Air Fryer Coconut Shrimp

Yumna Jawad

Updated Aug 13, 2025

4.97 from 638 reviews

Air Fryer Coconut Shrimp recipe ready in 20 mins, large shrimp dipped in coconut flake and panko breadcrumbs, and air fried until crispy on the outside.

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Prep Time 10 minutes
Servings 4 servings
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Air Fryer Coconut Shrimp.
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I love making coconut shrimp in the air fryer!

I started making coconut shrimp in the air fryer because I wanted that crispy coating without dealing with a pot of hot oil. They come out golden and crunchy on the outside, tender on the inside, and I don’t have to guard myself from oil splashes. I like serving them as an appetizer with sweet chili sauce, but they’re also great tossed on top of a garden salad or in tacos. The air fryer makes making coconut shrimp at home so much easier.

Happy Cooking!
– Yumna

Air Fryer Coconut Shrimp Ingredients

Ingredients to make recipe: shrimp, eggs, flour, panko and shredded coconut
  • Shrimp: Use large shrimp for this recipe. If using frozen, make sure they are fully thawed. Peel and devein them, but keep their tails on so that they are easy to pick up.
  • Flour: Use all purpose flour for the coating. Use a 1:1 GF flour or coconut flour if you have an intolerance to wheat.
  • Eggs: Whisk well, room temperature eggs mix more easily.
  • Coconut: Use unsweetened shredded coconut.
  • Breadcrumbs: I like to use gluten-free panko breadcrumbs to get a really nice, crispy crust. You can use homemade breadcrumbs, though.

How to Make Coconut Shrimp in the Air Fryer

Shrimp before cooking.
Step 1: Set up your dredging station with the flour mix (flour and spices) in one bowl, beaten eggs in a second, and the panko and shredded coconut in a third. Make sure to dry the shrimp well but keep the tails on.. Dredge each shrimp in the flour, then the eggs, and then the panko mixture. Gently push the panko mixture onto the shrimp to make sure it adheres. Place on a baking tray until you have coated all of the shrimp.
Shrimp after cooking in air fryer.
Step 2: Now you’re ready to add them to the air fryer. For a pound of shrimp, I found it best to work in two batches to ensure that the coconut shrimp are not touching in the basket. Cook for 10 minutes and flip halfway through cooking for extra crispy edges. When they’re done, they will be golden brown on the outside with crispy edges from the panko and coconut. Shrimp doesn’t need a long time to cook but you can watch them closely in case you use shrimp that might be smaller in size.
Air Fryer Coconut Shrimp.

Air Fryer Coconut Shrimp Recipe

Author: Yumna Jawad
4.97 from 638 reviews
This Air Fryer Coconut Shrimp recipe is ready in 20 minutes, made with large shrimp dipped in a coconut flake and panko breadcrumb coating, and air fried until crispy on the outside.
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Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings4 servings

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Ingredients
  

Instructions

  • Preheat the air fryer to 360°F. When heated, spray the basket with cooking spray.
  • Combine the flour, garlic powder, salt and pepper in one shallow bowl. Whisk the eggs in a second shallow bowl. Then combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
  • Dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the coconut panko mixture, gently pressing to adhere.
  • Place the coconut shrimp in the air fryer so they are not touching, and spray the top of the shrimp. Cook for 6 minutes, flip the shrimp and spray one more time, then continue cooking for 4-6 more minutes on the other side.
  • Season immediately with salt, garnish with chopped parsley, and serve with sweet chili sauce, if desired.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
Freezing Instructions: You can freeze the coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of the eggs, you can use flax eggs. Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water. Let the mixture sit for 10 minutes before dredging the shrimp in it. You can also use low-fat buttermilk.
  • Instead of all-purpose flour, you can use almond flour or coconut flour.
  • If you prefer not to use breadcrumbs, you can just use the shredded coconut, although they will not be as crispy on the outside.

Nutrition

Calories: 304kcal, Carbohydrates: 13g, Protein: 28g, Fat: 15g, Saturated Fat: 11g, Cholesterol: 368mg, Sodium: 1237mg, Potassium: 216mg, Fiber: 3g, Sugar: 2g, Vitamin A: 119IU, Vitamin C: 5mg, Calcium: 188mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Pat the shrimp dry to remove any excess water before you coat it. This will help the shrimp to get really crispy, if there is excess moisture the air fryer shrimp can steam and become soggy.
  2. Don’t overload the air fryer basket. The shrimp should be in one layer with space in between them, so they’re not touching. This helps to make sure the air fryer shrimp is crispy.
Dipping coconut shrimp in the sweet chili sauce

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Comments

  1. Jacqui says:

    This recipe is wonderful!

    Reply
    1. Yumna J. says:

      Thanks, Jacqui! So happy you like it!!

      Reply
  2. Cathx says:

    Awesome!

    Reply
    1. Yumna J. says:

      Thank you! So glad you liked it!!

      Reply
  3. Janene says:

    Absolutely delicious!!! Perfect recipe- thank you SO much!!!

    Reply
    1. Yumna J. says:

      Aww, so happy you liked it! Thanks!!

      Reply
  4. James Glenn Drewry says:

    Love them! These came out nice and brown in my Ninja

    Reply
    1. Yumna J. says:

      Yay, that’s awesome! Thanks, James!!

      Reply
  5. Sasha says:

    I dont own an airfryer, is it possible to just bake it in the oven?

    Reply
    1. Yumna J. says:

      Yes, I think it would work well baked between 350ºF and 375ºF! I would try 6-8 minutes per side. Hope that helps!!

      Reply
  6. John says:

    I really don’t understand how anyone can enjoy this recipe. They just taste like shrimp. The coconut and panko does nothing for flavor, I think the unsweetened flakes are a mistake and there’s probably supposed to be more seasoning.

    Reply
    1. Yumna J. says:

      So sorry you didn’t like it, John. Thank you for the feedback.

      Reply

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