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Air Fryer Coconut Shrimp

Make coconut shrimp in the air fryer with this simple recipe that cooks up in under 10 minutes. It's healthier than takeout and guaranteed to be a crowd favorite especially when served with the mango chili dipping sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4
Calories: 441 kcal
Course: Appetizer

Ingredients

Shrimp
  • ½ cup all-purpose flour or 1:1 gluten-free all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 2 large eggs
  • ½ cup whole wheat or regular panko breadcrumbs gluten-free if needed
  • 1 cup unsweetened shredded coconut
  • 1 lb. large shrimp peeled and deveined
  • fresh cilantro chopped, for serving
Mango Chili Dipping Sauce
  • ½ cup frozen mango thawed
  • 1 Tablespoon lime juice
  • ¼ cup Thai sweet chili sauce
  • 1 inch knob ginger

Instructions

    Cup of Yum
  1. Make dipping sauce by adding thawed frozen mango, lime juice, Thai sweet chili sauce and ginger to a blender. Blend until combined and set aside.
  2. In a small bowl, combine flour, salt, pepper and garlic powder.
  3. In a separate small bowl whisk eggs and set aside.
  4. In a third bowl mix together breadcrumbs and shredded coconut.
  5. Dip shrimp one by one in the flour mixture, then dredge it through the egg mixture, dripping off the excess, then finally dip it in the coconut mixture. Press the coconut panko mixture onto the shrimp to make sure it sticks fully. Place shrimp on a baking tray or plate lined with parchment paper until all the shrimp has been coated.
  6. Preheat the air fryer to 400ºF. Once heated, place shrimp in the air fryer in a single layer and spray lightly with cooking spray. Bake for 6 minutes, flipping once halfway, until shrimp is golden brown on the outside with crispy edges. You'll likely have to do this in multiple batches as to not overcrowd the air fryer.
  7. Serve warm with fresh cilantro and dipping sauce.

Notes

  • Storage: Store leftover shrimp in an airtight container in the fridge for up to 3 days. For freezing, only freeze raw shrimp and store in a freezer-safe container for up to 3 months. Avoid refreezing shrimp that has already been thawed.

Nutrition Information

Serving 1/4 recipe with dipping sauce Calories 441kcal (22%) Carbohydrates 34g (11%) Protein 36g (72%) Fat 16g (25%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 307mg (102%) Sodium 587mg (24%) Potassium 553mg (16%) Fiber 7g (28%) Sugar 10g (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 441

% Daily Value*

Serving 1/4 recipe with dipping sauce
Calories 441kcal 22%
Carbohydrates 34g 11%
Protein 36g 72%
Fat 16g 25%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 307mg 102%
Sodium 587mg 24%
Potassium 553mg 12%
Fiber 7g 28%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.