This Air Fryer Coconut Shrimp recipe is a quick and healthy way to make this restaurant favorite appetizer at home. Made with simple, gluten free ingredients and paired with a homemade Sweet Chili Sauce, these shrimp are a family favorite!
Guys. This shrimp.
It’s like a warm island vacation, except you are probably just standing at your kitchen island, inhaling it because it’s too good to wait for a proper plate.
So more like a Kitchen Island Vacation, which, truthfully, is the closest I have been to a vacation in awhile. Anyone have a fun spring break planned? I don’t. 🤷🏼♀️
Anyway.
Back in the day, I used to buy Trader Joe’s Frozen Coconut Shrimp and Sweet Chili Sauce on the reg. And I probably still would occasionally if we weren’t gluten-free. But it turns out, it’s really easy to make a healthier, gluten-free coconut shrimp at home!
And once I nailed a homemade Sweet Chili sauce that is actually LOW in sugar, I knew it was time to get a recipe on the blog STAT!
Why I love this recipe
- It’s healthier than the traditional coconut shrimp, using way less oil than deep frying.
- You get perfectly juicy shrimp with that signature crispy coconut coating.
- No air fryer? It’s just as easy to bake your shrimp.
- The homemade sweet chili sauce is on point and super easy to make.
- This shrimp can be all the things – it’s perfect as an appetizer, salad topper, or main course protein with sides like my Kung Pao Cauliflower or Ramen Noodle Salad.
Ingredients
These simple ingredients are all you need to make some yummy Air Fryer Shrimp:
- Shrimp: 1 lb large shrimp. I like tail on for presentation, but it doesn’t matter a ton.
- Gluten Free Panko: you can sub whole wheat here if you aren’t gluten free
- Unsweetened shredded coconut and raw sugar: to complete the sweet and savory crispy coating
- Gluten free flour: you can swap whole wheat if you are not gluten free
- 1 Egg and 1 Egg white: this will help the breadcrumbs and coconut stay on your shrimp
- Cooking oil spray: no need for lots of oil, just a quick spray
Instructions
It’s really easy to prepare coconut shrimp!
First, set up your breading station with three shallow bowls – one for the flour, one for the egg, and one for the coconut mixture.
Combine coconut, sugar, and salt in one of the bowls.
Place the gluten-free or whole wheat flour in a small bowl. Whisk an egg and an egg white in another bowl.
Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture. Line a plate or sheet pan with parchment paper to lay your breaded shrimp on, then repeat breading process with remaining shrimp.
How to make Coconut Shrimp in an Air Fryer
I am OBSESSED with how easy it is to cook coconut shrimp in my Air Fryer! It’s so quick and it cooks up perfectly crunchy!
Preheat air fryer to 375°F.
Spray the air fryer basket with cooking spray and spray the prepared shrimp, as well. Cook the shrimp, in batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
How to Cook Coconut Shrimp in the Oven
If you don’t have an Air Fryer, you can cook this Healthy Coconut Shrimp in the Oven!
Preheat oven to 425°F. Spray a baking sheet with parchment paper.
Lay the prepared shrimp on the cookie sheet then spray the top of the shrimp with cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Expert Tips
- Use fresh or thawed shrimp for this recipe, not frozen
- Be sure you pat your shrimp dry with a paper towel or clean kitchen towel before breading to remove any excess water before air frying or baking. This will ensure your coating is nice and crispy.
- Don’t overcrowd your air fryer. The air needs to circulate around the shrimp so they don’t steam instead of fry.
- Flip! Don’t forget to flip your shrimp for best results!
Air Fryer Coconut Shrimp Dipping Sauce
I love making the homemade sweet chili sauce to dip my shrimp (see recipe card for ingredients and instructions) but you could also use a store bought sauce. Just check ingredients as many contain tons of added sugar. If you would rather a different flavor, try this Pina Colada sauce!
Meal Prep and Storage
To Prep Ahead: you can make these ahead of time for meal prep, but they are my favorite when they are hot from the air fryer. Making the dipping sauce ahead of time is a great time saver. Just store it in the fridge in an airtight container until your shrimp is ready.
To Store: Any leftover shrimp should be stored in an airtight container and kept in the refrigerator for up to 3 days.
To Freeze: you can freeze coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after.
To Reheat: To re-heat, thaw in the fridge overnight and air fry at 325°F until heated through.
Recipe FAQs
Most coconut shrimp, especially those you would get at a restaurant, are unfortunately not very healthy even if they are delicious. First, they are usually deep fried in unhealthy oils. Also, they are probably breaded with white flour and sweetened coconut. And don’t even get me started on the dipping sauces full of high fructose corn syrup.
This Healthy Coconut Shrimp recipe is totally different. First, it’s breaded using gluten-free or whole wheat flour and panko. And the shredded coconut is all natural and unsweetened – I added a small amount of raw sugar for taste, but this is a controlled amount and can also be omitted.
Plus, we are oven baking our healthy coconut shrimp or making them in an air fryer! Yay!
Not always, but this IS a Gluten-Free Coconut Shrimp Recipe! Coconut is naturally gluten-free, and I used gluten-free panko, as well as gluten-free all purpose flour. You can replace these ingredients with whole wheat if you are not gluten free.
I air fry this shrimp at 375°F which cooks the inside perfectly and also gets the outside nice and crisp.
