Crispy air fryer coconut shrimp is absolutely irresistible, especially with homemade sweet chili sauce for dipping!
Raw shrimp All-purpose flour Garlic powder Kosher salt Black pepper Eggs Panko breadcrumbs Sweetened finely shredded coconut Cooking spray
Rice vinegar Water Granulated sugar Garlic Sambal chili paste Soy sauce or tamari Cornstarch Cilantro
Preheat your air fryer to 375ºF and pat the shrimp dry with a paper towel.
In a small bowl, whisk together the flour, garlic powder, salt and pepper. In a separate bowl, whisk the eggs with a splash of water.
In third shallow bowl, mix together the breadcrumbs and coconut.
Holding the tail, dredge each shrimp in the flour mixture, followed by the egg mixture, and finally the coconut. Spray the shrimp with cooking spray and set on a plate.
Arrange the shrimp in the air fryer basket in a single layer. Cook for 8 to 10 minutes, or until golden brown, turning halfway through.
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.
Mix together the cornstarch and water to form a slurry. Add this to the sauce mixture and return 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 air fryer coconut shrimp.
Coconut shrimp is always a treat, but with an air fryer, it is also unbelievably simple to make!