This post may contain affiliate links. Please read our disclosure policy.
These air fryer coconut shrimp are perfectly crispy on the outside, tender on the inside, and packed with irresistible flavor. Best of all, they’re made without deep frying, so you get that restaurant-style crunch in a lighter, easier way!
Love air fryer meals? Be sure to try my Air Fryer Popcorn Chicken and Air Fryer Sweet Potato Fries too!
Why you’ll love coconut shrimp in the air fryer!
Coconut shrimp are always a treat, but with an air fryer, they’re also unbelievably simple to make! All you need are some large shrimp, coconut flakes, and a few extra ingredients to create the perfect crispy coating. Plus, with the air fryer, there’s no need for deep frying in a big pot of oil, which means you’ll get crispy restaurant-style coconut shrimp that are actually healthy, too!
Sounds too good to be true, right? I promise it’s not!
- Crispy Without Deep Frying: The air fryer gives these shrimp a golden, crunchy coating without the need for a big pot of oil, making them lighter but still incredibly satisfying.
- Quick and Easy: From start to finish, this air fryer coconut shrimp recipe comes together fast, making it perfect for weeknight dinners or last-minute appetizers.
- Restaurant-Quality at Home: You’ll get that same crispy coconut coating and juicy shrimp you’d expect from a restaurant—right in your own kitchen.
- Versatile Dish: Serve them as a party appetizer, a light dinner, or even as a topping for rice bowls or salads.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the coconut shrimp:
- Raw shrimp – Peeled and deveined; tails can be left on for easy handling.
- All-purpose flour – Helps the coating stick to the shrimp.
- Garlic powder – Adds a subtle savory flavor.
- Kosher salt and black pepper – Simple seasonings that enhance the taste.
- Eggs – Help bind the coating to the shrimp.
- Panko breadcrumbs – Essential for a crispy texture.
- Sweetened shredded coconut – Adds sweetness and that classic coconut flavor.
- Cooking spray – Helps the coating crisp up in the air fryer.
For the optional sweet chili sauce:
- Rice vinegar – Adds tanginess.
- Water and sugar – Create a balanced sweet base.
- Garlic – Adds depth of flavor.
- Sambal chili paste – Brings heat (adjust to taste).
- Soy sauce or tamari – Adds umami richness.
- Cornstarch – Thickens the sauce.
- Cilantro – Adds freshness at the end.
Variations
- Spicy Coconut Shrimp: Add cayenne pepper or extra chili paste for more heat.
- Gluten-Free Version: Use gluten-free flour and breadcrumbs.
- Extra Crunch: Mix in sesame seeds with the coconut coating.
- Shortcut Sauce: Use store-bought sweet chili sauce if you’re short on time.
How to Make Air Fryer Coconut Shrimp
- Dredge the shrimp: Holding the tails, dredge each shrimp one at a time in the flour mixture, followed by the egg mixture, and finally the coconut. Spray the shrimp with cooking spray, and set it on a plate. Repeat until all the shrimp are coated.
- Air fry: Arrange the shrimp in the air fryer basket in a single layer, leaving space in between to keep them from sticking together. Cook for 8 to 10 minutes, or until golden brown, turning halfway through.
- Start the sauce: In a small pan over medium heat, stir together the rice vinegar, water, sugar, garlic, sambal, and soy sauce. Bring the mixture to a simmer.
- Thicken: In a small bowl, mix together the cornstarch and water to form a slurry. Add this to the sauce mixture. Then, return the sauce to a simmer, cooking for 3 to 4 minutes or until the sauce starts to thicken. Stir in the cilantro, and cool slightly before serving with the coconut shrimp.
Serving Suggestions
This coconut shrimp is delicious on its own, but it’s even better served with a side of jasmine rice or fried rice and stir-fried vegetables! You can also serve it up as an appetizer alongside another Asian-inspired favorite, crab rangoon dip with wonton chips!
How to Store & Reheat Leftovers
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in the air fryer or oven at 350°F for 5–10 minutes to restore crispiness.
