If you are a seafood fan, you have to try this 10-minute Air Fryer Coconut Shrimp. It is air fried to golden perfection. This is better than my favorite restaurant!
We love a good shrimp recipe in our home. I have tried a lot, and this has won me over.
Simple prep, easy ingredients with a big payoff of flavor. No excess grease like deep frying offers. Trust me, this is a home run hit for me.
🍽️ Why This Works
- Quick cook time – just 10 minutes!
- Simple ingredients
- Homemade dipping sauce
- Perfectly golden brown coating with a nice crunch
- Shrimp | You will most likely be using medium to medium large shrimp that come 8-12 shrimp per pound. They will be labeled 41/50 or 36/40 in size.
- Panko Bread Crumbs | These are made from crustless white bread that is dried and then processed. They tend to give a crunchier texture.
- Coconut | Try to use the unsweetened version for this recipe. This will be found in the natural part of the grocery store or the bulk food area. The sweetened version found in the baking aisle works, but just be prepared for that little bit of extra sweetness when you take a bite. I’ve done it both ways and both versions work great.
Homemade Dipping Sauce Ingredients
- Vinegar | Use regular white vinegar for this recipe. Nothing fancy.
- Chile Oil | This vegetable oil has been infused with chile peppers and used in a lot of Asian dishes. You can find it in the Asian aisle at the grocery store.
Step One: Add in the ingredients for sauce to a medium pan and bring it to a boil, then remove from heat to cool.
Step Two: In three different containers add egg, then flour and cornstarch. In the third bowl, add the coconut and panko.
Step Three: Dredge the peeled shrimp in flour, followed by egg, and then end in the coconut mixture. Place on a lightly greased air fryer basket.
Step Four: Cook for seven minutes.
Step 5: Once the shrimp is done, remove and pair with the sauce you made, and enjoy!
Your shrimp is best when served fresh from the air fryer. If you want to store leftovers, allow them to cool and place them in an airtight container in the refrigerator for 2-3 days.
You can freeze these too. Place them in a freezer safe container for up to 3-4 months. Then reheat in the microwave, air fryer or oven.
- You can use a gluten free flour blend in replace of classic flour if you are sensitive.
- Use classic bread crumbs if you don’t have panko.
- Skip the homemade sauce and buy store bought cocktail sauce to simplify dinner.
🥠 Recipe FAQ
To devein shrimp, take a sharp knife and slice down the edge of the back of the shrimp. Then take a toothpick or skewer, and put it gently under the vein and lift.
The vein should lift right out.
Yes, you will want to rinse your shrimp in a bowl. Just use cold water, and it will remove any leftover debris and clean the shrimp.
You can shrimp frozen shrimp in the air fryer. For this recipe you will find that if you use frozen shrimp the breading will not stick properly.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Air Fryer Coconut Shrimp
- 1 lb Shrimp
- 2 Eggs
- ¼ cup Flour
- ¼ cup Cornstarch
- ½ cup Shredded Coconut unsweetened
- ¼ cup Sugar
- ¼ cup Ketchup
- ¼ cup White Vinegar
- ¼ cup Water
- 2 tbsp Chile oil
- Combine all of the sauce ingredients and bring it to a boil, stirring frequently. Turn it off and let it cool completely.
- While that is cooling, peel and devein all of the shrimp.
- Whisk the eggs and place them in one bowl. Mix the flour and cornstarch into a second bowl. Mix the coconut and panko into the third bowl.
- Dip the shrimp in the flour and cornstarch bowl, then the egg wash bowl and then finally in the panko coconut bowl.
- Place battered shrimp in air fryer basket and spray with oil. Cook on 390 for seven minutes.