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My air fryer coconut shrimp recipe has a touch of natural sweetness from coconut, and a slightly crunchy crisp coating. You’re also getting my recipe for the best dip for coconut shrimp you’ve ever had, a sweet pineapple dipping sauce. If you love the coconut shrimp at Red Lobster and other seafood restaurants, you are going to love this recipe. It’s easy and delicious!
Snack, appetizer, or main course, there’s always a reason to serve coconut shrimp! The tropical flavors work well for a summer dinner, but it’s lovely as winter comfort food too.
Coconut and shrimp are pretty much a match made in heaven. If you’re looking for a tasty recipe that’s a crowd-pleaser, this one is the perfect choice. And unlike most coconut shrimp recipes, this recipe is not deep fried.
🍤 Air Fryer Coconut Shrimp Ingredients
All you need to make coconut shrimp in an air fryer is a few simple ingredients:
- 8 ounces raw large shrimp (227g; peeled, with tails)
- 2 tablespoons flour
- Salt and pepper
- 1 large egg
- ¼ cup panko breadcrumbs
- ½ cup sweetened coconut
- 1 tablespoon coconut oil
- Pineapple dipping sauce (recipe below)
As always, specific quantities for each ingredient are listed in the recipe card at the bottom of the post!
I strongly prefer to use peeled shrimp because it saves time not having to peel the shrimp. (And, let’s face it, shrimp legs are kind of gross!)
If you use tail-on shrimp, you can use the tail as a handle to minimize messy hands. They’re easier to coat, if you’d prefer to bread them one by one.
You can air fry coconut shrimp in a Ninja Foodi, Philips, Nuwave, Pampered Chef, Actifry, Instant Pot Vortex, Cosori, Breville, or other air fryer. Keep in mind that you may need to adjust the air frying time slightly depending on your air fryer brand.
➕ How to Make Coconut Shrimp in Air Fryer
Pat the shrimp dry with paper towels.
Place the dipping ingredients in three small bowls:
- Flour, salt, pepper
- Egg (beaten)
- Panko and coconut
Dust each piece of shrimp with the flour mixture then dip them in the egg. Coat the shrimp individually in the panko and coconut mixture.
Place the coated shrimp in a single layer in the air fryer basket. Drizzle the coconut oil over the shrimp.
Air fry coconut shrimp for 6-8 minutes at 350 degrees Fahrenheit (177C), flipping each piece of shrimp after the first 5-6 minutes of cooking time.
How to Know When Shrimp are Cooked
When the coconut shrimp are done, they’ll be golden brown on the outside. Inside, the flesh of the shrimp will be opaque.
The best way to ensure doneness, however, is to check the shrimp with a meat thermometer. Fish and shellfish should be cooked to a minimum safe internal temp of 145 degrees Fahrenheit (63C).
Extend the cooking time if the shrimp are not at a safe temperature.
The coconut coating in this recipe helps keep the shrimp moist. There’s less of a risk that the shrimp will dry out compared to shrimp without coating.
While the coconut shrimp air fry, you can get your shrimp dip ready.
🍍 Coconut Shrimp Dipping Sauce
My favorite coconut shrimp sauce is a pineapple coconut dip made of the following ingredients:
- ¼ cup drained, crushed pineapple (from a can)
- 3 tablespoons coconut Greek yogurt
- 2 tablespoons milk (I used almond milk)
To make it, simply stir these ingredients together.
🌡️ Coconut Shrimp Leftovers
For the best texture, coconut shrimp should be made and enjoyed fresh. You can keep leftover coconut shrimp in a covered container in the fridge for 1-2 days. Reheat refrigerated coconut shrimp in the air fryer at 400F (200C) for 3 minutes to warm.
You can also freeze keto coconut shrimp. Freeze shrimp in a single layer on a parchment-lined baking tray before putting it into freezer bags. Be careful not to overcook them with reheating or they will become rubbery.
Watch How to Make It!
