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Air Fryer Coconut Shrimp With Sweet Chili Sauce - Crispy, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Raw large shrimp, peeled and deveined with tails on (about 1 pound)
  • All-purpose flour (1/2 cup)
  • Eggs (2 large, beaten)
  • Unsweetened shredded coconut (1 cup)
  • Panko breadcrumbs (1 cup)
  • Salt (1 teaspoon), plus more to taste
  • Black pepper (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon, optional for color and depth)
  • Neutral oil spray (avocado or canola)
  • Sweet chili sauce (store-bought or homemade) for serving
  • Lime wedges and fresh cilantro (optional garnish)

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp grab the coating better and crisp more evenly.
  2. Set up the breading station: In one bowl, add flour mixed with salt, pepper, garlic powder, and smoked paprika. In a second bowl, whisk the eggs. In a third, combine shredded coconut and panko.
  3. Coat the shrimp: Dredge each shrimp in the seasoned flour, shake off excess, dip in egg, then press into the coconut-panko mix. Make sure both sides are well coated.
  4. Preheat the air fryer: Heat to 390°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp quickly.
  5. Arrange and spray: Lightly spray the air fryer basket with oil. Place shrimp in a single layer, not touching. Lightly mist the tops of the shrimp with oil for better browning.
  6. Air fry: Cook for 6–8 minutes, flipping halfway and spraying again if needed. Shrimp should be golden and opaque. Work in batches if necessary.
  7. Season and serve: Sprinkle with a pinch of salt right out of the air fryer. Serve hot with sweet chili sauce, lime wedges, and a little chopped cilantro.