Impossibly crispy and crunchy Air Fryer Coconut Shrimp. Perfectly golden, coconut-coated shrimp that are juicy and plump — without the need for excessive oil! Make as a shared appetizer with dipping sauce on the side. Or serve as a meal with rice and steamed vegetables.
Air Fryer Coconut Shrimp
An easy air fryer recipe to put on your cooking repertoire: Crunchy + Crispy Air Fryer Coconut Shrimp!
A lighter, healthier twist on the classic deep-fried version — without compromising too much on taste or texture. Enjoy a satisfying crunch on the outside while keeping the shrimp succulent and juicy on the inside!
To prepare the Asian-inspired, air-fried shrimp, coat in a 50-50% mixture of shredded coconut flakes and panko breadcrumbs. This combination results in lots of toasted, crunchy texture. Also, a subtle hint of sweetness from the coconut. So much tasty goodness!
With the air fryer’s ability to circulate hot air evenly and quick cooking time, the coconut shrimp will be ready in a fraction of the time. A convenient option for busy cooks and making it weeknight-friendly.
The ultimate air fryer coconut shrimp recipe – easy and delicious with an unbelievably crunchy coating. The tender shrimp and crispy coconut crust will create a satisfying contrast in every bite!
Ingredients:
- Shrimp. Large fresh or frozen large shrimp (at least size 21-25) make it easier to dredge, cook, and eat. Any size of shrimp works but make sure to adjust the cook time accordingly. (The smaller the shrimp, the faster the cooking time.)
- Unsweetened Shredded Coconut Flakes. Large flake, unsweetened shredded coconut adds a crispy, subtle sweetness.
- Panko Breadcrumbs. Asian Panko-style breadcrumbs are dryer and flakier than Italian-style breadcrumbs. When cooked, they crisp up delightfully and become super light, airy, and crunchy.
- Potato Starch or Corn Starch. A key ingredient for extra crispy Korean Fried Chicken, it also works to make extra crispy air-fried shrimp! A light coating keeps food crispier than regular all-purpose flour. Can be subbed with corn starch.
- Egg Whites. Egg whites alone (with no yolk) make for an ultra-crispy coating.
- Spray Oil. A spritz of oil keeps everything crispy and crunchy! I like 100% Avocado oil which has a high smoke point and won’t get smoky when heated at a high temp.
- Dipping Sauce. Serve with store-bought Sweet Asian Chili Sauce. Or, if you’d prefer a creamier sauce, make Sriracha mayo.
Instructions:
- Prep shrimp. Defrost the shrimp, if needed. Peel and devein, leaving tails intact for easier handling and eating. Pat dry with paper towels. Generously season with salt and pepper.
- Coat with potato starch. In a shallow bowl, combine shrimp and potato starch. Mix gently with your hands until all the shrimp are lightly dusted with potato starch. Shake off excess.
- Dredge shrimp. Dip shrimp, one by one, into the egg whites. Then, dip into the coconut flake + panko breadcrumb mixture. Set aside and repeat until all the shrimp are dredged.
- Air fry. Spray shrimp on both sides with oil and air fry at 400F for 6 minutes. Don’t forget to shake the basket!
- Serve. Arrange on a platter with a side of Asian chili sauce or Sriracha Mayo. Enjoy!
Watch how to make it:
Air Fryer Cooking Tips:
- Preheat the basket. Just like an oven, an Air Fryer needs to be preheated for optimal results.
- Don’t overcrowd the basket. Make sure the shrimp are not tightly packed. Air needs to circulate under and over all the shrimp. Ensures the crispiest and crunchiest coconut-crusted shrimp.
- Shake the basket! Keeps the air circulating around every piece of shrimp. When the Air Fryer says to shake the basket, shake it!
Shrimp Tips:
- Keep the tails intact. When prepping the shrimp, keep the tail on for easier handling.
- Any size of shrimp works. For this recipe, use any size shrimp you like. However, make sure to adjust the cooking time. The smaller the shrimp, the faster the cooking time.
- To defrost frozen shrimp: an easy trick is to cover frozen shrimp with cold water for 10-15 minutes. Peel, leaving the tails intact, and pat dry with a paper towel before dredging.
- Season shrimp. Shrimp can be surprisingly neutral tasting. Make sure to generously season with salt and pepper for best flavor.
Essential Kitchen Tools:
- Air Fryer. An Air Fryer (affiliate) works like a mini convection oven. The detachable basket and convenient handle make it ideal for small-batch cooking. As the hot air circulates all around, food items become incredibly crispy without the need for additional oil. It also cooks food faster, while using less energy. A great substitute for deep frying.
