Air Fryer Coconut Shrimp

Coconut shrimp is one of my favorite restaurant appetizers so I wanted to create a healthier EBF-approved version that I could easily make at home.

Most coconut shrimp recipes that you’d typically get from a restaurant are deep-fried. Since I wanted to create a healthier version I decided to make this recipe in my air fryer, which turned out so good and came together quickly (the shrimp cooks up in about 6 minutes in the air fryer). The air fryer helps to achieve that crispy, golden outside and perfectly cooked center without a ton of oil!

And don’t even get me started on the mango chili dipping sauce. It’s definitely the star of this recipe, so whatever you do, don’t skip that! Pair it with my easy kale salad and you’ve got something refreshing, crispy, and light all in one.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients Needed
• Substitutions
• How to Make
• Tips for Success
• How to Serve
• How to Store Leftovers
• Frequently Asked Questions
• More Air Fryer Recipes to Try
• More Shrimp Recipes to Try
• Air Fryer Coconut Shrimp Recipe

Why You’ll Love This Recipe

• Gourmet-level – Tastes like a restaurant quality appetizer but is healthier and cheaper. Win win!
• Quick & easy – It’s quick and easy to make. The shrimp cooks up in under 10 minutes!
• Flavor-packed – The mango chili dipping sauce is chef’s kiss!
• Simple ingredients – You only need 6 main ingredients for the shrimp (plus salt + pepper).

Ingredients Needed

• shrimp – large or extra large peeled, deveined and rinsed shrimp are best. I like to buy already peeled and deveined shrimp to make things faster, but you can do this yourself if desired, just make sure to keep their tails on to make it easier to pick up. You can use frozen shrimp, just make sure it’s fully thawed before using.
• all-purpose flour – used to coat the shrimp before cooking.
• panko bread crumbs – used to create that signature crispy texture on the shrimp. Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, which helps create a crispy coating. I like using whole wheat panko bread crumbs, but regular panko bread crumbs will also work.
• shredded coconut – make sure you’re using unsweetened shredded coconut and not sweetened. My favorite brand is Bob’s Red Mill shredded coconut.
• eggs – helps the flour and coconut panko mixture stick to the shrimp.
• dipping sauce – the real star of the show here! For the dipping sauce I went with a sweet Thai mango chili sauce made by blending together frozen mango, lime juice, Thai sweet chili sauce and ginger. It’s SO good!

Find the full ingredient list with measurements in the recipe card below.

How to Make

Making coconut shrimp in the air fryer is way easier than you might think! In just a few simple steps, you’ll have crispy, golden shrimp ready to dip in that delicious mango chili sauce.

Step 1: Make mango chili dipping sauce by adding all ingredients to a blender and blending until smooth

Step 2: In a small bowl, combine flour, salt, pepper and garlic powder.

Step 3: In a separate small bowl whisk together eggs.

Step 4: In a third shallow bowl mix together breadcrumbs and shredded coconut.

Step 5: Dip each shrimp into the flour, then the egg (wiping off excess), and finally coat with the coconut mixture, pressing it on to make sure it sticks.

Step 6: Preheat the air fryer to 400ºF. Once ready, arrange shrimp in a single layer, spray lightly with cooking spray, and air fry for 6 minutes, flipping halfway.

How to Serve

I typically serve up this coconut shrimp as an appetizer with the mango chili dipping sauce, but the options are endless. Here are some ideas:

• As an appetizer: Serve as an appetizer with the sweet chili dipping sauce.
• As a main dish: Serve this coconut shrimp over a bed of cilantro rice or my cilantro lime cauliflower rice with some air fryer vegetables for a complete meal.
• As a topping: Use the coconut shrimp to top just about anything—salads, pasta, or grain bowls! I love adding it to the top of my massaged kale salad with avocado for a little crunch and tropical flavor.
• In a wrap: Coconut shrimp in a soft tortilla? Yes, please! I love adding my crunchy asian slaw, a slice of avocado, and a generous drizzle of mango chili sauce. It’s an easy go-to when I want something light but still bursting with flavor. Seriously, it’s the kind of wrap you’ll keep coming back to.

How to Store Leftovers

In the fridge: Store any leftover shrimp in an airtight container in the fridge for up to 3 days.

In the freezer: I would only freeze the shrimp if you’re starting with raw shrimp. I wouldn’t defrost frozen shrimp and then freeze it again. To freeze, place in a freezer-safe container and store in the freezer for up to 3 months.

To reheat: Reheat shrimp in the air fryer or on the stove top in a skillet for the best results. You can also reheat the shrimp in the microwave, but it’ll lose some of its crispness. If you’re reheating from frozen, let the shrimp thaw in the fridge overnight before reheating.

Frequently Asked Questions