These crispy Air Fryer Coconut Shrimp are golden, crunchy, and juicy inside, with a delicious coconut-panko coating. Ready in about 20 minutes, they make an easy appetizer, snack, or quick seafood dinner without deep frying.
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword air fryer coconut shrimp, air fryer seafood, air fryer shrimp recipe, crispy air fryer coconut shrimp, panko coconut shrimp
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Equipment
Air fryer
3 shallow bowls
Tongs
papaer towel
oil spray
Ingredients
1lblarge shrimp, peeled and deveined
½cupall purpose flour
2largeeggs
1cuppanko breadcrumbs
1cupsweetened shredded coconut
1½teaspoonsalt
1teaspoonpaprika
1teaspoongarlic powder
¼teaspoonblack pepper
cookin goil spray
Instructions
Pat the shrimp completely dry with paper towels. Remove any excess moisture.
Set up three shallow bowls. Add flour, garlic powder, paprika, salt, and black pepper to the first bowl and mix well.
Beat the eggs in the second bowl until well combined.
Combine the panko breadcrumbs and shredded coconut in the third bowl.
Coat each shrimp lightly in the seasoned flour, shaking off any excess.
Dip the shrimp into the beaten egg and let the excess drip off.
Press the shrimp firmly into the coconut-panko mixture until completely coated.
Place the breaded shrimp on a plate while coating the remaining shrimp.
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Lightly spray the air fryer basket and both sides of the breaded shrimp with cooking oil spray.
Arrange the shrimp in a single layer, leaving space between each piece. Cook in batches if necessary.
Air fry at 400°F (200°C) for 4–5 minutes.
Flip the shrimp carefully and cook for another 4–5 minutes, until the coating is golden and crispy and the shrimp are cooked through.
Serve immediately with your favorite dipping sauce.
Notes
Pat the shrimp completely dry before breading. Excess moisture can make the coating fall off.
Press the coconut-panko mixture firmly onto each shrimp so it sticks well.
Do not overcrowd the air fryer basket.
A light spray of cooking oil helps the coconut coating become golden and crispy.
Finely shredded coconut gives a more even coating.
Cooking time may vary depending on shrimp size and your air fryer model.
Serve immediately for the crispiest texture.
For gluten-free coconut shrimp, use gluten-free flour and certified gluten-free panko breadcrumbs.
For a low-carb version, use almond flour, unsweetened coconut, and crushed pork rinds instead of flour and panko.
My special Tip: For extra-crispy coconut shrimp, finely shred the coconut and press the coconut-panko mixture firmly onto each shrimp. Then give the coated shrimp a light spray of oil before air frying. This helps the coconut turn beautifully golden and crunchy without deep frying.