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Crispy Air Fryer Coconut Shrimp

Crispy air fryer coconut shrimp with a golden panko crust, ready in 25 minutes with a sweet chili dipping sauce everyone will love.
Print Recipe
Prep Time:15 minutes
Cook Time:10 minutes

Ingredients

For the Shrimp:

  • 1 lb large shrimp 21–25 count, peeled and deveined, tails on
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup shredded sweetened coconut
  • ½ cup panko breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cooking spray

For the Dipping Sauce:

  • ½ cup sweet chili sauce
  • 2 tbsp pineapple jam or mango preserves
  • 1 tsp lime juice

Instructions

  • Prep your shrimp. Pat shrimp completely dry with paper towels — this step is non-negotiable for crispiness!
  • Set up your breading station. Place flour (seasoned with salt, pepper, and garlic powder) in one bowl, beaten eggs in a second, and the coconut-panko mix in a third.
  • Bread each shrimp. Dredge in flour, dip in egg, then press firmly into the coconut-panko mixture so it sticks well. Hold the tail and coat everything else thoroughly.
  • Preheat your air fryer to 375°F (190°C) for 3 minutes.
  • Arrange shrimp in a single layer in the air fryer basket. Do not overlap! Spray generously with cooking spray.
  • Cook for 9–10 minutes, flipping halfway through and spraying again, until golden and crispy.
  • Make the dipping sauce by whisking all sauce ingredients together in a small bowl.
  • Serve immediately.