Coconut Shrimp

Crispy Air Fryer Coconut Shrimp

Air fryer coconut shrimp are crispy, golden, and totally irresistible without the mess or regret of deep frying. This recipe gives you everything you love about this tropical favorite: crunchy coconut coating, juicy shrimp, and a punchy dipping sauce your tastebuds will love.

So grab your air fryer and let’s talk about how this mysterious dish from nowhere became the crispy star of every beachy menu, and why your countertop convection gadget is the best thing to ever happen to it.

Why You’ll Love This Air Fryer Coconut Shrimp Recipe

Coconut shrimp walks a deliciously fine line. Done wrong, you’ve got soggy batter and shrimp shedding their coats like it’s molting season. Done right? Crunch, flavor, and a perfect golden crust.

This version nails it. Here’s how:

• The shrimp are seasoned before breading. Every bite has flavor.
• The coating sticks, crisps, and clings like it was born to be there.
• The air fryer delivers restaurant-quality crunch with way less oil and in record time.
• No deep fryer. No bubbling cauldron of oil.

It’s everything you love about this traditionally deep-fried dish, reimagined with hot air and smart technique.

The Air Fryer: From Trade Show Gadget to Kitchen Staple

Air fryers feel like a pandemic-era trend, but the truth is, they’ve been sizzling away on countertops for more than a decade.

Philips introduced the first air fryer in 2010 at the IFA trade show in Berlin. With its patented “Rapid Air Technology,” it promised all the crisp of deep frying with little to no oil. And it delivered.

At its core, an air fryer is a powerful countertop convection oven. It uses a heating element and high-speed fan to blast hot air around your food, crisping the outside while keeping the inside juicy. Think roasted texture with fried-level crunch — all without the hassle of weeknight frying.

Once people realized they could make crispy fries, gooey mozzarella sticks, and golden coconut shrimp with barely a spritz of oil, the air fryer took over kitchens everywhere.

Confession: I Wasn’t an Air Fryer Believer — Until the Ninja Crispi

But I didn’t hop on the air fryer train right away. I’m not a gadget girl.

I watched from the sidelines and there was nothing that intrigued me enough about air fryers that I couldn’t already do in my kitchen. They were too bulky, trendy, and plastic-y. The idea of heating plastic at high temps to cook food just wasn’t appealing.

Then I met the Ninja Crispi, and everything changed.

What grabbed me first was the glass cooking container, for two reasons. First, there’s no plastic touching the food, ever. The crisping plate is made from aluminum with a nano-ceramic coating. Second, I can watch the food cooking through the glass container. It sounds simple, but it’s huge. I can see my shrimp crisping in real time, there’s no wondering about how it’s cooking.

It’s also incredibly easy to clean. And it’s portable, I can take it on a road trip and easily tuck it away at home.

A Mystery Wrapped in Crunch: The Story of Coconut Shrimp

No one really knows who first married shrimp and coconut in a fryer, and that’s part of its charm.

The dish likely came from a mix of culinary influences. Coconut is a staple in tropical cuisines across the Caribbean and Southeast Asia. Fried shrimp is popular across Southern and coastal cooking traditions. Somewhere along the line, someone decided to coat shrimp in shredded coconut and fry it up. The world hasn’t looked back.

Coconut shrimp hit peak popularity in the mid-century tiki craze, when American restaurants were infatuated with anything “island-inspired.” It became a menu regular at chains like Red Lobster and Bonefish Grill in the 80s and 90s.

Now, thanks to the air fryer, you can make it at home, fresher, lighter, and just as crispy.

Shrimp: Small But Mighty

And, let’s hear it for shrimp — the speedy, protein-packed heroes of the seafood world.

A 3-4-ounce serving has about 84 calories, a whopping 18 grams of protein, and a hefty dose of selenium, vitamin B12, and iodine. That’s a lot of nutritional punch for something that cooks in five minutes.

Shrimp are low in fat, fast to cook, and perfect for air frying.

The Secrets to the Best Coconut Shrimp Ever

We’ve all had the disappointment of coconut shrimp that look more like shrimp-that-once-had-coconut. That’s when more of the coating is at the bottom of your air fryer or skillet than on the shrimp.

