If you’re craving a snack that’s simultaneously crispy, sweet, and bursting with a little kick, this Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe is your new best friend in the kitchen. Imagine succulent shrimp coated in a golden, crunchy coconut crust, perfectly air-fried for a guilt-free crunch, and paired with a creamy, spicy dipping sauce that brings just the right amount of heat to balance the natural sweetness. It’s a fantastic way to elevate your appetizer game, all while keeping things simple and fun to make.
Ingredients You’ll Need
This recipe shines because of its uncomplicated yet perfectly balanced ingredients. Each one plays a crucial role in creating that signature crunch, sweetness, and zing, and together they bring a vibrant color and incredible flavor to the final dish.
- 1/2 cup all-purpose flour: Provides a light base coating that helps the egg stick and ensures the crust adheres properly.
- Kosher salt, to taste: Enhances every flavor, making the shrimp and coating pop.
- Freshly ground black pepper, to taste: Adds a subtle peppery note that wakes up the palate.
- 1 cup panko bread crumbs: Creates that ultra-crispy texture essential for air fryer magic.
- 1/2 cup shredded sweetened coconut: Delivers the perfect hint of tropical sweetness and gorgeous golden color when cooked.
- 2 large eggs, beaten: Acts as glue, binding the shrimp to the flour and coconut coating.
- 1 lb. large tail-on shrimp, peeled and deveined: The star ingredient, tender and juicy, giving you that fresh seafood flavor in every bite.
- 1/2 cup mayonnaise: Forms the creamy base of the dipping sauce for smooth richness.
- 1 Tbsp. sriracha: Adds a spicy kick with a touch of garlic and vinegar complexity.
- 1 Tbsp. Thai sweet chili sauce: Brings a gentle sweetness and subtle heat, rounding out the sauce beautifully.
How to Make Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe
Step 1: Prepare Coatings
Start by setting up three shallow bowls for an easy and organized breading station. Season the flour generously with kosher salt and freshly ground black pepper, ensuring the shrimp will have a deliciously seasoned base. In the second bowl, mix panko bread crumbs with shredded sweetened coconut—this combination is what delivers that irresistible crunch and tropical flavor. Keep your beaten eggs in the third bowl, ready for dipping.
Step 2: Coat the Shrimp
One shrimp at a time, dip each into the seasoned flour, shaking off any excess to avoid clumping. Next, immerse them into the beaten eggs, followed by a thorough coating in the panko and coconut mixture. Gently press the coating to help it stick so the shrimp get that perfect crunchy shell after air frying.
Step 3: Air Fry the Shrimp
Place the coated shrimp in a single layer in your air fryer basket to ensure even cooking and maximum crispiness. Air fry at 400°F for about 7 to 9 minutes. Midway through, flip the shrimp to brown both sides equally. You’ll know they’re done when they’re golden brown and perfectly cooked through, tender on the inside yet satisfyingly crisp on the outside.
Step 4: Make the Spicy Sriracha Chili Mayo
While the shrimp cook, combine the mayonnaise, sriracha, and Thai sweet chili sauce in a small bowl. Stir until fully blended into a creamy, flavorful sauce that packs a punch of heat balanced by a touch of sweetness. This dipping sauce is what takes the Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe to the next level!
Step 5: Serve
Arrange your golden coconut shrimp on a serving platter and feature the spicy sriracha chili mayo alongside them. Serve everything piping hot for the best crunch and flavor experience. This dish makes for an impressive appetizer full of bold flavors that’ll have everyone asking for seconds.
How to Serve Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe
Garnishes
A sprinkle of freshly chopped cilantro or green onions over the shrimp adds freshness and brightness, which balances the richness of the coconut crust and creamy sauce. For an extra touch, serve with lime wedges—the citrus zest lifts all the flavors and adds a lovely tangy contrast.
Side Dishes
The light yet indulgent Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe pairs beautifully with crisp green salads or a vibrant mango slaw. These sides bring a refreshing crunch and natural sweetness to the table, creating a harmonious balance that elevates your meal from appetizer to feast.
Creative Ways to Present
For a fun twist, serve the shrimp on mini skewers or bamboo picks alongside small cups of dipping sauce for a party-perfect finger food. Alternatively, pile them atop a bed of coconut rice and garnish with sliced fresh chili for a tropical-inspired dinner with flair. Presentation is half the fun and makes every bite feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have any leftover coconut shrimp, store them in an airtight container in the refrigerator for up to two days. To keep that crunch intact, avoid adding the dipping sauce until you’re ready to eat.
