Crispy Air Fryer Coconut Shrimp - Restaurant-Style Appetizer
Crispy, golden coconut shrimp made in the air fryer with sweet chili dipping sauce. Restaurant-quality appetizer ready in 15 minutes!
Instructions
- Step 1: Pat shrimp dry with paper towels, leaving tails on
- Step 2: Set up breading station with three bowls - flour, beaten eggs, and panko mixed with coconut, salt, and cayenne
- Step 3: Hold shrimp by tail and coat in flour
- Step 4: Dip in egg, letting excess drip off
- Step 5: Press into coconut mixture, coating well
- Step 6: Place breaded shrimp on plate
- Step 7: Preheat air fryer to 400°F (204°C)
- Step 8: Spray air fryer basket with cooking spray
- Step 9: Arrange shrimp in single layer, not touching
- Step 10: Spray tops lightly with cooking spray
- Step 11: Cook for 8-10 minutes, flipping halfway, until golden brown
- Step 12: Mix sweet chili sauce with lime juice for dipping
- Step 13: Serve immediately with dipping sauce
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Perfect Coconut Shrimp Tips
- Leave tails on: Makes great handle for dipping
- Pat dry: Essential for coating to stick
- Press firmly: Ensures coconut adheres well
- Single layer: Don't overcrowd for even crisping
- Spray generously: Helps achieve golden color
Dipping Sauce Options
Sweet Chili (Classic):
- Mix sweet chili sauce with lime juice
Mango Salsa:
- Fresh mango, red onion, cilantro, lime
Honey Mustard:
- Equal parts honey and Dijon mustard
Piña Colada:
- Mix pineapple juice, coconut cream, rum extract
Spicy Mayo:
- Mayo mixed with sriracha and lime
Serving Ideas
As Appetizer:
- Serve with variety of dipping sauces
- Garnish with lime wedges
As Main Course:
- Serve over coconut rice
- Add tropical fruit salad
- Include sweet potato fries
Storage & Reheating
Store leftovers in airtight container for up to 2 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.
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