Air Fried Coconut Shrimp
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Air Fried Coconut Shrimp hits the spot when you’re craving seafood from your favorite restaurant but you don’t want to leave the house. Ready in less than 20 minutes, it’s an easy weeknight meal or appetizer.
Sometimes the only kind of food that will hit the spot is seafood. One of the most common, and some would even say the best kind of seafood, is shrimp.
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Even people who aren’t in love with the idea of seafood tend to eat shrimp. Especially when coconut is added to the mix!
These air fried coconut shrimp are simple to make but could be considered gourmet in some circles. Perfect for a weeknight meal or even a fancy party appetizer.
If you like seafood…
…check out these easy recipes:
We are including our secret shrimp sauce recipe, but you can serve the shrimp with tartar or cocktail sauce for a more traditional style.
Ingredients For Air Fried Coconut Shrimp
Shrimp – be sure they are deveined & peeled all the way to the tail
Eggs
Flour – you can use all purpose or self rising
Cornstarch
Bread crumbs – panko is our favorite
Coconut – we really like sweetened coconut in this recipe but you can also use frozen coconut (let it thaw before proceeding)
Sauce Ingredients – Optional but required at our house!
Granulated sugar
Ketchup
White vinegar
Water
Coconut
Chili oil – this gives the sauce a nice kick but you can leave it out or swap it for your favorite hot sauce
How To Make Coconut Shrimp in the Air Fryer
Before we get to making the shrimp, we’ll start by making the sauce first. Combine the sauce ingredients in a small saucepan. Bring to a boil, stirring occasionally. Then turn the heat off and let the sauce cool. You can also store the sauce in the refrigerator for later if desired.
Next, line a sheet pan with parchment paper and set aside. Preheat your air fryer.
After you have deveined and peeled the shrimp, pat them dry. This is key to getting the shrimp crispy!
Set up a dredging station by using 3 separate shallow bowls. Add the flour and cornstarch into one, whisk the eggs in a second bowl and then combine the coconut and bread crumbs in a third bowl.
Cover the shrimp in the flour and cornstarch, then dip them into the egg wash and finish with the breadcrumb mixture. Place the shrimp onto the baking pan, and repeat until all the shrimp are breaded.
Place battered shrimp in the air fryer basket and mist with oil. Air fry at 390 degrees F for 7-8 minutes, flipping them half way through, until they are golden brown and crispy.
Can I Use Frozen Shrimp?
If you are using frozen shrimp, let them thaw completely before breading. Be sure to pat them dry after thawing.
Tips for Making
- You can substitute unsweetened coconut.
- For maximum crispiness, don’t skip patting the shrimp dry.
- Don’t crowd shrimp in the basket. Cook in batches if necessary.
- Cooking time may vary based on the shrimp size. We prefer the larger shrimp but you can use any size.
- Use a parchment paper liner in your air fryer basket for easy clean-up.
How To Store
While these are best eaten fresh, you can store air fried coconut shrimp for more days of yummy shrimp snacking. Store in an airtight container in the refrigerator for up to 3 days.
To reheat, use your air fryer or oven to heat until warm. If you choose to microwave they will not be as crispy the second go around.
More Easy Air Fryer Dinner Recipes:
- 20 Minute Air Fried Chicken Tenders {Breaded}
- Irresistible Air Fryer Meatballs
- The BEST Air Fryer Meatloaf
- Air Fryer Drumsticks
- Air Fryer Orange Chicken {Copycat Panda Express}
**Save Air Fried Coconut Shrimp Recipe for Later**
Air Fried Coconut Shrimp
Ingredients
SHRIMP
- 1 lb. large raw shrimp, deveined & peeled to the tail
- 2 eggs
- 1/4 cup flour
- 1/4 cup cornstarch
- 3/4 cup panko
- 1/2 cup shredded sweetened coconut
SAUCE
- 1/4 cup granulated sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup shredded sweetened coconut
- 2 tablespoons chili oil, optional for heat
Instructions
SAUCE
- Combine all the sauce ingredients in a saucepan. Bring to a boil over medium high heat.
- Remove from heat and allow to cool.
SHRIMP
- Line a sheet pan with parchment paper and set aside.
- Preheat the air fryer to 390 degrees F.
- Pat the shrimp dry.
- Set up a dredging station: using 3 separate bowls, mix the flour and cornstarch in 1 bowl, whisk the eggs in a 2nd bowl and combine the coconut and panko in a 3rd bowl.
- Dip the shrimp in the flour and cornstarch, then the egg wash and finishing with the panko coconut bowl. Place coated shrimp on the parchment lined pan. Continue until all shrimp are coated.
- Place battered shrimp in the air fryer basket and spray with oil. Cook at 390 degrees F for 4 minutes. Turn the shrimp, mist with oil and continue cooking 3-4 more minutes, until golden brown and crispy.
Notes
- These are best eaten fresh but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
