Go Back
–+ servings
Air fryer coconut shrimp served with chili dipping sauce.
Print Recipe
No ratings yet

Air Fryer Coconut Shrimp

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!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Shrimp
Cuisine: American Recipes
Keyword: Air Fryer Coconut Shrimp
Servings: 8 shrimp
Author: Bee Yinn Low

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.
US Customary - Metric

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

Serving: 8shrimp | Calories: 91kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 226mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 104IU | Calcium: 34mg | Iron: 1mg