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Crispy Air Fryer Coconut Shrimp Recipe with Sweet Chili Sauce Easy and Perfect

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A quick and easy recipe for crispy coconut shrimp cooked in an air fryer, served with a sweet and spicy chili sauce. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 3/4 cup panko breadcrumbs (Japanese-style recommended)
  • 3/4 cup sweetened shredded coconut, finely shredded and lightly toasted
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Cooking spray or light oil (avocado oil spray recommended)
  • For the sweet chili sauce:
  • 1/2 cup sweet chili sauce (store-bought or homemade)
  • 1 tablespoon rice vinegar (if making homemade sauce)
  • 1 tablespoon honey (if making homemade sauce)
  • 1 clove garlic, minced (if making homemade sauce)
  • 1/4 teaspoon red pepper flakes (if making homemade sauce)
  • 1 teaspoon fresh lime juice
  • Chopped cilantro for garnish (optional)

Instructions

  1. Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Season lightly with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, shredded coconut, garlic powder, smoked paprika, salt, and pepper. Mix the dry coating ingredients well.
  3. Dip each shrimp first in the flour, shaking off excess, then into the egg, and finally coat generously in the coconut-panko mixture. Press lightly to ensure coating sticks but keep it airy.
  4. Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
  5. Spray the air fryer basket lightly with oil. Arrange shrimp in a single layer without overcrowding. Cook in batches if necessary.
  6. Air fry shrimp at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  7. If making homemade sweet chili sauce, whisk rice vinegar, honey, minced garlic, red pepper flakes, and a pinch of salt in a small saucepan. Simmer gently for 3-5 minutes until slightly thickened. Stir in fresh lime juice at the end.
  8. Serve shrimp on a platter with sweet chili sauce on the side and garnish with chopped cilantro if desired.

Notes

Pat shrimp dry to ensure coating sticks and gets crispy. Use room temperature eggs to prevent coating from sliding off. Do not overcrowd the air fryer basket for even crispiness. Lightly spray shrimp with oil before air frying for best results. Toast coconut lightly for extra flavor. Keep cooked shrimp warm on a wire rack in a low oven if cooking multiple batches. Reheat leftovers in air fryer or oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: coconut shrimp, air fryer shrimp, crispy shrimp, sweet chili sauce, quick shrimp recipe, easy appetizer, seafood snack

Find it online: https://pokirecipes.com/crispy-air-fryer-coconut-shrimp-recipe-with-sweet-chili-sauce-easy-and-perfect/