Print

Copycat Crispy Air Fryer Coconut Shrimp with Sweet Chili Mayo

A close-up of perfectly fried, crispy coconut shrimp piled on a white plate next to a small bowl of orange dipping sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style crispy coconut shrimp at home using an air fryer for a quick, healthier appetizer. This recipe features a crunchy Panko and coconut coating and includes instructions for a simple Sweet Chili Mayo dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray (for air fryer)
  • For the Sweet Chili Mayo:
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine the shredded coconut, Panko breadcrumbs, salt, and pepper.
  3. Working with one shrimp at a time, dredge it first in the flour, shaking off excess. Dip the floured shrimp into the egg wash, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-Panko mixture until fully coated. Place coated shrimp on a plate.
  4. Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
  5. Preheat your air fryer to 390°F (200°C).
  6. Lightly spray the air fryer basket with cooking spray. Arrange the coated shrimp in a single layer in the basket, ensuring they do not touch. You will need to work in batches.
  7. Lightly spray the tops of the shrimp with cooking spray for better browning.
  8. Air fry for 8 to 10 minutes, flipping the shrimp halfway through, until the coating is golden brown and the shrimp is cooked through.
  9. Serve the hot, crispy coconut shrimp immediately with the Sweet Chili Mayo for dipping.

Notes

  • For an even crispier coating, chill the breaded shrimp for 15 minutes before air frying.
  • If you prefer deep-frying, heat oil to 350°F (175°C) and fry for 2-3 minutes until golden brown.
  • To achieve a ‘Chinese Buffet Style’ creamy texture, you can prepare a separate sauce using coconut cream, cornstarch, and sugar, though this recipe focuses on the crispy appetizer style.
  • This recipe works well for quick appetizers or as part of a light dinner plan.

Nutrition

Find it online: https://delicerecipe.com/crispy-coconut-shrimp-air-fryer-recipe/