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Crispy Air Fryer Coconut Shrimp Recipe Easy Homemade Sweet Chili Sauce

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A quick and easy recipe for crispy coconut shrimp cooked in an air fryer, served with a homemade sweet chili sauce that balances sweet, spicy, and savory flavors.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined, tails on or off
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 cup (80g) unsweetened shredded coconut
  • ½ cup (50g) Japanese-style panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • Neutral oil spray (avocado or canola oil)
  • ¼ cup (80g) sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or maple syrup (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and pat dry 1 pound (450g) of large shrimp with paper towels. Set aside.
  2. Set up dredging stations: In one bowl, mix ½ cup (60g) all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper. In a second bowl, beat 2 large eggs until smooth. In a third bowl, combine 1 cup (80g) shredded unsweetened coconut, ½ cup (50g) panko breadcrumbs, and ½ teaspoon garlic powder.
  3. Dredge each shrimp first in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
  4. Spray the air fryer basket lightly with oil. Arrange shrimp in a single layer without touching. Cook in batches if necessary.
  5. Air fry at 400°F (200°C) for 8-10 minutes, flipping shrimp halfway through. Shrimp should be golden brown and crispy outside, opaque and firm inside. Add 1-2 minutes if needed, watching to avoid burning.
  6. While shrimp cook, whisk together ¼ cup (80g) sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon honey, and red pepper flakes if desired. Adjust sweetness or acidity to taste.
  7. Serve shrimp immediately with the sweet chili sauce on the side. Garnish with fresh cilantro or lime wedges if desired.

Notes

Pat shrimp dry before coating for best crispiness. Spray shrimp lightly with oil before air frying to help browning. Do not overcrowd the air fryer basket. Flip shrimp halfway through cooking. If coconut browns too quickly, reduce temperature to 375°F (190°C) and cook longer. Leftovers can be reheated in the air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving to prevent sogginess.

Nutrition

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

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