Crispy air fryer coconut shrimp is absolutely irresistible, especially with homemade sweet chili sauce for dipping! This easy, healthy air fryer recipe is sure to become a favorite.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Appetizer, Main Course
Keyword: air fryer coconut shrimp
Author: Kasey Schwartz
1lbraw shrimpdeveined, peeled, tail on
⅓cupall purpose flour
1 ½cupssweetenedfinely shredded coconut
Sweet Chili Sauce
2tspsoy sauce or tamari
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.
In another bowl, mix together the breadcrumbs and coconut until evenly distributed.
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.
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.
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.
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.
Stir in the cilantro. Set aside to let cool slightly before serving.