Here’s how to cook the tastiest coconut shrimp ever with a coating that sticks:

• Dry brine your shrimp. Boosts flavor and creates a plump, snappy bite of shrimp.
• Whisk Dijon mustard into the egg. This gives the breading a better grip.
• Pulse the panko and coconut. Uniform texture means better adhesion.
• Chill after breading. Ten to fifteen minutes in the fridge helps everything set.
• Mist with oil. That spritz will help give a golden crunch without deep frying.

Follow these steps, and your shrimp will come out crispy, golden, and ready for dipping glory.

Coconut Shrimp, No Sand Required

This is vacation food; this is party food. This is I-don’t-want-to-cook-but-I-still-want-something-fabulous food.

Air fryer coconut shrimp let you enjoy all the crunch, flavor, and fun of the restaurant version — with none of the mess, grease, or guilt. Thanks to a few smart tweaks, the Ninja Crispi, and a little seasoning swagger, you’re just minutes away from golden, glorious shrimp that taste like they came from a tiki bar on the beach.

Crispy coconut shrimp. Hot dipping sauce. Zero stress.

Let’s cook.

Additional delicious shrimp dishes to try:

Coconut Shrimp

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• Author: Chef Sandra Lewis
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: seafood

Ingredients

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Shrimp

• 1 lb jumbo shrimp (16-20 per pound), peeled and deveined, tails on
• 1/2 teaspoon kosher salt
• 1/4 teaspoon granulated garlic
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 2 eggs
• 2 teaspoons Dijon mustard
• 1 cup shredded, unsweetened coconut
• 1 cup panko
• olive oil

 

Orange Chili Dipping Sauce

• 1/2 cup orange marmalade
• 1/2 cup rice vinegar
• 2 teaspoons white sugar
• 2 tablespoons sambal olek
• 2 teaspoons soy sauce
• 4 garlic cloves, minced
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons cornstarch
• 2 tablespoons water

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Instructions

Shrimp

1. Toss peeled and deveined shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon granulated garlic. Set them aside.
2. Whisk together the flour, 1 teaspoon kosher salt, 1/2 teaspoon granulated garlic, and 1/4 teaspoon cayenne. Set aside.
3. Whisk together the 2 eggs with the Dijon mustard. Set aside.
4. Combine the shredded coconut with the panko crumbs in the bowl of a food processor. Give it 3 quick pusles. You want to process it, but still see some of the coconut flakes. Pour the processed crumbs onto a small sheet pan.
5. Dip the shrimp in the seasoned flour and shake off any excess.
6. Dunk the flour-coated shrimp in the egg and Dijon mixture.
7. Press the egg-coated shrimp into the coconut and panko crumb mixture, gently pressing.
8. Place the coated shrimp on a sheet tray and chill in the freezer for 15-20 minutes.
9. Arrange your shrimp in the air fryer and spritz very lightly with olive or avocado oil.
10. Air fry your coconut shrimp at 375˚F, or the setting suggested by your air fryer.
11. Air fry the shrimp for 6-8 minutes, turning once halfway through, until golden and crisp.

 

Dipping Sauce

1. In a small sauce pan, combine the orange marmalade, rice vinegar, sugar, sambal olek, soy sauce, garlic, and ginger.
2. Simmer over medium-low heat, stirring until the sugar dissolves and the marmalade melts into the sauce, 2-3 minutes.
3. Stir together the cornstarch and water to make a slurry. Add the slurry to the pan. Stir and continue to simmer 2-3 minutes more until the sauce is thick and glossy.
4. Remove from the heat and allow the sauce to cool. it will thicken even more as it cools.

Notes

• Substitute sweetened coconut for the unsweetened, if you want a sweeter dish.
• Pan fry the shrimp if you don’t have an air fryer.
• Leave the tails on or take them off for convenience. Whatever works for you.
• Nutrition info only includes the shrimp, not the sauce.

Nutrition

• Serving Size: 4 oz
• Calories: 429
• Sugar: 2.8g
• Sodium: 903.7mg
• Fat: 18.1g
• Saturated Fat: 10.8g
• Carbohydrates: 36g
• Fiber: 3.7g
• Protein: 32.2g
• Cholesterol: 275.5mg