Air Fryer Coconut Shrimp

4.97 from 635 votes

This Air Fryer Coconut Shrimp recipe is like your favorite restaurant style version but only healthier because I skip the heavy oil and deep frying method

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 304kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound shrimp raw, large, peeled and deveined with tails attached
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt plus more to taste
¼ teaspoon black pepper
2 large eggs
¾ cup shredded sweetened coconut or unsweetened
¼ cup panko breadcrumbs
Cooking spray
Sweet chili sauce for serving

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.

Video

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