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air fried coconut shrimp

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they're deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!
Course Appetizer, dinner, Snack
Cuisine American
Keyword 15 minute, air fried, air fryer, coconut, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 pound shrimp peeled and deveined
  • salt & pepper - to taste
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • ½ cup unsweetened coconut flakes
  • olive oil for spraying


  • Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
  • Place the flour in a small bowl.
  • Place the beaten eggs in a second bowl.
  • Finally, place the panko and coconut in a third bowl. Toss to combine.
  • Dip the shrimp (one by one) into the flour, followed by the egg and then coconut/panko mixture.
  • Repeat with the remaining shrimp.
  • Place the coated shrimp in the air fryer (make sure they’re not overcrowded-- you may have to cook them in two batches).
  • Spray the shrimp lightly with olive oil.
  • Cook the shrimp at 375 degrees for 8-9 minutes, or until the shrimp are fully cooked and the coconut has turned golden brown.
  • Serve warm, with sweet chili sauce if desired. Coconut shrimp are best on the same day they are made so making them in advance is not recommended.


  • Servings: 4 as a meal or 6 as an appetizer
  • I used 16-20 count shrimp so if you’re using another size, make sure to adjust the cooking time accordingly.
  • Make sure to use unsweetened coconut-- you can find it in the baking aisle.