Air Fryer Coconut Shrimp with Thai Sweet Chili Dipping Sauce Recipe

Introduction

Air fryer coconut shrimp offers a crispy, tropical twist to a classic appetizer. This easy recipe delivers golden, crunchy shrimp with a sweet and tangy dipping sauce—perfect for a quick snack or party treat.

Ingredients

• 1 lb. jumbo shrimp (defrosted, peeled, tails on, about 18 to 20)
• ⅓ cup all-purpose flour
• 1 tsp lime zest
• ¼ tsp salt
• 2 eggs (lightly beaten)
• 1 cup sweetened shredded coconut
• ½ cup panko bread crumbs
• 1/3 cup mayonnaise
• 1 tbsp Thai sweet chili sauce

Instructions

1. Step 1: In a shallow bowl, mix the flour, lime zest, and salt. Dredge each shrimp in the flour mixture to coat evenly.
2. Step 2: Dip the floured shrimp into the lightly beaten eggs, ensuring each shrimp is fully coated.
3. Step 3: In a separate bowl, combine shredded coconut and panko breadcrumbs. Press each shrimp into this mixture to cover thoroughly.
4. Step 4: Place shrimp in a single layer in the air fryer basket. Cook at 375°F (190°C) for 6 minutes, flipping halfway through to crisp both sides.
5. Step 5: While shrimp cooks, mix mayonnaise and Thai sweet chili sauce in a small bowl to create the dipping sauce. Serve shrimp hot with sauce and lime wedges if desired.

Tips & Variations

• Use unsweetened shredded coconut for a less sweet, more savory flavor.
• Try adding a pinch of cayenne pepper to the flour mixture for a spicy kick.
• Serve with chopped fresh cilantro or a squeeze of fresh lime juice for extra brightness.
• If you don’t have an air fryer, bake shrimp on a greased baking sheet at 400°F (200°C) for 10-12 minutes, flipping halfway.

Storage

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to maintain crispiness. The dipping sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp directly in the air fryer?

It’s best to thaw shrimp fully before coating and air frying to ensure even cooking and proper breading adherence.

What can I substitute for Thai sweet chili sauce?

If you can’t find Thai sweet chili sauce, try mixing honey with a little sriracha or use a sweet and spicy barbecue sauce as an alternative.

Air Fryer Coconut Shrimp with Thai Sweet Chili Dipping Sauce Recipe

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★★★★★

4.4 from 59 reviews

• Author: lina
• Total Time: 16 minutes
• Yield: 4 servings (about 4–5 shrimp per serving) 1x

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Description

Crispy and flavorful Air Fryer Coconut Shrimp made with jumbo shrimp coated in a lime-zested flour mixture, dipped in egg, and then coated with a crunchy blend of sweetened shredded coconut and panko breadcrumbs. Served with a creamy Thai sweet chili dipping sauce, this quick and easy recipe delivers a tropical twist perfect for appetizers or a light meal.

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Ingredients

Scale 1x2x3x

Shrimp Coating

• 1 lb. jumbo shrimp, defrosted, peeled with tails on (about 18 to 20 shrimp)
• ⅓ cup all-purpose flour
• 1 tsp lime zest
• ¼ tsp salt
• 2 eggs, lightly beaten
• 1 cup sweetened shredded coconut
• ½ cup panko bread crumbs

Dipping Sauce

• ⅓ cup mayonnaise
• 1 tbsp Thai sweet chili sauce
• Lime wedges (optional, for serving)

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Instructions

1. Prepare the coating mixture: In a small bowl, combine the all-purpose flour, lime zest, and salt. This mixture will be used to dredge the shrimp to help the egg and coconut coating stick better.
2. Dredge the shrimp: Pat dry the thawed shrimp and coat each in the flour mixture, ensuring an even layer all around.
3. Dip in egg: Lightly beat the eggs in a shallow cup or bowl. Dip each floured shrimp into the beaten eggs, coating thoroughly.
4. Coat with coconut and panko: In a separate bowl, mix together the sweetened shredded coconut and panko bread crumbs. Roll each egg-dipped shrimp in this coconut-panko mixture until fully covered for a crunchy, flavorful crust.
5. Air fry the shrimp: Preheat your air fryer to 375°F (190°C). Arrange the shrimp in a single layer in the air fryer basket to ensure even cooking and crispiness. Air fry for 6 minutes, flipping the shrimp halfway through cooking to brown evenly on both sides.
6. Prepare the dipping sauce: While the shrimp cooks, mix together mayonnaise and Thai sweet chili sauce in a small bowl to create a creamy, tangy dipping sauce.
7. Serve: Remove the shrimp from the air fryer and serve hot alongside the dipping sauce and optional lime wedges for an added citrus burst.

Notes

• Ensure the shrimp are thawed and patted dry before coating for the best crispiness.
• Do not overcrowd the air fryer basket; cook in batches if necessary to keep the shrimp crispy.
• Adjust the air frying time slightly depending on the size of the shrimp and your air fryer model.
• For a gluten-free alternative, substitute all-purpose flour and panko with gluten-free versions.
• Sweetened shredded coconut adds the best flavor, but unsweetened can be used for a less sweet option.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Appetizer
• Method: Air Frying
• Cuisine: American with Thai influence

Keywords: coconut shrimp, air fryer shrimp, crispy shrimp, tropical appetizer, shrimp recipe, Thai sweet chili sauce, easy seafood recipe