Air Fryer Coconut Shrimp are plump and juicy with a slightly sweet coconut and panko bread crumb coating. This coconut shrimp air fryer recipe is so easy to make, and the jumbo shrimp get incredibly crispy without using lots of oil.
Pat dry the shrimp with a paper towel and keep it aside.
In a food processor pulse the coconut flakes and panko bread crumbs together and transfer them to a plate. Keep it aside.
In a medium bowl, combine the flour, salt and pepper and mix it well. In another bowl, whisk the eggs and keep them aside.
Coat the shrimp in the flour mixture first, then dip it in egg and finally dredge in the coconut and breadcrumb mixture until well coated and keep it on parchment paper. Repeat the same with the remaining shrimp.
Preheat the air fryer to 390 degrees F. Spray the air fryer basket with cooking spray.
Arrange the shrimp single layer on the basket and air fry for 5 minutes, flip to the other side, and air fry further for 5 more minutes until shrimp turns crispy and golden.
Sprinkle some parsley on top and serve the crispy air fryer shrimp with sweet chili sauce and lemon slices on the side.
If using frozen shrimp, thaw them completely before continuing with the recipe.
Dry the shrimp thoroughly with paper towels.
Gently press the coconut bread crumb mixture into the shrimp.
Place the shrimp in a single layer in the air fryer. Cook in batches if necessary.
Spray with cooking spray before and halfway through cooking to get golden shrimp.
I prefer to keep the tails on the shrimp, but you can remove them.
Serve with sweet chili sauce or your favorite dip.