Air Fryer Coconut Shrimp

Name: Air Fryer Coconut Shrimp
Total time: 25 min
Ingredients: 1/2 cup (about 2 1/8 oz.) all-purpose flour; 2 teaspoons kosher salt, divided; 2 large eggs; 2 tablespoons water; 1 1/2 cups panko (Japanese-style breadcrumbs); 3/4 cup unsweetened finely shredded coconut; 2 tablespoons canola oil; 1 teaspoon granulated sugar; 1 pound medium-size peeled, deveined raw deveined shrimp, tail-on; Cooking spray; 1/2 cup sweet chili sauce (such as Mae Ploy)

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In less than 30 minutes, this Air Fryer Coconut Shrimp is on the table for your family and friends to devour. The perfect blend of salty and a bit sweet, this simple dish will be your new favorite way to serve up fried shrimp. If you're serving a crowd and want to make it before they arrive, our Test Kitchen recommends keeping batches warm in a 250-degree oven. Usually, taking the tails off shrimp makes them easier for guests to enjoy, but for this Air Fryer shrimp, we recommend leaving them on. Not only will they be easier to dredge in the flour, egg, and panko mixtures for you, but guests can better dip and enjoy by holding them by the tails. Our Test Kitchen suggests serving this recipe with sweet chili sauce, but they'd also be delicious with a homemade Sriracha mayonnaise. Get the classic coconut shrimp taste you love with this easy recipe straight from the Air Fryer.

By Southern Living Editors

Published on May 12, 2020

Air Fryer Coconut Shrimp — Photo: Caitlin Bensel

Active Time:

25 mins

Total Time:

25 mins

Yield:

Serves 4 (Serving Size: About 7 shrimp)

Ingredients

1/2 cup (about 2 1/8 oz.) all-purpose flour
2 teaspoons kosher salt, divided
2 large eggs
2 tablespoons water
1 1/2 cups panko (Japanese-style breadcrumbs)
3/4 cup unsweetened finely shredded coconut
2 tablespoons canola oil
1 teaspoon granulated sugar
1 pound medium-size peeled, deveined raw deveined shrimp, tail-on
Cooking spray
1/2 cup sweet chili sauce (such as Mae Ploy)

Directions

Preheat oven to 250°F. Stir together flour and 1 1/2 teaspoons of the salt in a shallow dish. Whisk together eggs and water in a separate shallow dish. Toss together panko, coconut, oil, and sugar in a third shallow dish until evenly coated.
Working in 3 batches, toss shrimp in flour mixture; gently shake shrimp to remove excess, and dip in egg mixture. Dip in panko mixture, pressing lightly to adhere; gently shake shrimp to remove excess, and place in a bowl.
Preheat a 5.3-quart air fryer to 375°F for 2 to 3 minutes. Generously coat fry basket with cooking spray. Working in 3 batches, add shrimp to air fryer basket in a single layer, and coat with cooking spray. Cook until shrimp are golden brown, crispy, and cooked through, 6 to 7 minutes, turning shrimp and coating with cooking spray halfway through cook time. Arrange cooked shrimp on a baking sheet lined with parchment paper, and transfer to preheated oven to keep warm.
Sprinkle cooked shrimp evenly with remaining 1/2 teaspoon salt. Transfer to a serving platter. Serve with sweet chili sauce.