Air Fryer Coconut Shrimp
Air fryer coconut shrimp has a golden, crunchy crust of coconut and panko around juicy shrimp, without a pot of hot oil. The shrimp cook in about 8 minutes at 375 °F, which is hot enough to crisp the coating while the coconut toasts instead of burning. Serve them as an appetizer or a quick dinner with a sweet chili dip.
- Temperature
- 375°F190 °C
- Total time
- 36min
- Prep time
- 20min
- Servings
- 4
- Internal temp
- 145°F63 °C
- Per serving
- 320kcal
Why the air fryer works for coconut shrimp
Coconut shrimp is a hard recipe to get right in a pan, because the sugar in the coconut browns long before a thick shrimp is cooked through. The air fryer solves this with moving hot air that cooks the shrimp quickly and crisps the coating at a moderate 375 °F. The fat in the coconut helps the coating brown without much added oil, and a light spray finishes the job.
The mix of panko and shredded coconut matters. Panko gives the crunch and acts as a buffer, while the coconut adds flavor and a toasted edge. Large shrimp are the sweet spot, because they stay juicy during the 8 minutes the coating needs. For plain, uncoated shrimp, see shrimp in the air fryer.
How to make coconut shrimp in the air fryer
Tap a time to start a timer.
- Dry the shrimp Pat the shrimp very dry with paper towels. If they are frozen, thaw them in a bowl of cold water for about first, then dry them well, because wet shrimp make the coating slide off.
- Set up the breading Mix the flour with the salt and pepper in one shallow dish. Put the beaten eggs in a second dish. Combine the coconut and panko in a third.
- Coat the shrimp Hold each shrimp by the tail, dredge it in flour and shake off the excess, dip it in egg, then press it firmly into the coconut mixture on both sides. Set the shrimp on a plate while you finish.
- Preheat and spray Preheat the air fryer to 375 °F for . Place half of the shrimp in a single layer with space between them, and spray the tops with cooking spray until no dry coating shows.
- Cook Cook for , flipping the shrimp after , until the coating is deep golden and the shrimp are opaque and pearly. They are done at 145 °F in the thickest part. Repeat with the second batch.
- Make the sauce While the second batch cooks, stir the sweet chili sauce with the lime juice and hot sauce. Serve the shrimp right away so the crust stays crisp.
Times and temperatures
| Air Fryer Coconut Shrimp | Temperature | Time |
|---|---|---|
| Raw large shrimp, breadedFlip after 4 min | 375 °F (190 °C) | 8 min |
| Jumbo shrimp | 375 °F (190 °C) | 9–10 min |
| Frozen, store-boughtDo not thaw | 375 °F (190 °C) | 8–10 min |
| Reheat leftovers | 350 °F (180 °C) | 3–4 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Use the three-dish setup. Flour first, then egg, then coconut. The flour gives the egg something to hold on to, and the egg glues the crumbs.
- Do not crowd the basket. About 10–12 large shrimp fit in one layer in a 5–6 qt basket. Cook in two batches rather than stacking.
- Keep one hand dry. Use one hand for the dry dishes and the other for the egg, so your fingers do not turn into a ball of breading.
What to serve with coconut shrimp
Coconut shrimp is good as an appetizer with a sweet chili or pineapple dip, or as dinner next to coconut rice, steamed broccoli or a crisp coleslaw. For a party platter, put it next to onion rings and a bowl of dip.
Storing and reheating
Keep leftover shrimp in a sealed container in the refrigerator for up to 2 days. Reheat them in the air fryer at 350 °F for 3–4 minutes until they are hot at 165 °F and the coating is crisp. Shrimp reheated for much longer turns tough, so check early.
Variations
- Spicy: Add ½ tsp cayenne and 1 tsp paprika to the flour.
- Piña colada: Serve with a dip of 3 tbsp crushed pineapple and ¼ cup sweet chili sauce.
- Unsweetened: Use unsweetened coconut for a less sweet crust, and add a pinch of sugar if you like.
If it does not turn out right
- The coconut burns
- Coconut browns fast at high heat. Stay at 375 °F, never go to 400 °F, and use sweetened shredded coconut mixed with panko, which protects it. If the tips darken before the shrimp is done, lower the heat to 350 °F and cook a few minutes longer.
- The coating falls off
- The shrimp were damp or the coating was not pressed on. Dry the shrimp, use the flour, egg and coconut order, and press hard.
- The shrimp are rubbery
- They cooked too long. Large shrimp need only 8 minutes. Take them out when they curl into a loose C and the thickest part reaches 145 °F.
Questions and answers
How long do you cook coconut shrimp in the air fryer?
Raw breaded coconut shrimp take about 8 minutes at 375 °F, flipped halfway. Jumbo shrimp need 9–10 minutes, and medium shrimp need 6–7 minutes.
How do you cook frozen coconut shrimp in the air fryer?
Do not thaw them. Spread store-bought frozen coconut shrimp in a single layer and cook at 375 °F for 8–10 minutes, flipping halfway, until hot at 165 °F in the center.
Can I make air fryer coconut shrimp without egg?
Yes. Dip the floured shrimp in ⅓ cup of canned coconut milk, or in plain yogurt thinned with a splash of water, instead of egg. The coating holds almost as well.
Can I make air fryer coconut shrimp gluten-free?
Swap the flour for cornstarch or a gluten-free flour blend and use gluten-free panko. Check that your sweet chili sauce is gluten-free.
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