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Air Fryer Coconut Shrimp

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Crispy, golden coconut shrimp made in the air fryer using a three-component coating of seasoned flour, egg wash, and a 50/50 sweetened coconut and panko mixture. Served with a sweet chili dipping sauce, it delivers restaurant-quality results at roughly half the calories of the deep-fried version.

Ingredients

Scale
  • Shrimp:
  • 1 lb large shrimp (21/25 count), peeled, deveined, tails-on
  • Flour Layer:
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • Egg Wash:
  • 2 large eggs
  • 2 tbsp water or coconut milk
  • Coconut Coating:
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup panko breadcrumbs
  • 1/4 tsp salt
  • For Cooking:
  • Neutral oil spray (avocado or coconut oil spray)
  • Sweet Chili Dipping Sauce:
  • 1/4 cup sweet chili sauce
  • 2 tbsp apricot jam
  • 1 tsp fresh lime juice
  • Pinch of red pepper flakes

Instructions

  1. Pat every shrimp completely dry with paper towels on all sides. Any moisture on the shrimp prevents the flour from adhering and causes the coating to slide off.
  2. If butterflying, use a paring knife to slice 3/4 of the way through the back of each shrimp lengthwise. Press gently to open and flatten.
  3. Set up three shallow bowls: one with the seasoned flour, one with the beaten eggs and water or coconut milk, and one with the combined coconut and panko mixture.
  4. Dredge each shrimp in the flour, shaking off the excess. Dip in the egg wash and let excess drip off. Press firmly into the coconut-panko mixture to coat all sides.
  5. Arrange coated shrimp in a single layer in the air fryer basket. Spray lightly with oil spray. Air fry at 400°F for 8–10 minutes, flipping once halfway through, until the coating is golden brown and the shrimp are cooked through.
  6. While the shrimp cook, stir together the sweet chili sauce, apricot jam, lime juice, and red pepper flakes. Serve shrimp immediately with the dipping sauce.

Notes

Use large (21/25 count) or jumbo (16/20 count) shrimp — smaller shrimp get overwhelmed by the coating and are difficult to dredge evenly.

The 50/50 coconut-to-panko ratio is critical. All-coconut coatings lack structural rigidity and shed in the basket; all-panko loses the coconut flavor.

For maximum coating adhesion, refrigerate the coated shrimp on a wire rack for 15–30 minutes before air frying. The cold rest firms up the egg wash and helps the coating grip.

Cook shrimp to an internal temperature of 145°F per USDA FSIS guidelines.

Find it online: https://airfrycentral.com/air-fryer-coconut-shrimp/