Crispy Air Fryer Coconut Shrimp

Make restaurant-quality Coconut Shrimp in your air fryer with 75% less oil! Golden, crunchy coconut coating with tender shrimp inside. Served with a sweet chili dipping sauce.

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Ingredients

  • 1 lb large shrimp, peeled and deveined (tail on)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooking spray
  • Sweet chili sauce for dipping
  • Lime wedges for serving

Instructions

Craving those crispy coconut shrimp from your favorite restaurant? Now you can make them at home in your air fryer with a fraction of the oil! They come out perfectly golden and crunchy every single time.

1

Pat the shrimp dry with paper towels and season with salt and pepper. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and mixed coconut plus panko in the third.

2

Dredge each shrimp in flour (shake off excess), dip in egg, then press firmly into the coconut-panko mixture, making sure to coat all sides well.

3

Preheat your air fryer to 400°F (200°C). Arrange the breaded shrimp in a single layer — don't let them touch! Spray lightly with cooking spray.

4

Air fry for 4 minutes, then carefully flip each shrimp. Spray the other side with cooking spray and cook for another 3-4 minutes until golden brown and crispy.

5

The shrimp are done when the coconut coating is deeply golden and the shrimp inside are pink and opaque. Don't overcook or they'll be rubbery!

6

Serve immediately with sweet chili dipping sauce and fresh lime wedges. These are perfect as an appetizer, snack, or over a tropical salad.

These air fryer coconut shrimp are dangerously addictive! Crispy coconut outside, juicy shrimp inside, and so much better than deep-fried. They disappear fast at parties, so you might want to make a double batch!

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