Air Fryer Coconut Shrimp with Pineapple Dipping Sauce
Ingredients
Coconut Shrimp:
- 8 ounces raw large shrimp (227g; peeled, with tails)
- 2 tablespoons all-purpose flour
- salt and pepper
- 1 large egg
- ¼ cup panko breadcrumbs
- ½ cup sweetened coconut
- 1 tablespoon coconut oil
Coconut Shrimp Dipping Sauce:
- ¼ cup canned crushed pineapple, drained
- 3 tablespoons coconut Greek yogurt
- 2 tablespoons milk (I used almond milk)
Instructions
- Pat the shrimp dry with paper towels.
- Place the dipping ingredients in three small bowls: 1- Flour, salt, pepper 2- Egg (beaten) 3- Panko and coconut
- Dust each piece of shrimp with the flour mixture then dip them in the egg. Coat the shrimp individually in the panko and coconut mixture.
- Place the coated shrimp in a single layer in the air fryer basket. Drizzle the coconut oil over the shrimp.
- Air fry coconut shrimp for 6-8 minutes at 350℉ (177℃), flipping each piece of shrimp after the first 5-6 minutes of cooking time. Cook the shrimp to a minimum safe internal temp of 145℉ (63°C). Extend the cooking time if the shrimp are not at this temperature.
- While the shrimp cooks, stir the dip ingredients together. Serve the coconut shrimp with the dipping sauce.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). Shrimp are an excellent source of high-quality protein. This dish will also get you one step closer to meeting the recommended seafood intake. (That would be two servings of seafood per week for adults.) In general though, coconut shrimp is not the best choice because it’s coated in white flour and sugar and then fried. How healthy or nutritious coconut shrimp is really depends on how it’s prepared. Using an air fryer instead of deep frying in oil does lighten up this dish a bit. If you’d like a moderate calorie meal, add some non-starchy veggies for sides. Broccoli roasted in minimal oil or a light garden salad are two good options. For a higher calorie meal add some grains (such as coconut rice made with coconut milk) and/or non-starchy veggies to your plate.How to make air fryer frozen coconut shrimp?
You can make frozen coconut shrimp in the air fryer as well! Air fry Seapak coconut shrimp in an air fryer preheated to 390F (200C) for 8 minutes. You can also use these directions for Trader Joe’s coconut shrimp, Whole Foods coconut shrimp, or another favorite brand. Nutrition information is for one serving of air fryer coconut shrimp with dipping sauce.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
🥗 What to Serve with Coconut Shrimp
Here are a few of my favorite sides for coconut shrimp:
- Air Fryer Spaghetti Squash
- Air Fryer Frozen Vegetables
- Cabbage Wedges (Air Fryer)
- Air Fryer Jicama Fries
- Rice
- Zoodles
You could also use this recipe to make coconut shrimp tacos. Yum!
👩🏻🍳 More Shrimp Recipes
Want more recipes using shrimp? Try these next:
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Splendid, Summer! Problem is, I kept reaching for that shrimp, it looks so exquisite. Hungrier than ever, and all there’s to show for the effort is a cluster of fingerprints on the screen.
Oh yes, I’m familiar with the shellfish emporium of which you write. Overindulgence is understandable, especially as you’re coerced into it. Seriously – consider their commercials. I think there’s one that shows a lobster tail passing through cascading drawn butter. Tantalizing, yet shameless.
Half that description applies to today’s entry. The “tantalizing” part, that is. The pineapple dipping sauce does amazing things for the taster. I just know it does. Not only does the flavor compliment shellfish beautifully, but pineapples also have an enzyme that tenderizes meat, correct? Taste+Texture. A double winner, Summer!
Thank you! Haha, the “seafood emporium” 😉 is not as popular in Connecticut as some other places we’ve lived. However, we’d still make the 30-45 minute trek there and wait an hour for a seat. I had a lovely frittata for dinner, but I could go for that lobster. Yes, indeed.
You’re right, the pineapple has bromelain that can act as a meat tenderizer. Papaya and kiwi has other enzymes that act similarly. This was something we had to learn for the RD exam. I hadn’t thought about it in a while!
This looks delicious!
Thank you so much!
Fantastic all around recipe!
Thanks for visiting and glad you liked it! Unrelated, I tried to leave a comment on your Crema CaThailana post but I think it went to spam again 🙁 Your recipe made me want to go get a torch for desserts!