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If you love crispy, golden coconut shrimp but want a healthier, mess-free alternative to deep frying, this Air Fryer Coconut Shrimp recipe is exactly what you need. With a light, crunchy panko-coconut coating, these shrimp cook to perfection in just minutes—no greasy oil needed!
Table of Contents
- Crispy Healthy Coconut Shrimp In The Air Fryer
- Why You’ll Love This Crispy Air Fryer Treat
- Ingredients You’ll Need
- How To Make Air Fryer Coconut Shrimp
- Secrets To Perfectly Crispy Shrimp Every Time
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Air Fryer Recipes You Might Like
- Air Fryer Coconut Shrimp Recipe
Crispy Healthy Coconut Shrimp In The Air Fryer
I’ve made my fair share of Coconut Shrimp, and my deep-fried version is just as good as what you’d get at a restaurant. The secret? I add sugar to the egg mixture, so every bite is bursting with that sweet, juicy shrimp flavor. I also double coat the shrimp with eggs and panko to give them that extra crunch. Trust me, this crispy coconut shrimp is unlike any you’ve tried before. Sometimes with other recipes, the shrimp gets lost in the panko, and you end up just eating the coating— but not here! These shrimp are perfectly crispy and packed with flavor.
Whether you’re making it for a quick dinner or serving it at a get-together as an appetizer, this coconut shrimp in the air fryer recipe is always a crowd-pleaser. The air fryer gives them that golden crunch while keeping the shrimp juicy on the inside. Don’t forget to check out my video guide and tips to make sure your shrimp turn out crispy every time!
Looking for more air fryer shrimp recipes? Check out my Air Fryer Honey Garlic Shrimp for another tasty, easy option you’ll love!
Why You’ll Love This Crispy Air Fryer Treat
- A healthier way to enjoy crispy shrimp. If you love crispy shrimp but want to skip the greasy oil, this air fryer version is the way to go. You get all the crunch without the extra calories or mess, making it a healthier alternative to traditional frying.
- Crispy every time. The air fryer gives you that perfect crisp on the outside while keeping the shrimp tender and juicy on the inside. No more worrying about greasy, over-cooked or soggy shrimp!
- Ready in no time. No need to spend forever in the kitchen deep frying! This recipe is super quick and easy—perfect for busy days or when you need something fast but tasty. With just 5 ingredients, you’re ready to go.
Ingredients You’ll Need
- Panko breadcrumbs – I don’t recommend using regular breadcrumbs, as they’re denser and won’t give you that light, crispy crunch.
- Sweetened desiccated coconut flakes
- Eggs
- Sugar – I used granulated white sugar.
- Shrimp – Jumbo shrimp or tiger prawn work best for this recipe.
Check out the recipe card at the bottom of this post for all the details on each ingredient.
How To Make Air Fryer Coconut Shrimp
Grab a bowl and mix together the panko breadcrumbs and sweetened coconut flakes. Give it a good stir, then set it aside for now.
In another bowl, just beat the eggs and sugar together until they’re nicely mixed. Then set it aside for now.
First, pat the shrimp dry with a paper towel to get rid of any moisture. Then, dip each shrimp into the egg mixture, making sure it’s fully coated. After that, roll it in the panko-coconut mix, pressing gently so it sticks. Shake off any extra. Now, dip it in the egg again, then roll it in the panko mix for a second coating.
Next, place the coated shrimp in a single layer in the air fryer basket. Set it to 375°F (190°C) and let it air fry for 5 minutes.
After 5 minutes, flip the shrimp over and pop them back in for another 3 minutes at 375°F (190°C), until they’re nice and golden crispy.
Once they’re done, take the shrimp out of the air fryer and serve them with some chili sauce or your favorite dipping sauce. Enjoy!
Secrets To Perfectly Crispy Shrimp Every Time
- Pat the shrimp dry! Moisture is the enemy when it comes to getting that crispy coating, so give your shrimp a good pat down with paper towels to remove any moisture before you start dipping.
- Don’t skip the double coat! For that extra crunch, dip your shrimp in the egg and panko mixture twice. This double layer gives you the perfect crispy texture on the outside while keeping the shrimp juicy on the inside.
- Give your shrimp some room to breathe! Arrange them in a single layer in the basket so they cook evenly and get that perfect crispy texture on all sides. If you’re making a big batch, just cook them in two rounds.
- For a great dipping sauce, check out my Coconut Shrimp recipe for a spicy tartar sauce, or try chili sauce – it’s great, too!
Frequently Asked Questions
I don’t recommend using unsweetened coconut flakes. Sweetened coconut adds that perfect balance of flavor and helps create a crispier, more caramelized coating. Unsweetened coconut can turn out dry and bland in the air fryer.
Yes, but thaw them completely and pat them dry to remove excess moisture. Wet shrimp will make the coating soggy.
Yes, you can totally bake these instead of using an air fryer! For a baked version, check out my Baked Coconut Shrimp recipe for all the details. It’s just as tasty, with that perfect crispy coating and juicy shrimp!
For the best results, cook the shrimp fresh. If you’re prepping in advance, coat the shrimp and refrigerate (unfried) for up to 1 hour. Avoid freezing raw, coated shrimp, as the breading will fall off.
Store in an airtight container in the fridge for up to 2 days. To restore crispiness, air fry at 350°F (175°C) for 2-3 minutes (avoid microwaving, as it can make them soggy).
It’s completely normal for some of the coconut flakes to appear burnt on the shrimp. Simply trim off the burnt edges with a pair of scissors before serving.
This recipe is 91 calories per shrimp.
What To Serve With This Recipe
This recipe is perfect as an appetizer for parties or social gatherings. You can serve the shrimp with the following sides.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Recipes You Might Like
Air Fryer Coconut Shrimp
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup sweetened desiccated coconut flakes
- 2 eggs
- 2 teaspoons sugar
- 7 oz jumbo shrimp, or tiger prawn, peeled with the tail on.
Instructions
- In a bowl, combine the panko breadcrumbs and sweetened desiccated coconut flakes. Mix well and set aside.
- In a separate bowl, beat the eggs and sugar together until well combined. Set aside.
- Pat the shrimp dry with paper towels to remove any moisture. Dip each shrimp into the egg mixture, ensuring it's fully coated. Then, roll it in the panko-coconut mixture, pressing lightly to adhere. Shake off any excess. Dip the shrimp into the egg mixture once more, then roll it in the panko mixture again for a second coating.
- Place the coated shrimp in a single layer in the air fryer basket. Set the air fryer to 375°F (190°C) and air fry for 5 minutes.
- After 5 minutes, flip the shrimp over and air fry at 375°F (190°C) for 3 minutes, until golden and crispy.
- Take the shrimp out of the air fryer and serve with chili sauce or your favorite dipping sauce.
Video
Notes
- Pat the shrimp dry! Moisture is the enemy when it comes to getting that crispy coating, so give your shrimp a good pat down with paper towels to remove any moisture before you start dipping.
- Don’t skip the double coat! For that extra crunch, dip your shrimp in the egg and panko mixture twice. This double layer gives you the perfect crispy texture on the outside while keeping the shrimp juicy on the inside.
- Give your shrimp some room to breathe! Arrange them in a single layer in the basket so they cook evenly and get that perfect crispy texture on all sides. If you’re making a big batch, just cook them in two rounds.
- For a great dipping sauce, check out my Coconut Shrimp recipe for a spicy tartar sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
an avid van for years all her recipies come out so great. been a cheif fo over 60 years
Hi Scotty, thanks for liking my recipe and for the 5-star rating! :)