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Air Fryer Coconut Shrimp is one of my favorite appetizers or light suppers to make when I want something crispy without messing up the kitchen by frying something. The secret to success in this recipe is patting the shrimp completely dry before I bread them, because that’s what helps the coconut and panko hold on and crisp up in the basket. You’ll also end up with extra sweet chili sauce, which is a good problem to have, since it keeps in the fridge for about a week. We slather that stuff on just about everything!
Now here’s the thing: You are not going to find many coconut recipes on this website because I do not like coconut. I like the flavor, and I’ll certainly enjoy a Pina Colada out by the pool. But coconut cake or pie? That’s a hard no. To me, it feels like you’re eating tiny little slivers of paper. Eww.
But—I love coconut shrimp because the coconut is crispy! And, coconut shrimp is one of my husband’s favorites, so we do eat it quite a bit. This recipe uses a three-bowl breading setup: seasoned flour, beaten egg, then a mix of sweetened coconut flakes and panko. The baking powder in the flour is a small thing that makes the coating a little lighter once it crisps.
The sauce is a from-scratch sweet chili sauce with a vinegar-and-sugar base and thickened with a cornstarch slurry, so you can control how sweet or how spicy it gets. You can also purchase sweet chili sauce (PF Chang’s makes a good one, as does Panda Express).
Testing results for air fryer coconut shrimp
- Cook time and temperature. Large shrimp came out crisp and cooked through at 400 degrees F for about 15 minutes total, flipped once at the halfway point. Patting them dry first made a clear difference in how well the breading crisped.
- Reheating. Leftovers went back into the air fryer for a few minutes the next day and crisped up again, though they’re best the day you make them since reheating starts to overcook them.
- Thawed vs. frozen shrimp. Fully thawed shrimp gave the most even results. Starting from frozen tended to overcook the breading before the shrimp finished.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Large shrimp. Big shrimp (U15, meaning fewer than 15 per pound) hold up to the breading and give you a better shrimp-to-crust ratio. Leave the tails on for easy dipping, and pat them dry so the coating sticks. 🚩🚩🚩 BUYER BEWARE: Unless you live in a coastal town where you can get fresh shrimp, it’s pretty likely that any shrimp you buy in the grocery store that is not frozen also isn’t very fresh. The grocery stores thaw frozen shrimp and place them in the seafood case, sometimes for days, so you’re better off purchasing sustainable frozen shrimp, which are flash-frozen right on the boat.
Sweetened coconut flakes. Sweetened flakes brown faster and give the crust that toasty, slightly candy-like edge people expect from coconut shrimp. If you use unsweetened, you’ll get a more mellow coconut flavor and may need a little extra time in the basket.
Panko bread crumbs. Panko is coarser than regular bread crumbs, so it stays crunchy in the air fryer. Mixed with the coconut, it’s what gives the crust its texture.
Baking powder. A little baking powder in the flour dredge lightens the coating, so it crisps rather than turning dense.
The fresh chilies. Red jalapeños or red serranos bring color and a moderate heat to the sauce. Take out the seeds and membranes for a milder sauce, or leave some in if you like it hotter.
Avocado oil spray. A light mist of avocado oil helps the coconut and panko brown. Avocado oil has a high smoke point, so it withstands the air fryer’s heat without off-flavors.
Pin this now to save it for laterHow to make air fryer coconut shrimp
- Make the sweet chili sauce first: simmer the vinegar, sugar, and aromatics, stir in the chili sauce, then thicken it with a cornstarch slurry and let it cool.
- Set up a three-bowl breading station with seasoned flour, beaten egg, and coconut mixed with panko.
- Pat the shrimp dry, then coat each one in the flour, the egg, and the coconut-panko mixture in that order.
- Mist the breaded shrimp with avocado oil and air-fry them in a single layer, flipping once, until the coating is golden and crisp.
- Serve hot with the sweet chili sauce and a squeeze of fresh lime.
Getting a crispy air fryer crust
I really like using the air fryer for these shrimp, because it’s just so much easier than frying them in oil, and they still get super crispy. The air fryer circulates hot air around the shrimp, so the coconut and panko crisp on all sides without sitting in oil. That circulation is also why a single layer is important: if the shrimp touch or overlap, the crust steams instead of crisping. You don’t want soggy shrimp!
A light mist of avocado oil helps the crust develop a nice golden color, since dry crumbs won’t brown on their own. Spray both the basket and the tops of the shrimp so the shrimp don’t stick and the sides color evenly.
For large shrimp, cook at 400 degrees F for about 15 minutes total, flipping once halfway through. Smaller shrimp cook faster, so start checking a few minutes early, and pull them when the coating is golden and the shrimp are opaque.
The sweet chili dipping sauce
The dipping sauce is a from-scratch sweet chili sauce that’s customizable so you can decide how sweet and how spicy it gets. It starts with a vinegar-and-sugar base that simmers with fresh ginger, garlic, and chilies before you thicken it.