How to serve:
Versatile and crowd-pleasing, Air Fryer Coconut Shrimp can be served in various ways.
- Appetizer. Arrange on a platter with a side of Asian sweet and spicy chili sauce or spicy Sriracha mayo.
- Main. Turn into a flavorful main course by pairing with a vibrant salad or fragrant Coconut Rice.
FAQ:
How do I store and reheat leftovers?
Cool leftovers completely then store in the fridge, tightly sealed, for 2-3 days. Reheat in the Air Fryer at 400F until hot and crispy, about 3-4 minutes.
Can I freeze Coconut Shrimp?
Yes, once you finish dredging and breading the shrimp, they can be frozen. Arrange in a single layer on a parchment-lined sheet pan. Transfer to the freezer until frozen, about 4-6 hours. Remove from the sheet pan and transfer to a ziploc baggie for easier long-term storage. The shrimp will stay good for up to 1 month.
When you’re ready to cook, there’s no need to defrost. Simply add frozen shrimp to the pre-heated Air Fryer. Add a spritz of oil and cook until hot and crispy, about 10-12 minutes total.
More Air Fryer recipes:
- Crispy Panko Tofu
- Air Fryer Cheesecake with Fresh Raspberry Sauce
- Honey Soy Chicken Wings
- Crispy Chicken Wings with Korean Magic BBQ Dust Dry Rub
- Easy Korean Gochujang Chicken
Air Fryer Coconut Shrimp
Equipment
- Air Fryer
Ingredients
- 1 lb/ 453 grams shrimp large size 21-25
- 1/4 cup/ 45 grams potato starch *can be subbed with corn starch
- 2 egg whites
- 1/2 cup / 40 grams Panko breadcrumbs
- 1/2 cup/ 40 grams unsweetened flaked coconut
- salt and pepper
- Spray Oil I use 100% Avocado spray oil but any low smoke point spray oil will work
Serve with:
- 1/4 cup Asian sweet chili sauce
- 1/4 cup Mayonnaise
- 2 Tbsp Sriracha
- 1 clove garlic minced
Instructions
- Preheat Air Fryer. Press the preheat function on the Air Fryer. My air fryer preheats at 400F for 5 minutes.
- Prep shrimp. Defrost the shrimp, if needed. Peel and devein, leaving tails intact for easier handling and eating. Pat dry with paper towels. Generously season with salt and pepper.
- Coat with potato starch. In a shallow bowl, combine shrimp and potato starch. Mix gently with your hands until all the shrimp are lightly dusted with potato starch. Shake off excess.
- Prep Dredging Station. Add egg whites to a shallow bowl and whisk to loosen. In a separate shallow bowl, add coconut flakes and panko breadcrumb. Season with salt. Use hands and mix gently to combine.
- Dredge shrimp. Dip shrimp, one by one, into the egg whites. Then, dip into the coconut flake + panko breadcrumb mixture. Set aside and repeat until all the shrimp are dredged.
- Air fry. Coat shrimp generously with the spray oil. Place half of the shrimp in a single layer in the air fryer basket. Cook shrimp for 6 minutes at 400F. Don't forget to shake the basket! Remove and repeat for remaining shrimp.
- Make Sriracha Mayo. If serving with the spicy sriracha mayo, combine mayonnaise, sriracha, and minced garlic in a bowl. Mix until well combined.
- Serve. Arrange on a platter with a side of Asian chili sauce or Sriracha Mayo. Enjoy!
Video
Notes
-
- Don’t overcrowd the basket. Make sure the shrimp are not tightly packed. Air needs to circulate under and over all the shrimp. Ensures the crispiest and crunchiest coconut-crusted shrimp.
-
- Shake the basket! Keeps the air circulating around every piece of shrimp. When the Air Fryer says to shake the basket, shake it!
- Keep the tails intact. When prepping the shrimp, keep the tail on for easier handling.
- Any size of shrimp works. For this recipe, use any size shrimp you like. However, make sure to adjust the cooking time. The smaller the shrimp, the faster the cooking time.
- To defrost frozen shrimp: an easy trick is to cover frozen shrimp with cold water for 10-15 minutes. Peel, leaving the tails intact, and pat dry with a paper towel before dredging.
- Season shrimp. Shrimp can be surprisingly neutral tasting. Make sure to generously season with salt and pepper for best flavor.
