Crispy Air Fryer Coconut Shrimp Recipe

If you like your shrimp crispy and golden with a hint of tropical flavor, then this Air Fryer Coconut Shrimp recipe is sure to please. Healthier than deep-frying without giving up a lot of the crunchy texture this recipe provides, it surely deserves a place among the pantheon of air fryer delights. It’s great as either dessert or the main course and is mouthwatering yet easy to make.

This easy air fryer coconut shrimp recipe cooks up in under 10 minutes. Healthier than takeout and sure to be a crowd-pleaser-especially with this mango chili dipping sauce.

What is Air Fryer Coconut Shrimp?

This dish consists of shrimp coated in a coconut-panko breading, then fried to golden brown in an air fryer. The name of the dish is Air Fryer Coconut Shrimp. The assortment can also be served with lots of different sauces and options as toppings, which makes it a more nutritional alternative to deep-frying the meal.

Why You’ll Love This Recipe

• It tastes like a fine dining restaurant but is healthier and cheaper. Victory Victory!
• It’s quick and easy to make. Shrimp cook in less than 10 minutes!
• The mango pepper dipping sauce is a chef’s kiss!
• You only need 6 basic ingredients for the shrimp (plus salt + pepper).

Ingredients

Shrimp

• ½ cup all-purpose flour, or 1:1 gluten-free all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon garlic powder
• 2 large eggs
• ½ cup regular whole wheat or panko bread, gluten-free if needed
• 1 cup unsweetened shredded coconut
• 1 lb. large shrimp, peeled and deveined
• Fresh cilantro, chopped, for serving

Mango Chili Dipping Sauce

• ½ cup frozen mango, thawed
• 1 Tablespoon lime juice
• ¼ cup Thai sweet chili sauce
• 1 inch knob ginger

Instructions

1. Make dipping sauce by combining frozen mango, lime juice, Thai sweet chili sauce and ginger in a blender. Combine and set aside.
2. In a small bowl, whisk flour, salt, pepper, and garlic powder together.
3. In a separate small bowl, whisk the eggs and set aside.
4. In a separate, third bowl, mix together the breadcrumbs and coconut flakes.
5. Dip the shrimp into the flour mixture one at a time, then dig into the egg mixture and pour off the excess, then finally into the coconut mixture Press the coconut panko mixture over the shrimp and make sure it sticks together absolutely.
6. Place the coated shrimp on a baking tray or plate lined with parchment paper until all the shrimp are covered.
7. Preheat the air cooker to 400ºF. Once hot, place the shrimp in one of the air cookers and spray lightly with cooking spray.
8. Bake for 6 minutes, turning once halfway through, until the shrimp are golden brown with crispy edges on the outside. You may have to do this in multiple batches so you don’t overcrowd the air dryer.
9. Serve hot with fresh cilantro and dipping sauce.

Can I make Coconut Shrimp in The Oven?

This is a recipe I haven’t tried in the oven, but I don’t see why not! If I made this coconut shrimp in the oven this is what I would make.

• Preheat the oven to 425ºF and line a baking sheet with parchment paper.
• Place the sealed shrimp on the prepared baking sheet for the shrimp, as follows:.
• Once all the shrimp are coated, flip halfway through and bake for about 10-12 minutes.
• Serve hot with any dipping sauce of your choice!

Remember, I haven’t tried this, so I am not 100 percent sure of the cooking time! If you try this recipe in the oven, please let me know in the comments below!

Can I Use Frozen Shrimp?

Yeah! You can substitute frozen shrimp if that’s all you can get—just make sure the shrimp are completely thawed before using in this recipe. I also highly recommend using frozen shrimp. If you use frozen cooked prawns, the end result may be a bit overcooked as the prawns have already been cooked and then cooked again.

Tips for Perfect Air Fryer Coconut Shrimp

• Use fresh prawns: When available, fresh and high-quality prawns are always used for the best taste and flavour. If using frozen shrimp, be sure to thaw the shrimp completely before using. Any additional moisture in the shrimp will affect the final result.
• Pat shrimp not dry: Be sure to pat the shrimp dry with paper towels before baking. This will make shrimp really crispy and prevent the coating from getting soggy.
• Cook in batches: Cook the shrimp in batches to avoid overcrowding the air cooker basket. You want a shrimp layer that doesn’t touch each other. If you overcrowd the basket, the shrimp may cook unevenly or become moist instead of crispy.
• Do not overcook food: Remember, shrimp cook fast! Overcooking shrimp can make them tough and rubbery. You want your shrimp to be golden brown on the outside and opaque in the middle.
• For extra crunchy texture: lightly spray the shrimp with cooking spray before the air threatens to coat them with extra crunch.
• Adjust the cooking time: Depending on the size of your shrimp air fryer model, you may need to adjust the cooking time slightly.

How to Serve

I usually serve these as a side dish with spinach and mango pepper dipping sauce, but the options are endless. Here are some ideas:

• As a side dish: Serve a sweet chili dipping sauce as a side dish.
• As a main course: Serve these mushrooms on a bed of rice or quinoa with a vegetable sauce for a complete meal.
• As a topping: Use coconut shrimp as a topping for salads, pasta or rice bowls.
• In the packaging: Serve the coconut shrimp in a wrapper or as a taco, with your favorite toppings and mango chili sauce.

How to Store Leftovers

• In the fridge: Store leftover shrimp in an airtight container in the fridge for up to 3 days.
• Freezer: I would only freeze shrimp if you started with raw shrimp. I would not thaw out a frozen lobster, then refreeze it. Place in a freezer-safe container and store in the fridge up to 3 months.
• To Reheat: In air cooker or pan on the stove for best results. Microwave-reheat of shrimp will not be as crispy. When reheating from the freezer, first make sure you thaw your shrimp in the refrigerator overnight before you reheat.

FAQ’s