Air-Fried Coconut Shrimp is such a fun & tasty tropical-inspired dish! It makes a great appetizer, or you can serve it as a main meal with some fries. Don't forget the sweet chili sauce on the side for dipping!
Coconut shrimp is light and flavorful, and features my absolute favorite protein. I love making a big batch for Game Day because it's handheld, easy to eat, and delicious!
Air frying is my #1 method to cook coconut shrimp (less oil and calories, yes please!) but I also include instructions below for how to bake these in the oven.
The Coined Breakdown
- Total Cost per serving: $2.66
- Total Cost (about 6 servings): $15.97
- Those Other Guys: $17.95 per serving
Ingredients
- Jumbo Shrimp: We want XL or jumbo-sized shrimp for this recipe. Be sure to wash, peel (but leave the tails on), and pat them dry!
- Shredded Coconut: I typically use unsweetened, shredded coconut for this recipe. However, the last time I made this, we accidentally got the sweetened kind and it was still good!
- Panko Bread Crumbs: Some panko bread crumbs give the perfect crunch to these shrimp. I get the unseasoned variety so I can customize the flavor.
- Egg: The egg makes our coating stick perfectly to the shrimp during the dredging process.
- Seasonings: Some garlic powder goes into our coconut and panko topping. Salt, pepper, and smoked paprika are stirred into the flour that we dip the shrimp in. And a bit of lime juice is stirred into the eggs for a hint of acidity.
Variations and Substitutions
Baked Coconut Shrimp: You can actually bake these as well! Simply spray with non-stick avocado oil spray, and bake at 375°F for 10 - 12 minutes until golden brown and crispy.
Whole30 Coconut Shrimp: Omit the panko breadcrumbs and use almond flour instead of regular all-purpose flour. With these, I like to pulse the unsweetened coconut flakes in a food processor to make them a little smaller! Dip them in a homemade aioli.
How to Make Coconut Shrimp in the Air Fryer
Step 1: To begin, create your dredging station.
Add flour, salt, pepper, and paprika to one bowl. Whisk eggs and lime juice in another bowl. In a wide, shallow bowl, mix together panko, shredded coconut, and garlic powder.
Step 2: Begin by dipping your shrimp into the flour bowl, until fully covered.
Be sure to leave the tails on the shrimp for easy handling.
Step 3: Next, dip the flour-coated shrimp into the egg bowl.
Shake off any excess egg, then place the shrimp into the coconut bowl. Press the coconut topping onto both sides of the shrimp thoroughly.
Step 4: Let the coated shrimp rest on a parchment-lined sheet pan for 5 minutes while you finish dipping and preheat the air fryer.
Air fry at 350°F for 5 minutes, flipping halfway, until golden brown. It's that easy!
Recipe Pro Tips
- Keep the tails on. Keep the tails on each shrimp for easier handling, both while dipping and when it's time to eat.
- Chop the shredded coconut. To get a more even coating, run your shredded coconut through a food processor to create smaller pieces before adding to the dredging bowl.
- Don't crowd. If you crowd your air fryer basket, it can affect the final texture of your coconut shrimp. For perfectly crispy shrimp, air fry in batches. If you need a lot of shrimp at once, see below for my crispy oven bake instructions!
Recipe FAQs
Every air fryer is different! I recommend doing a test run of just a few shrimp before frying your entire batch. This allows you to adjust the time and/or temperature for your machine.
I'm using a Ninja air fryer, for reference.
Store these in an airtight container in the refrigerator for up to 5 days (if they last that long!)
To reheat, throw them back into the air fryer for 2 or so minutes until warmed through and crispy.
Many restaurants serve coconut shrimp as a tasty appetizer. You can do the same.
I've also made this into a full meal by adding a few sides like French fries, roasted brussels, and some good dipping sauces.
You sure can!
To bake: Spray cooking spray on top, and bake at 375°F for 10-12 minutes, flipping halfway through, until the shrimp are golden brown.
You can also deep fry: Heat up some vegetable oil in a pot over medium-high heat.
Fry in batches until golden brown, usually 3-5 minutes. Set on a paper towel-lined plate to drain before serving.
Other Air Fryer Appetizer Recipes You'll Love!
If you tried this Air Fryer Coconut Shrimp Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Air-Fried Coconut Shrimp
Equipment
- 2 Small Bowls
- 1 Wide, Shallow Bowl
- Sheet Pan
- Parchment Paper
- Air Fryer
Ingredients
- ¾ cup Panko bread crumbs
- 1 cup unsweetened shredded coconut
- 1 teaspoon garlic powder
- 2 count eggs
- ½ count lime
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 pounds jumbo shrimp peeled, with tail left on
Instructions
- In a wide and shallow bowl, combine the panko bread crumbs, shredded coconut, and garlic powder.¾ cup Panko bread crumbs, 1 cup unsweetened shredded coconut, 1 teaspoon garlic powder
- In another bowl, whisk eggs until beaten. Squeeze the juice of ½ a lime into the eggs and stir well.2 count eggs, ½ count lime
- In one more bowl, add the flour. Season with salt, pepper, and smoked paprika.½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika
- Dredge the shrimp into the flour bowl, then dunk into the egg bowl, then place into the coconut bowl. Be sure to press the coconut-panko mixture fully onto the shrimp so it's covered completely on both sides.2 pounds jumbo shrimp
- Set the battered shrimp onto a sheet pan lined with parchment paper while you continue dipping. Let them sit for at least 5 minutes while the air fryer preheats.
- Add your shrimp to the air fryer basket, lined with a bit more parchment paper, and spray with cooking spray.
- Cook in batches at 350°F for 5 minutes, flipping halfway through. You want your shrimp to be golden brown.
- Serve with your favorite dipping sauce - I love a good sweet chili sauce with this. Enjoy!
Angela Fry says
These look so good. I love coconut shrimp!
Shani W. says
Me too Angela! Thanks so much for commenting 🙂