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Home » Seafood » Air Fryer Coconut Shrimp Recipe with Dipping Sauce

Air Fryer Coconut Shrimp Recipe with Dipping Sauce

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 15, 2021
4.91 from 20 votes


Last Updated May 15, 2021 | 2 Comments

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1.8K shares
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Air Fryer Coconut Shrimp Recipe Pinterest Pin Image Collage
Air Fryer Coconut Shrimp Recipe Pinterest Pin Image Collage
Air Fryer Coconut Shrimp Recipe Pinterest Pin Image Collage
Air Fryer Coconut Shrimp Recipe Pinterest Pin Image Collage

Amazing Air Fryer Coconut Shrimp with easy 3-ingredient apricot dipping sauce. Just like your favorite restaurant appetizer, these healthier fried coconut shrimp are made without the need for heavy oil or deep frying.

Serving plate filled with air fryer coconut shrimp and a small bowl of apricot dipping sauce.

Coconut shrimp has long been one of my very favorite restaurant appetizers. 

Coated with panko and shredded coconut and deep-fried in oil until crispy, most restaurant versions, though delicious, aren’t very healthy. Today we’re going to learn how to make coconut shrimp in the air fryer – a much better-for-you alternative that ditches the heaps of oil and deep fryer and replaces it with circulating hot air.

Just as crispy and delicious on the outside, tender and succulent on the inside, these air fryer coconut shrimp are just as good as (if not better than) original fried coconut shrimp.

The second most important part of any coconut shrimp recipe is the dipping sauce it’s served with. Coconut-coated shrimp go really well with something sweet so my recommendation is a simple apricot dipping sauce (recipe below) or sweet chili sauce.

Hand holding one coconut shrimp by the tail and dipping it into homemade apricot dipping sauce.

Tips for Air Fryer Shrimp

  • Use fresh or fully thawed shrimp. This recipe does not work with frozen shrimp. The breading will not stick and the shrimp will steam rather than crisp.
  • How to defrost frozen shrimp. You can defrost them by placing them in the refrigerator overnight. For faster thawing, place the frozen shrimp in a colander. Run cool, luke-warm water over the shrimp until fully thawed and no more icy bits remain.
  • Pat the shrimp dry before breading. This will help the flour, egg, panko, and coconut adhere to the shrimp. Plus, they’ll crisp even easier.
  • Use large/jumbo shrimp. Although any size shrimp will work, the process is easiest with larger shrimp.
  • Make your shrimp gluten-free. Swap the all-purpose flour for almond flour or coconut flour and use your favorite gluten-free panko bread crumbs.
  • Do not overcrowd or stack the shrimp. For even cooking and the ultimate crisping, add the shrimp in a single layer.

Raw peeled and deveined shrimp lined up on a paper towel.

How to Make this Air Fryer Shrimp Recipe

Prepare the shrimp first. Make sure they’re fully thawed then peel and devein as needed and pat dry with paper towels.

Should you remove the tails? I highly recommend keeping the tails on so that they are easier to dredge and pick up for dipping.

Next, set up the dredging station. Grab three shallow bowls. In one combine the flour, salt, and pepper. In another add the coconut and panko bread crumbs. And finally, in the last one, add the eggs, whisking well.

Preheat your air fryer to 400°F and spray the inside of the basket with a light coating of nonstick cooking spray.

Four white bowls: one filled with raw shrimp, one filled with whisked egg, one filled with flour, and one filled with shredded coconut.

Now, one by one, dip the shrimp into the flour mixture, followed by the whisked eggs, and finally into the coconut panko mixture. Gently press the panko mixture onto the shrimp so that it adheres. Repeat until all of the shrimp have been coated.

With all the shrimp coated, carefully transfer half of the shrimp to the air fryer (one pound of shrimp required two cooking batches). Be sure that the shrimp are not touching.

Spray the top of the shrimp with a light coat of cooking spray and cook for approximately 10 minutes, flipping halfway through.

That’s it! Super simple.

When they’re done they’ll be golden and maybe a little brown around the edges.

Raw shrimp dipped in egg and covered in flour and shredded coconut.

So easy to make and so yummy to eat, these air fryer coconut shrimp will disappear so quickly you’ll wish you made extra.

Easily serve them with a side of rice and broccoli for a complete meal, top them on your favorite chopped salad or enjoy as a simple snack.

Cooked coconut shrimp in the basket of a large air fryer.

Sweetened or Unsweetened Shredded Coconut?

You can use either sweetened or unsweetened shredded coconut to make perfectly delicious air fryer coconut shrimp. I chose to coat my shrimp with unsweetened coconut knowing that I would be dipping them into a sweet apricot dipping sauce and didn’t want the results to taste too sweet.

