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
Scale
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.
