This is the appetizer I could eat buckets of!! This crispy air fryer coconut shrimp recipe is light, crunchy and ready in under 15 minutes! The best part is that there is no deep frying required, which means no mess or oily cleanup! Air-fried to golden perfection and paired with a zesty 3-ingredient bang-bang sauce, it's the kind of appetizer (or main course) that keeps you coming back for more. It will be your favorite healthy-ish way to have restaurant-quality coconut shrimp at home!
What is coconut shrimp?
Coconut shrimp is a tropical-inspired dish that combines shrimp and a mixture of shredded coconut flakes and breadcrumbs. The shrimp is thoroughly coated in the mixture and fried to perfection. This air fryer coconut shrimp recipe has all the crispiness of traditional coconut shrimp but is healthier. This one is even easier to prepare at home!
Why you'll love this air fryer shrimp recipe
- Crispy without deep frying - The bread crumbs, coconut flakes and air fryer help to achieve that crispiness, without all the oil!
- Quick and easy - Ready in 15 minutes!
- Tasty and affordable - Skip takeout! We have takeout at home! For the same cost, you can make a whole bag's worth of coconut shrimp.
- Perfect appetizer or main course - Serve at parties or easy weeknight dinners.
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Ingredients
For the Coconut Shrimp
- Egg: The binding agent that helps the coconut and bread crumbs stick to the shrimp.
- Shrimp: Large shrimp works best! I use 21/30 count shrimp bags.
- Coconut flakes: Use unsweetened for the best texture. Crush large coconut flakes for even distribution.
- Breadcrumbs: Panko breadcrumbs work best for a light and crispy texture!
- All-purpose flour: This creates a dry layer for the egg to stick to the shrimp. An essential step in the process!
- Salt: To season the flour and add flavor from the start.
- Black pepper: A mild kick to balance out the coconut flavor.
- Garlic powder: Adds more depth to the flour.
For the Bang Bang Sauce
- Sweet chili sauce: Store bought works great!
- Kewpie mayonnaise: Kewpie mayonnaise is richer and slightly sweet.
- Lime juice: Brightens the sauce and adds zest.
See recipe card for quantities.
Instructions
To serve:
- Serve the coconut shrimp immediately with the bang bang sauce. Garnish with lime wedges, cilantro and scallions, as desired.
Set up your breading station in three bowls:
- In the first bowl, mix together flour, salt, black pepper, and garlic powder until well combined.
- In the second bowl, whisk the egg until smooth and beaten.
- In the third bowl, combine panko breadcrumbs and coconut flakes, mixing until they're evenly distributed.
To bread the shrimp:
- Working with one shrimp at a time, dip the shrimp in the flour mixture, coating completely. Shake off any excess.
- Next, dip the floured shrimp into the beaten egg, ensuring it is fully coated.
- Press the shrimp into the coconut-panko mixture, making sure the coating adheres well on both sides. The key to getting the panko mixture to stick is by firmly pressing the shrimp. Gently shake off any excess.
To cook the coconut shrimp:
- Spray the breaded shrimp on both sides with neutral oil. Preheat the air fryer to 350F.
- Place shrimp in a single layer in the air fryer basket, making sure they don't overlap and no air fryer liner is used. Using air fryer liners will not allow the coconut shrimp to get crispy.
- Air fry the coconut shrimp at 350F for 5-7 minutes or until golden brown and crispy. Flip halfway through if the coconut flakes start to burn. Remove and set aside.
To make the bang bang sauce:
- Whisk together sweet chili sauce, Kewpie mayonnaise and lime juice.
To serve:
- Serve the coconut shrimp immediately with the bang bang sauce. Garnish with lime wedges, cilantro and scallions, as desired.
Substitutions and Variations
- Spicy version - Add cayenne pepper to the flour and sriracha to the bang bang sauce for more of a kick!
- Gluten-free - Substitute all purpose flour with gluten free flour and the panko bread crumbs with gluten free panko bread crumbs!
- Protein swap - Not a fan of shrimp? Substitute with chicken or firm white fish like cod. Cut them into strips. Air fry until the internal temperature is 165F for chicken or 145F for cod.
Top tip
Use large shrimp. Larger shrimp will ensure it doesn't get overcooked once air fried. Butterfly the shrimp to create more surface area for the panko and coconut flakes to stick to. Press the coconut-panko coating firmly onto the shrimp to help the coating stick better. Don't overcrowd the air fryer. Work in batches to allow proper air flow for even air circulation and cooking. Serve immediately for best texture.
Storage and Reheating Instructions
Store your coconut shrimp in an air tight container in the refrigerator for up to 2 days. Keep the bang bang sauce in a separate air tight container for up to 5 days.
To reheat, air fry the shrimp at 350F until it is heated through, about 2-3 minutes. Stir the bang bang sauce before enjoying again.
FAQ
For the best texture, make and serve the coconut shrimp on the same day. Any leftovers can be reheated in the air fryer.
The coconut shrimp should be lightly golden brown and the internal temperature should be 145F.
Yes! Place the coconut shrimp on a rack on a baking sheet. Bake it in the oven at 400F for 10-12 minutes or until the internal temperature is 145F.
Other Appetizers to Feed a Crowd
Air Fryer Coconut Shrimp
Equipment
- Air Fryer
Ingredients
Coconut Shrimp
- 1 egg
- ½ lb shrimp butterflied
- ½ cup unsweetened coconut flakes
- ¾ cup panko bread crumbs
- ¼ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Bang Bang Sauce
- ¼ cup sweet chili sauce
- 2 tablespoon kewpie mayonnaise
- 1 teaspoon lime juice
Instructions
To make the breading station:
- In the first bowl, mix together flour, salt, black pepper, and garlic powder until well combined.
- In the second bowl, whisk the eggs until smooth and beaten.
- In the third bowl, combine panko breadcrumbs and coconut flakes, mixing until they're evenly distributed.
To bread the shrimp:
- Working with one shrimp at a time, dip the shrimp in the flour mixture, coating completely. Shake off any excess.
- Next, dip the floured shrimp into the beaten eggs, ensuring it is fully coated.
- Press the shrimp into the coconut-panko mixture, making sure the coating adheres well on both sides. The key to getting the panko mixture to stick is by firmly pressing the shrimp. Gently shake off any excess.
To cook the coconut shrimp:
- Spray the breaded shrimp on both sides with neutral oil. Preheat the air fryer to 350F.
- Place shrimp in a single layer in the air fryer basket, making sure they don't overlap and no air fryer liner is used. Using air fryer liners will not allow the coconut shrimp to get crispy.
- Air fry the coconut shrimp at 350F for 5-7 minutes or until golden brown and crispy. Flip halfway through if the coconut flakes start to burn. Remove and set aside.
To make the bang bang sauce:
- Whisk together sweet chili sauce, Kewpie mayonnaise and lime juice until well combined.
To serve:
- Serve the coconut shrimp immediately with the bang bang sauce. Garnish with lime wedges, cilantro and scallions, as desired.
Notes
- Use large shrimp. Larger shrimp will ensure it doesn't get overcooked once air fried.
- Butterfly the shrimp to create more surface area for the panko and coconut flakes to stick to.
- Press the coconut-panko coating firmly onto the shrimp to help the coating stick better.
- Don't overcrowd the air fryer. Work in batches to allow proper air flow for even air circulation and cooking.
- Serve immediately for best texture.
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