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Air Fryer Coconut Shrimp with Sweet Chili Sauce

A plate of crispy, golden Air Fryer Coconut Shrimp served with a small bowl of sweet chili dipping sauce.
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Make crispy coconut shrimp quickly in your air fryer. This recipe includes instructions for a simple homemade sweet chili dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • For the Sauce:
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 teaspoon chili garlic sauce (or more to taste)

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp very dry with paper towels.
  2. Set up a three-stage dredging station. Place flour on the first plate. Whisk eggs in a shallow bowl. Combine shredded coconut, panko breadcrumbs, salt, and pepper on the third plate.
  3. Dredge each shrimp first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the coconut-panko mixture to coat completely.
  4. Prepare the air fryer: Preheat your air fryer to 380°F (195°C) for 5 minutes. Lightly spray the air fryer basket with cooking spray.
  5. Arrange the coated shrimp in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary. Lightly spray the tops of the shrimp with cooking spray for extra crispness.
  6. Air fry for 8 to 10 minutes, flipping the shrimp halfway through the cooking time, until the coating is golden brown and the shrimp is cooked through.
  7. Make the sweet chili sauce: While the shrimp cooks, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves.
  8. Add rice vinegar, lime juice, minced garlic, and chili garlic sauce to the saucepan. Bring the mixture to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool.
  9. Serve the hot coconut shrimp immediately with the homemade sweet chili dipping sauce.

Notes

  • For extra crispy shrimp, you can lightly spray the shrimp again after flipping them halfway through cooking.
  • If you are short on time, you can substitute the homemade sauce with a store-bought sweet chili sauce.
  • If using frozen coconut shrimp, follow the package directions for air frying, usually around 390°F for 10-12 minutes.

Nutrition

Find it online: https://cookifyme.com/air-fryer-coconut-shrimp-with-sweet-chili-sauce/