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Air-Fryer Coconut Shrimp

Total Time

Prep/Total Time: 30 min.


2 servings

Updated: Sep. 13, 2022
Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It’s perfect as an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas


  • 1/2 pound uncooked large shrimp
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons panko bread crumbs
  • 2 large egg whites
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash Louisiana-style hot sauce
  • 3 tablespoons all-purpose flour
  • SAUCE:
  • 1/3 cup apricot preserves
  • 1/2 teaspoon cider vinegar
  • Dash crushed red pepper flakes


  1. Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
  2. In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.
  3. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
  4. Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink, about 4 minutes longer.
  5. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Nutrition Facts

6 shrimp with 2 tablespoons sauce: 423 calories, 10g fat (8g saturated fat), 138mg cholesterol, 440mg sodium, 59g carbohydrate (34g sugars, 2g fiber), 25g protein.