Air Fryer Coconut Shrimp
Golden crispy shrimp with a coconut-panko crust, served with a sweet chili-lime dipping sauce. A 25-minute party appetizer.
🍽 4 servings
⏱ Prep: 15 min
🔥 Cook: 9 min
⏰ Total: 24 min
📊 Easy
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/3 cup all-purpose flour
- 2 large large eggs, beaten
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup sweet chili sauce
- 1 tbsp lime juice
- as needed oil spray
Instructions
- Pat shrimp dry. Set up three dishes: flour, beaten eggs, and a mix of shredded coconut, panko, salt, and pepper.
- Dredge each shrimp in flour, dip in egg, then press into the coconut-panko mixture. Press gently so the coating adheres.
- Lightly spray with oil spray. Arrange in a single layer in the air fryer basket — do not overlap. Cook in batches if needed.
- Air fry at 390°F / 199°C for 7–9 minutes, flipping once, until golden and crisp. Shrimp should be pink and opaque.
- While shrimp cook, mix sweet chili sauce with lime juice in a small bowl.
- Serve immediately with the sweet chili-lime dipping sauce.
Chef's Notes
Chef's Notes: Use unsweetened shredded coconut — sweetened coconut will burn at this temperature. The panko mixed with coconut gives extra crunch. Do not overcook or shrimp will become rubbery. Contains: Shellfish, Egg, Wheat.