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Air Fryer Coconut Shrimp have a crispy, golden breading and taste as delicious as your favorite restaurant appetizer without being deep-fried!
Air Fryer Coconut Shrimp are so easy to make from scratch! This is a recipe for a much-loved restaurant appetizer that is usually deep-fried! Using an Air Fryer makes it not only easier to whip up at home but also uses less oil while still coming out super crispy and delicious!
Why our recipe
- Quick and easy to make
- Less oil and healthier than deep-fried
- Just a handful of simple ingredients needed
- Perfect party snack, appetizer, or topping for a salad
And the best thing – you can make this easy appetizer in less than 20 minutes from start to finish! This recipe uses only a handful of simple ingredients that you have in your pantry, add some fresh or frozen shrimp, and you have a perfect Air Fryer snack that everyone loves!
And if you rather want to make plain but still super tasty shrimp, check out my Air Fryer Shrimp recipe!
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Shrimp – Use fully thawed large, peeled shrimp with the tails on for the best results. Tails-on shrimp are easier to pick up.
- Shredded Coconut – Unsweetened shredded coconut works best. But you could also use sweetened coconut, the shrimp will be sweeter, but it also works.
- Eggs – The eggs make the breading stick. If you can’t use eggs, you can substitute with buttermilk.
- Breadcrumbs – Panko breadcrumbs work best and get you a crispy crust.
- Flour – Use all-purpose flour to coat the shrimp.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Prep: Pat the shrimp with a paper towel until they are very dry. This makes the breading stay on better and adds crispiness.
- Flour: Dusting them in flour seals in the juiciness of the shrimp so it doesn’t soften the breading later. Shake off any excess flour.
- Egg: Dip the shrimp in the egg mixture. Holding on to the tails makes it easier and less messy. Let the excess egg drip off for a few seconds before transferring them to the next bowl.
- Panko: Then dip into the breading. Use your hand to gently press the coconut mixture onto the shrimp so it sticks better to it.
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- Prep: Place the shrimp on a parchment-paper lined baking pan until you have breaded all the shrimp.
- Oil: When you’re done, spray the shrimp with oil-spray of your choice, I like to use pure coconut oil because it adds more flavor.
- Transfer: Transfer the shrimp to the air fryer, oiled side down. For best results, you want to fry them in a single layer without parchment paper, so the air can circulate freely, and the shrimp get perfectly crispy. Give them another spray with oil, so both sides are evenly covered.
- Air Fry: Fry the shrimp for 8 minutes total at 360 degrees F, flipping them once after half the time is over. The shrimp are done when they are golden brown on the outside. Serve with your favorite dipping sauce.
Expert Tips
- Fresh or frozen shrimp: You can use fresh or frozen shrimp for this recipe. Make sure to defrost frozen shrimp fully for even cooking and to prevent shrinking.
- Prepping the shrimp: Make sure to buy tails-on, peeled, deveined shrimp – it makes it a lot easier. Otherwise, you need to peel and devein the shrimp before. Use paper towels to pat them dry – this increases the crispiness later.
- Sauce: Thai Sweet Chili Sauce (affiliate link) is my favorite to serve with Coconut Shrimp
- Best oil for air frying: Any pure oil spray can be used, I don’t recommend using cooking spray that has additives because it can damage your Air Fryer
- Don’t overfill: Cook the shrimp in a single layer for even cooking and crispiness. It also makes it easier to turn the shrimp without losing a lot of breading in the process. Do batches if you have a smaller Air Fryer, or use a rack to make two layers at the same time.
How to defrost shrimp fast
To thaw frozen shrimp fast, put them in a ziplock bag, press out the air, and make sure it’s airtight. Then put the bag in a bowl with cold water using a plate to make sure the bag stays fully submerged. Let thaw for 10–20 minutes depending on the size of the prawns until they are fully thawed.
Serve it with
Serve these breaded shrimps with your favorite dipping sauce. They taste great plain but will taste even better dipped into a sauce. Sweet and sour sauce or sweet chili sauce goes great with it. You can also make a mayonnaise-based sauce by combining 1/2 cup mayonnaise, 1-2 tsp hot sauce, and 1 Tbsp sweet chili sauce.
Storage Instructions
Leftovers keep in an airtight container stored in the fridge for 3–4 days. The shrimp will lose the crispiness but can easily be reheated and crisped up in an Air Fryer at 400 degrees F for a few minutes.
More Air Fryer Appetizer
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Air Fryer Coconut Shrimp
Equipment
Ingredients
- 1 lb raw large shrimp, peeled and deveined with tails on
- ½ cup all-purpose flour
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- Coconut Oil spray
Instructions
- Preheat Air Fryer to 360 F (optional depending on your Air Fryer).
- Clean 1 lb raw large shrimp if necessary and pat dry with paper towels. Set aside.
- To bread the shrimp, use three shallow bowls. In the first, combine ½ cup all-purpose flour, ¾ tsp salt, and ½ tsp freshly ground black pepper. In the second bowl, whisk the 2 large eggs. Then combine 1 cup unsweetened shredded coconut and ½ cup panko breadcrumbs in the third.
- Dip each shrimp in the flour mixture until evenly coated, shake off any excess. Then dredge shrimp in the eggs, let drip off any excess, and finally in the coconut mixture, press gently until all sides are covered.
- Spray the Air Fryer basket with Coconut Oil spray, then place shrimp in a single layer in the basket and lightly spray with oil spray. Cook for 4 minutes, then carefully flip, and bake for 4–6 minutes longer until golden brown and crispy. Spray with more oil if necessary during cooking.
Notes
- Fresh or frozen shrimp: You can use fresh or frozen shrimp for this recipe. Make sure to defrost frozen shrimp fully for even cooking and to prevent shrinking.
- Prepping the shrimp: Make sure to buy tails-on, peeled, deveined shrimp – it makes it a lot easier. Otherwise, you need to peel and devein the shrimp before. Use paper towels to pat them dry – this increases the crispiness later.
- Sauce: Thai Sweet Chili Sauce (affiliate link) is my favorite to serve with Coconut Shrimp
- Best oil for air frying: Any pure oil spray can be used, I don’t recommend using a cooking spray that has additives because it can damage your Air Fryer
- Don’t overfill: Cook the shrimp in a single layer for even cooking and crispiness. It also makes it easier to turn the shrimp without losing a lot of breading in the process. Do batches if you have a smaller Air Fryer or use a rack to make two layers at the same time.
Great easy recipe. I’ll be making it again. Wish I could attach a picture.