Air Fryer Coconut Shrimp Recipe | So Crunchy, Juicy & Full Of Flavor! (2024)

Crispy air fryer coconut shrimp are an easy and crowd-pleasing appetizer ready in just 20 minutes. Juicy shrimp are coated in a crispy coconut and panko coating, then air fried until perfectly crisp and golden brown. Add your favorite dipping sauce and watch how quickly they disappear!

Table of Contents

• Why You Will Love This Air Fryer Coconut Shrimp Recipe
• What You’ll Need
• How to Make Coconut Shrimp in Air Fryer
• Chef’s Tips for Success
• What to Serve with Coconut Shrimp
• How to Store and Reheat Leftovers
• Get the Recipe
• More Tasty Shrimp Recipes

What You’ll Need

You likely have most of the ingredients on hand already. No need for a big shopping trip! Scroll down to the recipe card for exact amounts.

• Eggs: These work to bind the coconut breading together and help it stick to the shrimp.
• Lime Juice: This adds a surprising amount of fresh, zesty citrus flavor to cut through the richness of coconut. Lemon juice can be used instead.
• Coconut: You can use sweetened or unsweetened shredded coconut, depending on your preference.
• Panko Breadcrumbs: These are a coarser Japanese style breadcrumb that crisp up beautifully in an air fryer.
• All-Purpose Flour
• Dried Parsley: Feel free to use a different dried herb, such as cilantro or basil.
• Shrimp: Opt for large shrimp with their tail on for easy grabbing. If using frozen shrimp, thaw them completely before beginning.

How to Make Coconut Shrimp in Air Fryer

Ditch the splatter and mess of deep frying! The air fryer keeps your kitchen clean while cooking. Scroll to the recipe card at bottom of the post for full detailed instructions.

• Mix the Wet Ingredients: Combine the eggs and lime juice in a small bowl.
• Mix the Breading Ingredients: In a second bowl, combine the coconut, panko, flour, salt, pepper and dried parsley.
• Bread the Shrimp: Dip each shrimp into the egg mixture, then into the coconut and panko mixture to coat on all sides. Place coated shrimp in even layer in air fryer basket sprayed with non-stick spray.
• Air Fry the Shrimp: Spray the breaded shrimp with cooking oil spray. Air fry at 375°F for 6 minutes, flipping half way through, until golden brown.

Chef’s Tips for Success

• Preheat: If your air fryer needs it, make sure to preheat it before adding the shrimp for maximum crispiness.
• Dry Shrimp: Rinse and pat the shrimp dry with a paper towel before beginning, this will help the coating to stick.
• Use Two Hands: When breading the shrimp, it’s easiest to use one hand for the wet ingredients and a second for the dry mixture. Otherwise, your hands will easily get covered in sticky coconut.
• Don’t Overcrowd: Avoid overcrowding the air fryer basket, keeping the shrimp in a single layer without overlapping. If necessary, air fry the shrimp in batches.
• Sweet vs Savory: Use sweetened shredded coconut if you prefer coconut shrimp with a slightly sweet bite. For savory coconut shrimp with zero sweetness, use unsweetened shredded coconut.

What to Serve with Coconut Shrimp

I like to dunk these crispy shrimp in sweet chili sauce or co*cktail sauce. If you are looking to make a dinner out of these shrimp, serve them over cilantro lime rice. If your hosting a party, here are some other fun appetizers to pair with these coconut shrimp:

• Hot Spinach Dip
• Cheesy Ranch Pigs in a Blanket
• Best Texas Caviar
• Crockpot Jalapeno Corn Dip
• Crispy Air Fryer Brown Sugar Chicken Legs
• Bisquick Sausage Balls

How to Store and Reheat Leftovers

Leftovers can be saved, but are never as good as they are when served hot and fresh!

• Store: Transfer cooled shrimp to an airtight container. Store in the fridge for up to four days.
• Reheat: Place the shrimp back into the air fryer at 375°F for about 2 minutes, until warmed.
• Freeze: I don’t recommend freezing this recipe. The breading will never crisp up as well again.

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