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Air fryer coconut shrimp served with a sweet chili sauce
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5 from 16 votes

Air Fryer Coconut Shrimp

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 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 4 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 salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¾ cup unsweetened shredded coconut
  • 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, 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 10-12 minutes, flipping halfway through.
  • Garnish with chopped parsley, and serve immediately 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 

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