Note that the size of the shreds of the coconut may vary depending on which brand of shredded coconut you purchase. I used this brand of shredded coconut – the shreds were smaller and shorter. I was worried it may affect the taste, but it didn’t at all! They were just as delicious and coconutty.

Overhead image of two plate filled with homemade air fryer coconut shrimp with homemade apricot dipping sauce.

More Easy Air Fryer Recipes

  • Air Fryer Green Beans
  • Air Fryer Bacon
  • Perfect Air Fryer Chicken Breasts (No Breading!)
  • Easy Air Fryer Brussels Sprouts Recipe

If you’re new to using an air fryer and not sure which one to buy, I love my Cosori Air Fryer.

Overhead image of a serving plate filled with air fryer coconut shrimp and a small bowl of apricot dipping sauce.

Looking for more delicious shrimp recipes? Try these reader favorites:

  • 15 Minute Honey Sriracha Shrimp Recipe
  • Creamy Parmesan Risotto Recipe with Shrimp
  • Shrimp Étouffée Recipe
  • Shrimp Ceviche Recipe (How to Make Shrimp Ceviche)
  • Easy Shrimp Scampi Recipe
  • Cajun Shrimp Foil Packets (oven and grill)

Have you tried making this Air Fryer Coconut Shrimp Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Overhead image of a serving plate filled with air fryer coconut shrimp and a small bowl of apricot dipping sauce.

Air Fryer Coconut Shrimp with Dipping Sauce

4.91 from 20 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Amazing Air Fryer Coconut Shrimp with easy 3-ingredient apricot dipping sauce. Just like your favorite restaurant appetizer, these healthier fried coconut shrimp are made without the need for heavy oil or deep frying.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Appetizer, Seafood
Cuisine American
Servings 4 servings
Calories 420 kcal

Equipment

  • Air Fryer

Ingredients
 
 

For the Air Fryer Coconut Shrimp

  • 1 pound shrimp - raw, large, peeled and deveined with tails attached
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup panko bread crumbs
  • ¾ cup unsweetened shredded coconut
  • 2 large eggs - beaten
  • cooking spray

Apricot Dipping Sauce

  • ¼ cup apricot preserves
  • ¼ cup sweet chili sauce
  • 1 teaspoon apple cider vinegar
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Instructions
 

For the Air Fryer Coconut Shrimp

  • Prepare shrimp so that they are fully thawed, peeled, and deveined. Keep the tails attached.
  • In a small, shallow bowl, combine the flour, salt, and pepper. Add the coconut and panko bread crumbs to a second bowl. And to a third bowl add the eggs, whisking well.
  • Preheat your air fryer to 400°F. Once heated, spray the inside of the basket with nonstick cooking spray.
  • Meanwhile, dip the shrimp into the flour mixture (gently shake off any excess), followed by the whisked eggs, and finally into the coconut panko mixture (gently press to help the coconut panko mixture stick to the shrimp).
  • Transfer the shrimp to the air fryer in a single layer so that they are not touching each other (you may have to do 2 batches). Spray the top of the shrimp with a light coating of cooking spray.
  • Cook for 10-12 minutes, flipping after approximately 5-6 minutes.
  • Best served immediately with your favorite dipping sauce (like the apricot dipping sauce below).

For the Apricot Dipping Sauce

  • Combine the apricot preserves, chili sauce, and apple cider vinegar in a small bowl. Mix well to combine. Use immediately or keep stored in a sealed container in the refrigerator for up to 1 week.

Jessica's Notes

Storage: Keep leftovers stored in an airtight container. Leftovers will last for up to 3 days, but keep in mind that shrimp is best when enjoyed right away. For best results, re-heat in the air fryer or in a skillet with a little oil.
Gluten-free: Swap the all-purpose flour for almond flour or coconut flour and use your favorite gluten-free panko bread crumbs.
Cooking Time: Larger shrimp will require longer cooking time as compared to smaller shrimp. To be sure that your shrimp are fully cooked, use a digital meat thermometer. Shrimp should register 145° to be fully cooked.

Nutritional Information

Calories: 420kcal | Carbohydrates: 39g | Protein: 30g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 1725mg | Potassium: 265mg | Fiber: 4g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 6mg | Calcium: 203mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Air Fryer Coconut Shrimp, Coconut Shrimp in the Air Fryer
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.8K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Phedencia says

    October 30, 2021 at 4:57 pm

    5 stars
    Amazing recipe!! This is my 2nd time making it in less than 2 weeks. It so quick and yummy!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 31, 2021 at 7:29 am

      Thanks for the yummy feedback and rating Phedencia 😀

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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