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Air Fryer Coconut Shrimp

Quick, easy and delicious this Air Fryer Coconut Shrimp is a wonderful appetizer or dinner meal with a spicy and tasty Sriracha Mayo Dipping Sauce!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 36 shrimp
Calories: 54kcal


Coconut Shrimp:

  • 36 extra large shrimp peeled and deveined. Ensure tails are intact. Thaw completely ahead of time if using frozen shrimp, drain all excess liquid
  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded unsweetened coconut
  • 2 large eggs room temperature
  • 1 Tbs garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Avocado oil spray or other non-flavored cooking oil spray for air frying

Honey Sriracha Mayo Dipping Sauce:

  • 3/4 cup of mayonnaise
  • 1 Tbs Sriracha sauce
  • 2 Tbs honey
  • 1 Tbs rice vinegar
  • Juice of 1 lime
  • Salt & pepper to taste
  • 1 green onion chopped, reserved to sprinkle on top

For garnish (optional):

  • Sesame seeds
  • Chopped fresh cilantro


  • Pat dry all shrimp to ensure the breading sticks and the end results are crispy. Set aside.
  • In a medium bowl, combine panko breadcrumbs, shredded coconut, all-purpose flour, garlic powder, salt, and black pepper. Mix well
  • n a small bowl, whisk the 2 eggs until the white is thoroughly incorporated with the yolk
  • Holding the shrimp by the tail, dip it into the egg mixture, and place it in the bowl with the breading mixture. Working with your hand, ensure all sides of shrimp are well-coated with the breading. Set breaded shrimp aside on a sheet pan lined with parchment paper. Repeat steps for the remaining shrimps
  • Spray the base and sides of your air-fryer basket with avocado oil spray.
  • Place as many shrimps in the bottom basket as you can without crowding them and spray the top of shrimps with avocado oil spray
  • Set the heat to 400°C and timer to 5 minutes. Check the shrimps and once the top surface is golden and crispy, flip them over so the other side can get crispy as well.
  • Fry for another 5 minutes. Once top and bottom side are golden brown and crispy, take the shrimps out of the fryer. Add 1-2 minutes of additional time if the shrimp are still pale and not yet crispy.
  • Repeat the process for the remainder of the shrimp.
  • Garnish fried shrimp with chopped cilantro, if desired.

For Dipping Sauce:

  • Combine mayonnaise, Sriracha sauce, honey, vinegar, salt and pepper, and lime juice. Mix until thoroughly incorporated
  • Sprinkle chopped green onions, chopped cilantro (optional), and sesame seeds.


  1. The larger the shrimp the better.
  2. It is important to ensure shrimp are thoroughly thawed, drained off excess liquid, and patted dry prior to breading. This is to ensure the breading sticks to the shrimp, and that the end results are crispy, golden brown fried shrimp.
  3. Do not crowd the shrimp in the basket, make sure there is plenty of space for hot air to circulate.
  4. Cooking time depends on your air fryer. If in doubt, use less cooking time and keep checking the shrimp and adding more cooking time until they are crispy, flipping them over so that the other side can get crispy as well.
  5. You can make these sweeter, see my tips above.


Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg