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air cryer coconut shrimp in grey bowl
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5 from 1 vote

Easy Air Fryer Coconut Shrimp with Panko recipe

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.
Prep Time10 minutes
Cook Time12 minutes
Course: Appetizer, Party Food, Side Dish, Snack
Cuisine: American, Asian
Keyword: Air Fryer, Coconut Shrimp
Servings: 4
Calories: 370kcal
Author: Lis Lam

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

Air Fryer Tips:
    • 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.
  • Season shrimp. Shrimp can be surprisingly neutral tasting. Make sure to generously season with salt and pepper for best flavor.

Nutrition

Calories: 370kcal | Carbohydrates: 25g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 644mg | Potassium: 511mg | Fiber: 3g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg