This post may contain affiliate links. See my disclosure policy.
This 10-minute air fryer coconut shrimp recipe is easy to make, packed with flavor, and has a ton of crunch! It’s the perfect appetizer or finger food.
Table of Contents
We love traditional coconut shrimp, but my air fryer coconut shrimp is on the menu when we want something healthier and less greasy. It’s completely oil-free but gives you crunchy, succulent results.
It’s always a crowd pleaser and completely hands-off. Like air fryer shrimp, it also takes less than 10 minutes to cook. Every bite has a big crunch, while the coconut flavor is light and subtle.
If you crave crispy air fryer recipes, try my air fryer fried chicken, air fryer sweet potato fries, air fryer French fries, and air fryer chicken nuggets.
★★★★★ REVIEW
“I tried this over the weekend and it worked well, and I am impressed with how crunchy it came out. I made it with some variation: I swapped coconut with sesame seeds and I sprayed a coat of olive oil just prior to air frying.” – Susana
Key Ingredients
- Shrimp. I find peeled shrimp or jumbo shrimp to be the best as they hold onto the crispy coating so much better. 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. You can also use almond flour, coconut flour, or 1:1 gluten-free flour.
- Seasonings. I like to use a mix of garlic powder, smoked paprika, salt, and pepper.
How to make air fryer coconut shrimp
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
Step 3 – Air fry. Place shrimp in your greased air fryer basket and 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.
Arman’s recipe tips
- 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.
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.
Frequently asked questions
Coconut shrimp is fantastic with sweet chili sauce, coconut shrimp sauce, spicy mayo, and hot honey sauce. My family often enjoys the shrimp on top of a salad or with some air fryer French fries.
I don’t recommend making this shrimp ahead of time as the breading will start to get soggy and clump up once air fried.
More crowd-pleasing air fryer appetizers
- Air fryer potstickers
- Air fryer buffalo Cauliflower
- Air fryer bagel bites
- Air fryer popcorn
- Air fryer pickles
If you tried this Air Fryer Coconut Shrimp recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Air Fryer Coconut Shrimp
Video
Ingredients
- 1 pound large shrimp peeled
- 2 large eggs
- 1 cup unsweetened coconut flakes
- 1/2 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the air fryer to 180C/350F.
- In a bowl, beat the eggs. In a separate bowl, combine the coconut flakes with the bread crumbs. In a third bowl, add the flour, smoked paprika, salt, pepper, and garlic powder.
- Dip the shrimp in the flour, shake off excess, then the egg mixture, and then in the coconut and panko mixture, pressing firmly for it to stick. Repeat the process.
- Grease the air fryer basket, then add the coconut shrimp to it, ensuring that they are not touching one another.
- Air fry for 10 minutes, flipping halfway through.
- Once the shrimp are golden brown, remove them from the air fryer basket and serve immediately.
Sounds interesting. I just need to buy shrimps.
Wonderful
What if I don’t have an air fryer? I read somewhere that a convection oven would work but I don’t remember the details! Hope you can help. Thanks,
Yes it will 🙂 Do the same temperature listed and cook in a single layer 🙂
I would love to try this, but don’t have an air-fryer. Is there another way to prepare this?
Absolutely love all your recipes!
I tried this over the weekend and it worked well!
I am impressed with how crunchy it came out. I made with some variation:
– swapped coconut with sesame seeds
– spray a coat of olive oil just prior to air frying.
I love coconut shrimp. I’m trying this Sunday while watching NCAA CWS.
Looks great,am anxious to try it