About this recipe

Crispy, golden coconut shrimp made effortlessly in the air fryer — no greasy deep-frying required. Each plump shrimp is coated in a light egg wash, dusted with seasoned flour, then rolled in a crunchy blend of panko and shredded coconut before air frying to perfection. Serve with a sweet chili dipping sauce for a crowd-pleasing appetizer the whole family will love.

Instructions

1. 1

   Pat the large shrimp peeled, tails on completely dry with paper towel — this is key for a crispy coating. Set up a three-station breading line: (1) all-purpose flour mixed with garlic powder, salt, and black pepper in a shallow bowl; (2) beaten large eggs in a second bowl; (3) panko breadcrumbs and unsweetened shredded coconut combined in a third bowl.

2. 2

   Working one large shrimp peeled, tails on at a time, hold it by the tail and dredge in the seasoned all-purpose flour, shaking off any excess. Dip into the beaten large eggs, letting the excess drip off, then press firmly into the panko breadcrumbs-unsweetened shredded coconut mixture, coating all sides evenly. Place breaded large shrimp peeled, tails on on a wire rack or plate while you finish the rest.

3. 3

   Preheat your air fryer to ![375°F] for 3 minutes. Arrange the breaded large shrimp peeled, tails on in a single layer in the air fryer basket — do not overlap. Lightly mist the tops with cooking spray. Air fry for 10–12 minutes, flipping halfway through, until the coconut coating is golden and the large shrimp peeled, tails on are cooked through (opaque and curled). Work in batches if needed.

4. 4

   While the large shrimp peeled, tails on cook, stir together the sweet chili sauce and lime juice in a small bowl. Serve the coconut large shrimp peeled, tails on immediately with the dipping sauce on the side.