Crispy Air Fryer Coconut Shrimp is the tropical-inspired appetizer you’ll crave on repeat. These golden shrimp are coated in a crunchy blend of shredded coconut and panko, then air fried until crisp and irresistible. Because they’re made in the air fryer, you get that perfect texture without the mess or heaviness of deep frying.
Every bite is a balance of sweet, savory, and crunchy, making this dish a hit for parties, weeknight dinners, or casual snacking. Better yet, it comes together quickly with simple pantry ingredients you probably already have on hand.
Coconut shrimp has long been a favorite in coastal kitchens, especially in Caribbean and Hawaiian cooking. Traditionally deep fried, the dish gained popularity in the U.S. in the 1980s as a festive restaurant appetizer. This air fryer version keeps all the flavor but lightens things up, bringing you a homemade, healthier twist that’s just as indulgent.
Serve with tangy dipping sauce and lime wedges, and watch them disappear!
Recipe Yield: 4 servings
INGREDIENTS
1 lb large shrimp, peeled and deveined, tails left on
½ cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
2 large eggs, beaten
¾ cup panko breadcrumbs
¾ cup sweetened shredded coconut
½ tsp sea salt
¼ tsp black pepper
Cooking spray
Lime wedges, for serving
INSTRUCTIONS
1. Prepare the coating:
In a shallow bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In another bowl, place beaten eggs. In a third bowl, mix panko and shredded coconut.
2. Coat the shrimp:
First dredge shrimp in the seasoned flour, then dip into eggs, and finally press firmly into the coconut-panko mixture to coat evenly.
3. Arrange in air fryer:
Lightly spray the air fryer basket with cooking spray. Arrange shrimp in a single layer, making sure they don’t overlap. Spray the tops lightly with cooking spray for extra crispiness.
4. Cook until golden:
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until shrimp are golden and crispy, and internal temperature reaches 145°F (63°C).
5. Serve and enjoy:
Transfer to a serving platter. Serve hot with lime wedges and a side of sweet chili sauce or tangy yogurt dip.
Helpful Tips to Perfect This Recipe
- Use large shrimp for best results: Larger shrimp hold the coating better and create a meatier bite, making the coconut crust extra satisfying.
- Press the coating firmly: After dipping in panko-coconut, gently press the mixture onto each shrimp to ensure it adheres during cooking.
- Don’t overcrowd the basket: Arrange shrimp in a single layer with space in between. This allows hot air to circulate evenly, ensuring crispiness on all sides.
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