A deep fried party favorite made without deep frying: Air Fryer Coconut Shrimp! Perfectly golden brown and impossibly crispy and crunchy. These crispy shrimp are juicy and plump with a combination of Panko breadcrumbs and shredded coconut. The Air Fryer crisps up the coating without just a spritz of oil. Make as a appetizer, snack, or side dish. Serve with store-bought sweet chili sauce. Or serve as a meal with rice and steamed vegetables.

this recipe

What is Air Fryer Coconut Shrimp?

Air Fryer Coconut Shrimp is a lighter, healthier version of deep-fried Coconut Shrimp. All that satisfying crunch without deep frying!

An Air Fryer will help achieve that crispy, crunchy texture. It works like a mini convection oven to circulate air all around the food. It is a great kitchen tool to make food crispy without a lot of oil.

Also, it’s important to dredge the shrimp with a crispy coating. First, use potato starch (or corn starch) to absorb the excess moisture. A mixture of panko breadcrumbs and shredded coconut will help create a crunchy coating. This combination results in lots of toasted, crunchy texture and juicy shrimp. Also, a subtle hint of sweetness from the coconut. So much tasty goodness!

Make Coconut Air Fryer Shrimp for a snack, appetizer, or side dish. Good for game days, too! Even makes a great weeknight dinner with steamed veggies and rice. Easy and delicious with an unbelievably crunchy coating. Bite down on tender shrimp with crispy coconut crust!

Ingredients:

• Shrimp. Large shrimp (at least size 21-25) are easier to dredge, cook, and eat. Fresh shrimp or frozen shrimp are both great options. If you like, use smaller shrimp to make popcorn shrimp. Make sure to adjust the cook time so it doesn’t overcook.
• Unsweetened Shredded Coconut Flakes. Large flake, unsweetened shredded coconut adds a crispy, subtle sweetness.
• Panko Bread Crumbs. Japanese Panko-style breadcrumbs that 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 food. A light coating keeps food crispier than regular all-purpose flour.
• Egg Whites. Egg whites alone (no yolk) for the egg wash make for an ultra-crispy coating.
• Cooking Spray Oil. A spritz of oil keeps everything crispy and crunchy! I like 100% Avocado oil spray which has a high smoke point.
• Dipping Sauce. Serve with store-bought Thai Sweet Chili Sauce. Or, if you’d prefer a creamier sauce, make Sriracha mayo.

How to make Crispy Coconut Shrimp:

1. Prep shrimp. Defrost the shrimp, if needed. Peel and devein, leaving tails intact for easier handling and eating. Pat the raw shrimp dry with a paper towel. Generously season with salt and pepper.
2. 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.
3. Set up dredging station. Add the egg whites into a shallow bowl and mix well with a fork. Add the coconut flakes and panko breadcrumbs into another shallow bowl and mix until well combined.
4. Dredge shrimp. Dip shrimp, one by one, into the egg wash. Then, dip into the coconut mixture. Set aside and repeat until all the shrimp are dredged.
5. Air fry. Place the coated shrimp in a single layer inside a preheated air fryer basket. Add cooking spray to the shrimp on both sides. and air fry at 400F for 6 minutes. Don’t forget to shake the basket!
6. 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 best 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! When the Air Fryer says to shake the basket, shake it! Keeps the air circulating around every piece of shrimp.

PRO 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.
• Season shrimp. 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.

More Air Fryer recipes:

• Crispy Panko Tofu
• Honey Soy Chicken Wings
• Crispy Chicken Wings with Korean Magic BBQ Dust Dry Rub
• Air Fryer Baked Potato