Air Fryer Coconut Shrimp w/ Sweet Chili Sauce

Crispy coconut-crusted shrimp, air fried until golden, served with a vibrant sweet chili sauce. Crunchy shrimp, sticky-sweet sauce, done in one basket.

Why You'll Love Air Fryer Coconut Shrimp w/ Sweet Chili Sauce

Crunchy coconut flakes meet perfectly cooked shrimp, finished with a sweet chili kick. Golden and crispy, this works as a starter or a main, and the air fryer keeps cleanup light.

Tips and Tricks

• Toast the coconut lightly before pulsing for extra depth.
• Don't overcrowd the air fryer basket for best crispiness.

Variations

• Swap shrimp for chicken tenders for a different take.
• Add cayenne to the flour mix for heat.

Substitutions

• Use almond flour instead of all-purpose for gluten-free.
• Honey mustard sauce works as an alternate dip.

Best served with

• Light Asian slaw
• Steamed jasmine rice
• Fresh lime wedges

How to Store Leftovers

• Store cooked shrimp airtight in fridge up to 2 days.
• Reheat gently in air fryer to restore crispness.

Common Questions

Air Fryer Coconut Shrimp w/ Sweet Chili Sauce

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Crunchy coconut flakes meet perfectly cooked shrimp, finished with a sweet chili kick that'll have you dreaming of tropical beaches. Golden and crispy, this appetizer (or main) delivers flavor and texture in every bite.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Main Course, Seafood

Cuisine: American, Tropical

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb Shrimp large, peeled and deveined, tails on
• ½ cup Shredded coconut
• ¼ cup Panko breadcrumbs
• ¼ cup All-purpose flour
• 2 Eggs large
• Olive oil cooking spray as needed
• ¼ cup Sweet chili sauce for dipping
• Kosher salt and freshly ground black pepper to taste

Equipment

• Air Fryer
• Mixing Bowls
• Food processor

Method

 

1. Pat the shrimp dry, then season with a pinch of salt and freshly ground black pepper.
2. In a food processor, pulse the coconut and panko until finely chopped. Transfer to a shallow bowl.
3. In another shallow bowl, whisk the flour with ¾ teaspoon salt and a few grinds of pepper. In a third shallow bowl, whisk the eggs with a pinch of salt.
4. Dip each shrimp first in the flour mixture, shaking off excess, then in the egg, and finally dredge evenly in the coconut-panko mix.
5. Arrange coated shrimp on a large plate or rimmed baking sheet.
6. Preheat air fryer to 385°F. Working in batches, place shrimp in a single layer, spray lightly with cooking spray, and air fry for ~8 minutes, flipping halfway, until golden and cooked through.
7. Serve immediately with sweet chili sauce for dipping.

Notes

Storage: These are best fresh from the fryer since the coating loses its crunch as it sits. Leftovers keep in the fridge for up to 2 days; reheat in the air fryer or oven to bring the crispness back and skip the microwave, which turns the coating soft.

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