These air fryer coconut shrimp are crispy and golden with bright, tropical coconut flavor. Paired with a simple honey sriracha sauce and ready in under 20 minutes, they’re an easy crowd-pleaser.
I’m getting more comfortable with my air fryer and I’m impressed with how well it replicates fried textures without the heavy oil. It’s great for classics like fries and tater tots, and excels with breaded items too.
For example, these air fryer coconut shrimp came out light and super crispy—exactly what I want when I crave fried shrimp. They take only a few minutes to cook in the air fryer, and they don’t leave you feeling greasy afterward. If you want the deep-fried version, go for it—sometimes that’s what you crave—but these air-fried shrimp are a lighter, equally satisfying option.
The honey sriracha sauce is sweet with a touch of heat and pairs perfectly with the coconut crust. Together they make a quick appetizer or weeknight main that’s easy to prep and fast to cook.
What you will need to make this recipe:
- I used extra large (XL) shrimp for this recipe. One pound of XL shrimp is roughly 25–30 pieces. Use peeled and deveined shrimp for easiest prep.
- I prefer sweetened shredded coconut for extra flavor. If you only have unsweetened coconut, add 1–2 teaspoons of sugar to the flour mixture to balance the flavor.
How to make these air fryer shrimp:
- Set up three shallow bowls: one with the flour and seasonings, one with beaten eggs, and one with shredded coconut. For the flour bowl, mix flour, salt, pepper, garlic powder, and cayenne (optional).
- Arrange the bowls left to right for an assembly line: flour mixture, eggs, coconut.
- Coat each shrimp in the flour mixture, then dip it into the egg, and finally press it into the coconut so the shredded coconut adheres well.
- Place coated shrimp in a lightly oiled air fryer basket in a single layer so they don’t touch. Work in batches if needed.
- Air fry at 350°F (175°C) for about 4 minutes, flip, then cook an additional 2–4 minutes until golden brown and crispy. Cooking times vary by air fryer, so watch closely—some units heat very quickly.
- While the shrimp cook, whisk together the honey sriracha sauce: honey, sriracha, and the juice of half a lime. Serve warm for dipping.
Notes:
- Air fryer models vary—my unit runs hot and fast. If your fryer is similar, flip the shrimp after about 3 minutes to avoid burning.
- For extra crunch, mix about 1/4 cup of panko or breadcrumbs into the shredded coconut before coating.
- If you love coconut, pulse the shredded coconut a few times in a food processor to break it down slightly so more coconut sticks to the egg coating.
- Shrimp are done when opaque and firm; many sources recommend an internal temperature of at least 120°F. Adjust cooking time by size of shrimp and your air fryer.
Other recipes you might like:
- Simple Chicken Tenders
- Butter Herb Instant Pot Salmon
- Air Fryer Fish Tacos with Cilantro Lime Slaw
- Ultimate Air Fryer Hamburgers
- Cilantro Pesto Rainbow Trout
- Crispy Smoky Sweet Potato Fries
Did you make this recipe? Leave a comment and let me know! I love seeing your results—tag me on social media if you share.
Air Fryer Coconut Shrimp with Honey Siracha Sauce
Ingredients
For the Shrimp:
- 1 lb shrimp, XL or jumbo, peeled and deveined
- 2 large eggs
- ¾ cup flour
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
- 1 cup sweetened shredded coconut (if using unsweetened, add 1–2 tsp sugar to the flour)
For the Honey Sriracha Sauce
- ¼ cup honey
- 1 Tbsp sriracha
- Juice of ½ lime
Instructions
- Spray your air fryer basket lightly with cooking oil and set aside.
- In one bowl whisk flour, salt, pepper, garlic powder, and cayenne. In a second bowl whisk the eggs. Place shredded coconut in a third bowl. Line bowls in order: flour, eggs, coconut.
- Dredge each shrimp in the flour, dip into the beaten eggs, then press into the coconut so it adheres. Arrange shrimp in a single layer in the air fryer basket, not touching. Work in batches if needed.
- Cook at 350°F (175°C) for 4 minutes, flip, then cook another 3–4 minutes until golden and crispy. Times vary by air fryer—watch closely.
- Whisk together the honey, sriracha, and lime juice. Serve the shrimp warm with the sauce.
Notes
- Air fryer temperatures and speeds vary—start checking early and flip shrimp sooner if your fryer runs hot.
- