I’ve always loved coconut shrimp. They’re crispy, savory, a little sweet, and really easy to make right at home. Fresh shrimp, crispy panko crumbs, shredded coconut, and a sweet dipping sauce will take you somewhere tropical. See my piña colada recipe next.

I recently experimented with an air fryer variation of my coconut shrimp recipe that’s certainly healthier thanks to omitting the oil! While admittedly they don’t taste quite as delicious as deep-fried (I mean let’s be real here), they’re still an awesome crowd-pleasing appetizer. Plus you don’t have to deal with cleaning up or disposing of a gallon of cooking oil.

Best Breading for Coconut Shrimp

I prefer a ratio of about 1 cup shredded coconut to 3/4 cup of panko crumbs. The crust is glued together with flour and whisked egg. I would strongly recommend against using traditional breadcrumbs as they’re too bready and lack the much-needed crunch. Panko crumbs are light and mainly add texture that goes well with coconut. Regular breadcrumbs are too fine and will taste gritty when air-fried.

Raw vs Precooked Shrimp

I’ve tested air fryer coconut shrimp with both raw and precooked shrimp. While both will work, precooked shrimp tends to dry out in the air fryer. If you end up using precooked shrimp you only need 2-3 minutes per side in the fryer (essentially a flash cook). Raw shrimp gives you the chance to get a nice crispy golden exterior without overcooking the shrimp.

Sauce for Coconut Shrimp

Finding the right dipping sauce for coconut shrimp has always been the most challenging part for me personally. You need something a little sweet and spicy that won’t entirely take over. Sure you could eat coconut shrimp plain but they’re just screaming for a complementary sauce.

I opted for hot pepper jelly this time around as it offers a perfect balance of flavor, spice, and sweetness. Not to mention I just absolutely love the taste of it and it’s easy to find. I’ve tried variations of orange marmalade and I’m personally not a fan.

You’ll Also Love