More Air Fryer Recipes
- Air Fryer Buffalo Chicken Dip Stuffed Peppers (Oven or IP too)
- Honey Glazed Salmon
- Air Fryer Chicken Tenders with Everything Bagel Seasoning and Maple Mustard Sauce
- Gluten Free Greek Yogurt Pizza Sauce
- Air Fryer Potato Chips
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
Air Fryer Coconut Shrimp with Sweet Chili Sauce
Ingredients
Coconut Shrimp
- 1 lb large shrimp 18-20 count I like tail on for presentation, but tail off works ok!
- ½ cup gluten free or whole wheat panko if not GF
- ½ cup unsweetened shredded coconut
- 4 teaspoons raw sugar optional but gives the coconut a sweeter taste
- Pinch salt
- 2 tablespoons gluten free flour or whole wheat flour if not GF
- 1 egg
- 1 egg white
- Salt
- Cooking oil spray
Sweet Chili Dipping Sauce
- 2 cloves garlic minced
- 1 tablespoon minced or grated ginger
- 5 tablespoons white wine vinegar
- 2 tablespoons + 2 teaspoons maple syrup or honey or I love to do half and half
- 2 tablespoons coconut aminos
- ¼-½ teaspoon chili paste sambal oelek
- 1 teaspoon arrowroot or cornstarch or sub GF flour
Instructions
Sweet Chili Sauce:
- Place all the sauce ingredients into a small saucepan and cook over medium heat until the sauce begins to bubble and just begins to thicken (about 2-3 minutes). Remove from heat and cool – it will continue to thicken. I like to serve it cold from the fridge!
Air Fryer Coconut Shrimp:
- Preheat air fryer to 375°F. Pat shrimp dry with a paper towel to remove any excess moisture.
- Combine coconut flakes, panko crumbs, sugar and salt in a bowl.
- Place the flour in a small bowl. Whisk egg in another bowl.
- Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Spray the air fryer basket with cooking spray and spray the shrimp, as well. Cook the shrimp, in batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
Oven Coconut Shrimp:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Pat shrimp dry with a paper towel to remove any excess moisture.
- Combine coconut flakes, panko crumbs, sugar and salt in a bowl.
- Place the flour in a small bowl. Whisk egg in another bowl.
- Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray the top of the shrimp with cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Video
Notes
Prep and Storage
To Prep Ahead: you can make these ahead of time for meal prep, but they are my favorite when they are hot from the air fryer. Making the dipping sauce ahead of time is a great time saver. Just store it in the fridge in an airtight container until your shrimp is ready. To Store: Any leftover shrimp should be stored in an airtight container and kept in the refrigerator for up to 3 days. To Freeze: you can freeze coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after. To Reheat: To re-heat, thaw in the fridge overnight and air fry at 325°F until heated through.Tips
- Use fresh or thawed shrimp for this recipe, not frozen
- Be sure you pat your shrimp dry with a paper towel or clean kitchen towel before breading to remove any excess water before air frying or baking. This will ensure your coating is nice and crispy.
- Don’t overcrowd your air fryer. The air needs to circulate around the shrimp so they don’t steam instead of fry.
- Flip! Don’t forget to flip your shrimp for best results!
Megan says
This was better than any coconut shrimp I have had in any restaurant!They were crispy and not greasy! Instead of using sugar, I used the Trivia brown sugar and only used 2tsp. We cooked it in the oven in order to make one large batch instead of multiple smaller ones in the air fryer. My husband cooked them for 10 on one side, but only 3 on the other. He thinks we could have shortened the time up by a couple of minutes. I made the sauce and while I didn’t think it was bad, I didn’t like it as much as I thought I would. It def got thicker the longer it sat. I made sides of cilantro lime rice and green beans. My husband said this recipe is a keeper! PS My 1year old ate 4 shrimp!
Melanie says
This recipe was INSANELY good! And the sauce! Oh my gosh! Will definitely be making this recipe again. This is one of those recipes that almost feels like a cheat meal! Thanks for the recipe!
Nancylynn says
You just made my day, Melanie! Thank you for taking the time to rate and review! ❤️
Monica says
This was so good! My 5yo loved it too! Great air fryer recipe!
Katie says
I did a trial run today with a few shrimp. Turned out to be good! Can sriracha be a subsitite for Sambel Oelek ?
Thanks!
Nancylynn says
Yes! And yay!
Jessica says
Made this for dinner tonight and it was delicious! Omitted the sugar in the panko/coconut mix since I thought the sauce would bring enough sweetness. So glad I found the recipe! Thanks!
Bethany says
Does almond flour work?
Jaymee says
These are to die for and the sauce wow , amazing! My husband told me I can make these once a week ! Thank you for your amazing recipes you have made 21 day fix so much easier for my family and I.
Nancylynn says
This made my whole night!! Thank you, Jaymee!!
Joanne Sprickman says
I haven’t made this yet but wondered if precooked shrimp could be used?
Nancylynn says
Hi! Unfortunately no…sorry!
Lisa says
This recipe was soooooo good that I have to make it again tonight because my teenage daughter ate the leftovers I was saving for dinner!
I swapped coconut flour for the whole wheat flour a d coconut sugar for the raw sugar. Thanks for such an easy and delicious recipe!
Nancylynn says
This makes me so happy, Lisa!!!