Air Fryer Coconut Shrimp

Air fryer coconut shrimp on a green plate with chile dipping sauce on the side
Prep Time
4 servings

These air-fryer coconut shrimp are the perfect combination of savoury and sweet. Serve them with a sweet chile sauce, for dipping.



Nonstick cooking spray
lb(s) large shrimp (16/20 count), peeled and deveined, tails on
Kosher salt and freshly ground black pepper
cup sweetened shredded coconut
cup panko breadcrumbs
cup all-purpose flour
large large eggs
Sweet chile sauce, for dipping



Special equipment: a 3.5-quart air fryer

Step 1

Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.

Step 2

Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.

Step 3

Whisk the flour with ¾ teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.

Step 4

Preheat the air fryer to 385º. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.

Step 5

Serve the coconut shrimp with some sweet chile sauce for dipping.

Rate Recipe

Be the first to rate Air Fryer Coconut Shrimp