Crispy coconut-crusted shrimp air fried to golden perfection and served with a vibrant sweet chili sauce. Textural contrasts and bold flavors combine for a crowd-pleasing dish.

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 that'll have you dreaming of tropical beaches. Golden, crispy, and addictive - this appetizer (or main) delivers flavor and texture in every bite.

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

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before breading.

Can this be baked instead of air fried?

Yes, bake at 400°F for about 12-15 minutes, flipping halfway.

Close-up of several pieces of crispy, golden-brown fried shrimp garnished with finely chopped green herbs. The shrimp have their tails on and a crunchy, textured coating.

Air Fryer Coconut Shrimp w/ Sweet Chili Sauce

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Prep Time 20

Total Time 30

Course: Appetizer, Main Course, Seafood

Cuisine: American, Tropical

Calories: 926

Ingredients Equipment Method Nutrition

Ingredients

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
¼ cup Sweet chili sauce for dipping
Kosher salt and freshly ground black pepper to taste

Equipment

Air Fryer
Mixing Bowls
Food processor

Method

Pat the shrimp dry, then season with a pinch of salt and freshly ground black pepper.
In a food processor, pulse the coconut and panko until finely chopped. Transfer to a shallow bowl.
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.
Dip each shrimp first in the flour mixture, shaking off excess, then in the egg, and finally dredge evenly in the coconut-panko mix.
Arrange coated shrimp on a large plate or rimmed baking sheet.
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.
Serve immediately with sweet chili sauce for dipping.

Nutrition

Calories: 926kcalCarbohydrates: 89gProtein: 98gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 731mgSodium: 1407mgPotassium: 1412mgFiber: 4gSugar: 52gVitamin A: 5IUVitamin C: 0.4mgCalcium: 333mgIron: 5mg