Open just about any seasonal summer menu, and you’ll often see coconut shrimp listed as an appetizer. With a delightful combination of crunchy texture and tropical flavors, it’s one of the most pleasing seafood appetizers for anyone who loves shrimp. Luckily, thanks to air fryers, you no longer have to be seaside or at a fancy steakhouse to enjoy this tasty dish.
While they may look fancy, air-fryer coconut shrimp are super simple to make. Simply peel and devein the shrimp, cover them in a delectable coconut-panko coating, and pop them in your air fryer. No messy deep-frying required. That’s the beauty of air-fryer recipes!
Easy shrimp recipes like this don’t need much else. Paired with a sweet-and-spicy apricot sauce, you can serve air-fryer coconut shrimp with a side of fluffy rice for dinner, or put out a platter for your next party. No matter the occasion, we guarantee they won’t last long.
Ingredients for Air-Fryer Coconut Shrimp
- Shrimp: Knowing what type of shrimp to choose is the first step to getting this recipe right. For the best results, choose large, raw shrimp with their tails on. You can select a package of already peeled and deveined shrimp to save time. Frozen or fresh works fine; just defrost the frozen shrimp first.
- Shredded coconut: Sweetened coconut isn’t just for coconut desserts. It’s also a key ingredient for making the best air-fryer coconut shrimp.
- Panko bread crumbs: Choose your favorite brand of panko crumbs for the maximum crunch and texture.
- Egg whites: Egg whites, rather than whole eggs, are used for breading and produce a lighter, crispier coating. It’s a popular trick in many Asian recipes featuring breaded and fried meat or vegetables.
- Seasoning: Salt, pepper and a dash of your favorite hot sauce are the perfect simple seasonings that lend the air-fried shrimp just a little kick to counter the sweetness of the coconut.
- Sauce: This sauce is too delicious to be this easy. A combination of apricot preserves, apple cider vinegar and crushed red pepper flakes is the perfect balance of spicy, sweet and tangy to complement the crispy, juicy coconut shrimp. (It’s similar to this sweet-hot Asian dipping sauce.)
Directions
Step 1: Peel and devein
Preheat an air fryer to 375°F. Peel and devein the shrimp, leaving tails on.
Editor’s Tip: Avoid starting with damp shrimp, among other deep-frying mistakes. For perfectly crispy air-fryer coconut shrimp, pat the shrimp dry with a few paper towels to remove any excess moisture and ensure the coating adheres evenly.
Step 2: Prep the coating
Arrange three shallow bowls on your work surface. In the first bowl, toss together the coconut and panko. Whisk together the egg whites, salt, pepper, and hot sauce in the second bowl. In the final bowl, add the flour.
Step 3: Dip, dunk and coat
Working as an assembly line, first lightly coat the shrimp in flour. Shake off any excess flour, then dunk the shrimp in the egg-white mixture. Transfer the shrimp to the coconut mixture, gently patting to coat the shrimp evenly on all sides. Set aside. Repeat this process until all the shrimp are coated.
Step 4: Add to the air-fryer, and cook
Place the shrimp in a single layer on a greased tray in an air-fryer basket. Cook for four minutes. Flip the shrimp, and continue cooking until the coconut is lightly browned and the shrimp turn pink, about four minutes longer.
Editor’s Tip: Air-frying the shrimp in smaller batches will allow enough hot air to circulate around them to create a crispier exterior. If the basket is crowded, the shrimp will be unevenly cooked and not crisp on all sides.
Step 5: Mix the sauce, and serve
Meanwhile, combine the preserves, cider vinegar and crushed red pepper flakes in a small saucepan. Cook, stirring occasionally, over medium-low heat until the preserves are melted. Serve shrimp immediately with sauce.
Recipe Variations
- Make gluten-free coconut shrimp: Use coconut flour or white rice flour instead of all-purpose flour, and source gluten-free panko to convert to a gluten-free recipe. While most brands of sweetened shredded coconut are gluten-free, check the package to confirm before purchasing.
- Have fun with the sauces: Try this easy air-fryer coconut shrimp with pepper mango salsa, a simple avocado crema, old-fashioned shrimp cocktail sauce, or our highly rated cilantro dipping sauce.
- Try deep-fried coconut shrimp instead: If you don’t own an air fryer, you can still enjoy coconut shrimp the old-fashioned way with our coconut fried shrimp recipe.
- Use a convection oven: Did you know air fryers are really just countertop convection ovens? If you have a convection oven, you can make this recipe as directed without an air fryer. Simply increase the oven temperature to 400°, and add 5 to 10 minutes to the cooking time.
How to Store Air-Fryer Coconut Shrimp
Like most fried foods, air-fryer coconut shrimp is best enjoyed freshly cooked. If you do happen to have leftovers, they may be stored in an airtight container in the fridge for three to four days. To reheat, warm in the air fryer or a 350° oven until crisp and heated through.
Can you freeze air-fryer coconut shrimp?
Yes, cooked air-fryer coconut shrimp may be stored in an airtight container in the freezer for up to three months (just let them cool before freezing). To reheat, warm them directly from frozen in the air fryer or oven until heated through and crisp.
Air-Fryer Coconut Shrimp Tips
Can you use frozen shrimp for air-fryer coconut shrimp?
Frozen shrimp can be used but must be thawed first, as the flour, egg and coconut will not stick if the shrimp is frozen.
How do you peel and devein shrimp?
Learn how to peel and devein (aka how to clean shrimp) to make this recipe and others calling for fresh shrimp. While it can be beneficial to leave the shells on shrimp in some recipes, this air-fryer coconut shrimp recipe is one of those occasions where peeling and deveining is a must.
What can you serve with air-fryer coconut shrimp?
Serve this air fryer shrimp as an appetizer ahead of this grilled mahi mahi or classic crab cakes. You can turn coconut shrimp into an entree by serving them over a bed of herbed rice pilaf with a few veggie kabobs on the side.