Frequently Asked Questions
To cook coconut shrimp in the air fryer, you’ll prepare them just as you would for baking or frying. Then, you’ll coat them in cooking spray and place them in the air fryer basket to cook.
Yes, you can cook frozen coconut shrimp in the air fryer. To do so, preheat the air fryer to 375ºF, and cook the shrimp for 8-10 minutes or until golden brown, flipping halfway through. If they are not cooked through after 10 minutes, add a few more minutes of cooking time. Although homemade air fryer coconut shrimp are my favorite, if you have a package of frozen coconut shrimp, they definitely taste best when made in the air fryer!
Coconut shrimp can be a healthy option, as it is a good source of protein. The air fryer method of cooking reduces the amount of oil needed for frying and helps keep this dish lower in fat and calories than traditional recipes.
This usually happens if the basket is overcrowded or if there isn’t enough oil spray. Give the shrimp space and lightly coat them for best results.
More Easy Seafood Recipes
All Recipes
Asian Salmon Recipe
Main Dishes
Salmon Patties
Main Dishes
Grilled Shrimp Tacos
Main Dishes
One-Pan Baked Salmon and Asparagus
💌 Love easy recipes? Join my newsletter and get my Top 10 Reader-Favorite Recipes eBook FREE! Sign up here.
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Air Fryer Coconut Shrimp
Equipment
- Air Fryer
- Measuring cups
- measuring spoons
- Mixing bowls
Ingredients
- ⅓ cup all purpose flour
- 1 tsp garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup panko breadcrumbs
- 1 ½ cups sweetened finely shredded coconut
- 1 pound raw shrimp deveined, peeled, tail on
- Cooking Spray
Sweet Chili Sauce
- ½ cup rice vinegar
- ½ cup water
- ⅓ cup granulated sugar
- 2 cloves garlic minced
- 2 Tablespoons sambal chili paste
- 2 teaspoons soy sauce or tamari
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 2 Tablespoons fresh cilantro minced
Instructions
- Preheat an air fryer to 375ºF.
- In a small bowl, mix together the flour, garlic powder, salt and pepper with a fork. In a separate bowl, whisk together the eggs with a splash of water to thin out slightly.⅓ cup all purpose flour, 1 tsp garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 large eggs
- In another bowl, mix together the breadcrumbs and coconut until evenly distributed.½ cup panko breadcrumbs, 1 ½ cups sweetened
- Using a paper towel, gently pat dry the shrimp to remove any excess moisture from the surface. This will allow the coating to adhere better.1 pound raw shrimp
- Holding by the tail, dredge each shrimp in the flour mixture, followed by the egg, then the coconut mixture.
- Spray the outside of each shrimp with cooking spray and set aside on a plate.Cooking Spray
- Place the shrimp around the inside of the air fryer basket, leaving a small space in between to keep them from sticking together. Cook for 8 to 10 minutes until golden brown, turning once halfway through. Depending on the size of your air fryer, this may require cooking in a few batches.
Sweet Chili Sauce
- In a small saucepot, combine the rice vinegar, water, sugar, garlic, sambal and soy sauce. Cook over medium heat until it starts to simmer.½ cup rice vinegar, ½ cup water, ⅓ cup granulated sugar, 2 cloves garlic, 2 Tablespoons sambal, 2 teaspoons soy sauce or tamari
- In a small bowl, mix together the cornstarch and water with a fork, forming a slurry. Add to the sauce mixture and return to a simmer. Cook for 3 to 4 minutes until the sauce starts to thicken, scraping the sides throughout.1 Tablespoon cornstarch, 2 Tablespoons water
- Stir in the cilantro. Set aside to let cool slightly before serving.2 Tablespoons fresh cilantro
Air fryer coconut shrimp done right!
That looks so good!— crispy, light, and perfect for snacking!
Looks absolutely delicious—love anything with shrimp! 🔥
I made this last night and everyone loved it! Definitely keeping this one.