Description
Crispy, golden air-fried coconut shrimp paired with a homemade tangy and spicy sweet chili dip. This recipe is faster than takeout, healthier than deep-frying, and naturally gluten-free friendly.
Ingredients
Scale
- 1 pound large shrimp (21–25 count), peeled, deveined, and tails-off
- ½ cup all-purpose flour (or cornstarch for gluten-free)
- 2 large eggs, beaten with a pinch of salt
- 1 cup unsweetened shredded coconut (fine variety)
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons sriracha
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 clove garlic, minced
- 1 teaspoon lime juice
- 1–2 tablespoons water
Instructions
- Thaw frozen shrimp if necessary and pat them completely dry with paper towels to ensure crispiness.
- Set up a dredging station with three shallow bowls: one with flour (mixed with half the garlic powder and salt), one with beaten eggs (mixed with remaining garlic powder and salt), and one with shredded coconut, panko, smoked paprika, remaining garlic powder, and salt.
- Dredge each shrimp in the flour mixture, dip in the egg wash, and press firmly into the coconut-panko mixture to coat evenly.
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the air fryer basket with cooking spray. Place shrimp in a single layer without overcrowding.
- Lightly spray the tops of the shrimp with cooking spray.
- Air fry for 6-8 minutes, flipping halfway through, until shrimp are pink, opaque, and coating is golden brown and crispy.
- While shrimp cook, whisk together sriracha, honey, rice vinegar, soy sauce, minced garlic, and lime juice in a small bowl.
- Add water one tablespoon at a time to the dip until desired consistency is reached.
- Serve hot shrimp immediately with the sweet chili dip on the side.
Notes
Patting shrimp dry is crucial for crispiness. Do not overcrowd the air fryer basket to prevent steaming. Use unsweetened coconut to avoid burning. The dip can be made ahead and chilled. Leftovers can be reheated in the air fryer at 350°F for 3-4 minutes.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 6-8 shrimp per servi
- Calories: 280
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: air fryer coconut shrimp, sweet chili dip, gluten-free appetizer, quick shrimp recipe, healthy fried shrimp, party appetizers