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Air Fryer Coconut Shrimp Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 5 servings
Calories: 678kcal
Author: Lucy Brewer

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.
    A saucepan with a whisk mixing a brown liquid, next to a cutting board with chopped ginger, garlic, and chili, and small bowls of sauce and cornstarch.
  • 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.
    A metal whisk in a saucepan with red sauce, next to a bowl of shredded cheese and raw shrimp on brown paper, on a white wooden surface.

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.
    A raw shrimp sits in a bowl of flour, with a bowl of beaten egg and a bowl of shredded coconut nearby on a white wooden surface.
  • 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.
    A plate of uncooked, breaded shrimp arranged in a circle, next to an air fryer basket and a bowl of orange dipping sauce on a white wooden table.
  • Air fry at 400 degrees F for 10 minutes, flipping halfway through, until golden and cooked through.
    Breaded shrimp in an air fryer basket, with a bowl of dipping sauce, two limes, and a bottle of avocado oil arranged on a white wooden surface.
  • Serve immediately with the sweet chili dipping sauce.
    Eight breaded shrimp in an air fryer basket, with a bowl of dipping sauce, two limes, and a bottle of oil on a white surface.

Notes

To make the dipping sauce in advance, cook sauce through step 2, allow it to cool, and store in the refrigerator for up to one week. Remove from refrigerator and allow to come to room temperature before serving.
For the best results, serve the shrimp immediately after cooking, as they can get soggy if left out too long.
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