauce.chopped cilantro, lime wedges, sweet chili sauce
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep the shrimp in a single layer, if possible, to help maintain texture.
♨️ REHEATING
- Air fryer - Reheat at 350°F for 3-4 minutes until crisp and heated through.
- Oven - Reheat at 350°F for 8-10 minutes on a baking sheet.
- Skillet - Heat over medium heat for 2-3 minutes per side until warmed through.
- Microwave - Not recommended, as the coating will soften.
❄️ FREEZING
- Freeze cooked shrimp in a single layer on a baking sheet before transferring to a freezer bag.
- Store up to 2 months.
- Reheat from frozen in the air fryer at 350°F for 6-8 minutes.
💡 TIPS FOR BEST RESULTS
- Pat shrimp dry before coating for better adhesion.
- Pulse coconut and panko in a food processor if the mixture seems too coarse.
- Do not overcrowd the basket to allow proper air circulation.
- Flip shrimp halfway through cooking for even browning.
- Watch closely during the final 1-2 minutes to avoid overcooking.
- Check the second batch 1-2 minutes sooner, as it may cook faster.
- Serve immediately for maximum crispness.
🍳 ALTERNATE COOKING METHODS
- Oven - Bake at 400°F for 10-12 minutes on a parchment-lined baking sheet, flipping halfway through.
- Deep fry - Fry in 350°F oil for 2-3 minutes until golden and cooked through.
- Pan-fry - Cook in a shallow layer of oil over medium heat for 2-3 minutes per side.
♻️ LEFTOVERS
- Slice and add to tacos with slaw and lime crema.
- Serve over a salad with mango or pineapple.
- Add to rice bowls with a drizzle of sweet chili.
📝 NOTES
- Butterfly shrimp to increase surface area and ensure even cooking.
- Tail-on shrimp are easier to handle when coating.
- Shrimp are done when pink, opaque, and slightly curled.
- Second batches often cook faster than the first.
- Press the coating gently onto each shrimp to help it adhere.
- Cook in batches if needed for best crisping.
- Serve immediately for the crispiest texture.
Nutrition
Serving: 0.25lb. | Calories: 237kcal | Carbohydrates: 12g | Protein: 21g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 1318mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 2mg
