10 Minute Air Fryer Coconut Shrimp

Craving more crispy air fryer recipes? Try my air fryer fried chicken, air fryer sweet potato fries, air fryer French fries, and air fryer chicken nuggets. I love deep-fried foods just as much as the next person, but if I can still enjoy the flavor without all the excess fat, count me in! My air fryer coconut shrimp recipe is completely oil-free but still gives you crunchy, succulent results.

Why I love this recipe

Always crowd-pleasing. Sure, air fryer shrimp is delicious, but who can resist a piece of crispy coconut shrimp? This is an irresistible dish, especially when it’s served with dipping sauce. Perfect texture and flavor. There’s a big crunch in every bite, while the coconut flavor is light and subtle. It’s completely hands-off! Like air fryer chicken wings, the air fryer ensures that the there is no long cook time or babysitting. Super fast. Seriously, this dish takes just 10 minutes of cooking (er, air frying) time.

Ingredients needed

Shrimp. Use large peeled shrimp or jumbo shrimp. You can leave the tails on or off. Eggs. The shrimp are coated in whisked eggs to help the breadcrumbs stick to the outside. Unsweetened shredded coconut. This gives the shrimp a lovely coconut flavor. Remember to use unsweetened coconut to avoid sweet-tasting shrimp. Panko breadcrumbs. Regular breadcrumbs will work instead but aren’t as light and crunchy as panko. All-purpose flour. Or you can use almond flour, coconut flour, or a 1:1 gluten free flour. Garlic powder. This gives the breading an irresistibly savory flavor. Smoked paprika. Or use regular paprika. Salt and pepper. For flavor and balance.

How to make air fryer coconut shrimp

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1 – Set up the dredging station. Beat the eggs, stir the coconut and breadcrumbs together, then stir the flour and seasonings in their respective bowls. Step 2 – Dredge the shrimp. Dip shrimp in the seasoned flour, then whisked eggs, and finally, the coconut mixture. Repeat with the rest of the shrimp. Step 3 – Air fry the coconut shrimp. Place shrimp in your greased air fryer basket, ensuring that they aren’t touching each other (air fry the shrimp in batches if you need to). Air fry until the shrimp are crisp and golden. Step 4 – Repeat, then serve. Repeat the process with the rest of the shrimp, then serve with your favorite dipping sauce. Enjoy!

Recipe tips and variations

You can use fresh or frozen shrimp. Just remember to fully thaw the frozen shrimp in the refrigerator before making this recipe. Dry the shrimp. Use paper towels to pat the shrimp dry before dredging them in the eggs, flour, and breadcrumbs. Work in batches because crowding will cause them to steam rather than crisp. Always cook in a single layer. Change up the seasoning. Feel free to add some red chili flakes or cayenne pepper to the dry mix for some added heat, or Italian seasoning for some Italian flair.

Storage instructions

To store: Keep the air fried coconut shrimp in an airtight container in the fridge for up to 3 days. You can make this crunchy snack even more irresistible by plating the shrimp with freshly chopped parsley and lime wedges on the side. Include a variety of dipping sauces for serving, too. Coconut shrimp is fantastic with sweet chili sauce, coconut shrimp sauce, spicy mayo, and hot honey sauce. To freeze: Once they’re cooked and cooled to room temperature, place them in an airtight container and freeze for up to 2 months. Reheating: Place the chilled or frozen coconut shrimp in the air fryer and reheat until warmed through.