A cornstarch slurry stirred in at the end gives the sauce its glossy, spoonable body, and it continues to thicken as it cools. The recipe makes a generous amount, which is handy, because it keeps for about a week in the fridge and works on more than just shrimp. We love this sauce and serve it with grilled chicken and pork chops.
Variations
- Add some crunch. Stir finely chopped almonds or macadamia nuts into the coconut and panko for extra texture.
- Make it spicier. Leave some seeds in the chilies, or add a pinch of red pepper flakes to the sauce.
- Go less sweet. Swap the sweetened coconut for unsweetened flakes for a more toasted, less candy-like crust, and give them an extra minute or two in the basket.
- Change up the dip. Serve the shrimp with a fruity salsa alongside or instead of the sweet chili sauce. My Pineapple Salsa is bright and a little spicy, and it works well with the coconut.
- Make them gluten-free. Use a gluten-free all-purpose flour and gluten-free panko; the method stays the same.
What to serve with air fryer coconut shrimp
Coconut shrimp is an appetizer at heart, so I usually set it out as part of a bigger spread. It’s good next to a scoop of Pineapple Coleslaw for a little tropical crunch, or a bowl of Fruit Salad With Honey Lime Dressing, which picks up the same lime you squeeze over the shrimp. If you’d rather make it a meal, a side of Filipino Fried Rice turns it into supper. And if you’re building a whole appetizer table, it fits right in with the rest of my Easy Southern Appetizers For Parties.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Equipment
Ingredients
For the sweet chili sauce
- 2 cups rice wine vinegar
- 2 cups white sugar
- 2 tablespoons soy sauce
- 4 teaspoons fresh ginger, finely grated
- 6 garlic cloves, minced
- 2 red jalapenos or red serrano peppers, seeds and stems removed, finely diced
- 3 tablespoons chili sauce
- 5 teaspoons cornstarch
- 2 tablespoons water
For the shrimp
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, beaten
- ½ cup panko bread crumbs
- 1 cup sweetened coconut flakes
- 1 ½ pounds large shrimp, peeled and deveined, tails left on
- Avocado oil cooking spray
Instructions
Sweet Chili Sauce
- Combine 2 cups rice wine vinegar, 2 cups white sugar, 2 tablespoons soy sauce, 4 teaspoons fresh ginger, finely grated, 6 garlic cloves, minced, 2 red jalapenos or red serrano peppers, seeds and stems removed, finely diced, and 3 tablespoons chili sauce in a medium nonstick saucepan. Bring to a boil over medium high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Mix 5 teaspoons cornstarch with 2 tablespoons water, then add to sauce. Continue to cook for 3 minutes, stirring constantly. Remove from heat and allow to cool.
Shrimp
- Prepare your air fryer: preheat to 400 degrees F for 5 minutes, then spray the basket with avocado oil cooking spray.
- Mix together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt in a large bowl. Beat 2 large eggs, beaten in a second bowl. In a third bowl, combine ½ cup panko bread crumbs and 1 cup sweetened coconut flakes.
- Coat the shrimp: dip each shrimp first in the flour mixture, then the egg, then the coconut-panko mixture, pressing gently to adhere. Place shrimp in the air fryer basket in a single layer, spray lightly with cooking spray.
- Air fry at 400 degrees F for 10 minutes, flipping halfway through, until golden and cooked through.
- Serve immediately with the sweet chili dipping sauce.
Notes
Nutrition
Questions and tips
Storage
Make ahead. You can bread the shrimp a few hours ahead and keep them in a single layer on an uncovered tray in the fridge until you’re ready to cook. The sauce can be made up to a week in advance and stored in a sealed container in the refrigerator, which makes party prep easier.
Storage and reheating. Leftover shrimp can be kept in a sealed container in the fridge for up to three days. To bring back the crunch, reheat them in the air fryer for a few minutes rather than the microwave, though they’re always best the day you make them.
Yes, but you must thaw them first. This recipe is written for fully thawed shrimp, and cooking from frozen tends to overcook the breading before the shrimp are done. Thaw them in the fridge overnight or under cold running water, then pat them dry before breading.
You can. To bake, arrange the breaded shrimp on a greased rack over a sheet pan and bake at 400 degrees F, turning once, until golden. To deep-fry, cook them in 350 degree F oil for a couple of minutes, until the coating is golden and the shrimp are cooked through.
Yes. Freeze the cooked, cooled shrimp in a single layer, then move them to a freezer bag for up to two months. Reheat straight from frozen in the air fryer at 400 degrees F until the shrimp are hot and crisp again.
Cook the shrimp in batches so they sit in a single layer with space around each one, which is what keeps the crust crisp. Hold the finished batches on a rack in a low oven at around 200 degrees F while you cook the rest, so they stay warm and crunchy.
Two things usually cause it: skipping the dry-off step, or a wet breading station. Pat the shrimp very dry, keep one hand for the egg and one for the coconut mixture so the coating stays separate, and press the final layer on firmly so it grabs.
