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Air Fryer Coconut Shrimp

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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer coconut shrimp
Servings: 6 servings
Calories: 279kcal
Author: Kasey Schwartz


  • 1 lb raw shrimp deveined, peeled, tail on
  • cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 eggs
  • ½ cup panko breadcrumbs
  • 1 ½ cups sweetened finely shredded coconut
  • Cooking Spray

Sweet Chili Sauce

  • ½ cup rice vinegar
  • ½ cup water
  • cup granulated sugar
  • 2 cloves garlic minced
  • 2 tbsp sambal chili paste
  • 2 tsp soy sauce or tamari
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp fresh cilantro minced


  • 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.


Calories: 279kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 1049mg | Potassium: 237mg | Fiber: 3g | Sugar: 20g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg