Air Fryer Coconut Shrimp - Crispy, Juicy, and Easy
Servings 4 servings
Ingredients
- 1 pound large shrimp (16–20 count), peeled and deveined, tails left on
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to finish
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika or cayenne (optional for heat)
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup unsweetened shredded coconut (fine or medium shred works best)
- 1–2 teaspoons sugar or coconut sugar (optional, for a touch more sweetness)
- Neutral oil spray (avocado or canola) for the basket and tops
- Lime wedges, for serving
- Optional dipping sauce: sweet chili sauce, mango chutney, or a quick mix of Greek yogurt, lime juice, and honey
Instructions
- Prep the shrimp: Pat shrimp very dry with paper towels. Dry shrimp grab the coating better and crisp up more evenly.
- Season the flour: In a shallow bowl, whisk together flour, salt, pepper, garlic powder, and paprika or cayenne if using.
- Beat the eggs: In a second bowl, beat the eggs until smooth.
- Mix the crust: In a third bowl, combine panko, shredded coconut, and sugar if using. Stir well so the coconut distributes evenly.
- Dredge: Work in batches. Toss shrimp in the seasoned flour, shaking off excess. Dip each into egg, letting extra drip off. Press firmly into the coconut-panko mixture so it adheres all over.
- Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly spray the basket with oil.
- Load the basket: Arrange shrimp in a single layer without crowding. Leave a little space between each piece for airflow.
- Oil lightly: Spray the tops of the coated shrimp with a light, even coat of oil. This is key for even browning.
- Cook: Air fry at 375°F (190°C) for 6–8 minutes, flipping once halfway through. Shrimp are done when the coating is golden and the shrimp are opaque and just firm.
- Finish: Sprinkle with a pinch of salt while hot. Serve right away with lime wedges and your favorite dipping sauce.