Air Fryer Coconut Shrimp

How to Make Air Fryer Coconut Shrimp

1. 1

   Step 1: Prep the shrimp

   Pat shrimp dry with paper towels and, if frozen, fully thaw. Keep tails on for presentation and easier handling; arrange shrimp in a single layer and set aside.

   For this step

   • 1 lbLarge raw shrimp (peeled, deveined, tails on)
   
2. 2

   Step 2: Season and dust with cornstarch

   In a shallow bowl toss the shrimp with the cornstarch and the kosher salt and black pepper until evenly coated. The cornstarch helps the coating adhere and gives a light, crispy exterior.

   For this step

   • 1/2 cupCornstarch
   • 1 1/2 teaspoons (total)Kosher salt and freshly ground black pepper
   
3. 3

   Step 3: Dredge in egg, then coconut-panko

   Beat the eggs in a second bowl. In a third bowl combine the panko and shredded coconut. One by one dip each cornstarch-dusted shrimp into the egg, then press into the coconut-panko mixture to fully coat. Transfer to a wire rack and let sit 5 minutes so the coating adheres.

   For this step

   • 2 largeLarge eggs (beaten)
   • 1 cupPanko breadcrumbs
   • 3/4 cupSweetened shredded coconut
   
4. 4

   Step 4: Air fry until golden

   Preheat the air fryer to 400°F (200°C). Lightly spray or brush both sides of the coated shrimp with the neutral oil and arrange in a single layer in the basket without overcrowding (work in batches if needed). Air fry 8–10 minutes, flipping halfway, until coconut is golden brown and shrimp are opaque and firm.

   For this step

   • 2 tablespoons (or use spray)Neutral oil (vegetable or canola) for spraying
   
5. 5

   Step 5: Make the mango-lime sauce and serve

   While shrimp cook, puree the chopped mango with lime juice and honey in a blender or food processor until smooth; taste and adjust sweetness or acidity. Serve shrimp hot with the mango-lime sauce for dipping, garnished with lime wedges if desired.

   For this step

   • 1 cup (chopped)Ripe mango (peeled and chopped)
   • 1 large limeFresh lime (juice)
   • 1 tablespoonHoney
   

1. Pat shrimp dry with paper towels and, if frozen, fully thaw. Keep tails on for presentation and easier handling; arrange shrimp in a single layer and set aside.
2. In a shallow bowl toss the shrimp with the cornstarch and the kosher salt and black pepper until evenly coated. The cornstarch helps the coating adhere and gives a light, crispy exterior.
3. Beat the eggs in a second bowl. In a third bowl combine the panko and shredded coconut. One by one dip each cornstarch-dusted shrimp into the egg, then press into the coconut-panko mixture to fully coat. Transfer to a wire rack and let sit 5 minutes so the coating adheres.
4. Preheat the air fryer to 400°F (200°C). Lightly spray or brush both sides of the coated shrimp with the neutral oil and arrange in a single layer in the basket without overcrowding (work in batches if needed). Air fry 8–10 minutes, flipping halfway, until coconut is golden brown and shrimp are opaque and firm.
5. While shrimp cook, puree the chopped mango with lime juice and honey in a blender or food processor until smooth; taste and adjust sweetness or acidity. Serve shrimp hot with the mango-lime sauce for dipping, garnished with lime wedges if desired.