Freezing
For longer storage, freeze the coated, uncooked shrimp on a baking sheet first until solid, then transfer to an airtight bag or container. When ready, cook them from frozen in the air fryer just a few extra minutes to preserve texture and flavor.
Reheating
To bring the leftover shrimp back to life, reheat them in the air fryer at 350°F for 3 to 4 minutes. This method restores the crispiness much better than a microwave, making your leftovers almost as good as fresh.
FAQs
Can I make this recipe without an air fryer?
Absolutely! You can bake the shrimp in a conventional oven at 425°F for about 12 to 15 minutes or until golden brown, flipping halfway through. While you may miss a tiny bit of that air fryer crisp, the shrimp will still be delightfully tasty and crunchy.
What can I substitute for panko bread crumbs?
If you don’t have panko, crushed cornflakes or crushed tortilla chips make excellent alternatives. They offer a similar crunchy texture that complements the coconut coating well.
Is there a way to make the dipping sauce milder?
Yes, simply reduce the amount of sriracha or swap it out for a milder hot sauce. You can also add a bit more mayonnaise or a squeeze of lime juice to mellow the heat while adding brightness.
Can I use frozen shrimp for this recipe?
Definitely! Just be sure to thaw the shrimp completely and pat them dry before breading to help the coatings stick and prevent sogginess during cooking.
How spicy is the sriracha chili mayo?
The sauce has a pleasant medium heat that you can easily adjust by adding more or less sriracha. It complements the sweetness of the coconut without overpowering it, making this recipe friendly for most spice preferences.
Final Thoughts
Once you make this Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe, it’ll quickly become one of your go-to snacks or appetizers for any occasion. It’s fun, flavorful, and easy — perfect for impressing guests or enjoying a satisfying treat any night of the week. So grab your ingredients and get ready to fall in love with this crispy, sweet, and spicy delight!
Print
Air Fryer Coconut Shrimp with Spicy Sriracha Chili Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Description
This crispy and flavorful Air Fryer Coconut Shrimp recipe features succulent shrimp coated in a crunchy panko and sweetened coconut mixture, cooked to golden perfection in the air fryer. Served with a spicy sriracha chili mayo dipping sauce, this dish is perfect as an appetizer or a light meal ready in just 25 minutes.
Ingredients
For the Shrimp Coating
- 1/2 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko bread crumbs
- 1/2 cup shredded sweetened coconut
- 2 large eggs, beaten
- 1 lb. large tail-on shrimp, peeled and deveined
For the Dipping Sauce
- 1/2 cup mayonnaise
- 1 Tbsp. sriracha
- 1 Tbsp. Thai sweet chili sauce
Instructions
- Prepare Coatings: In three separate shallow bowls, season the flour with kosher salt and freshly ground black pepper. In the second bowl, combine the panko bread crumbs with shredded sweetened coconut. Beat the eggs in the third bowl until smooth and uniform.
- Coat the Shrimp: Take one peeled and deveined shrimp at a time. First, dip it into the seasoned flour, shaking off any excess. Then dip the shrimp into the beaten eggs, followed by the panko and coconut mixture. Gently press the coating to ensure it adheres well to the shrimp.
- Air Fry the Shrimp: Place the coated shrimp in a single layer inside the air fryer basket. Set the air fryer to 400°F (204°C) and cook for 7 to 9 minutes. Flip once halfway through the cooking time to ensure even crispness. Cook until the shrimp are golden brown and cooked through.
- Make the Dipping Sauce: In a small bowl, mix together the mayonnaise, sriracha, and Thai sweet chili sauce until well combined to form a spicy and creamy dipping sauce.
- Serve: Arrange the cooked coconut shrimp on a serving platter and serve immediately alongside the spicy sriracha chili mayo dipping sauce for dipping and added flavor.
Notes
- Ensure shrimp are thoroughly dried before coating to help the breading stick better.
- Do not overcrowd the air fryer basket; cook in batches if needed for even crisping.
- Adjust sriracha quantity in the dipping sauce to control the spice level.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Serve immediately for the best texture as the shrimp may soften if left standing.
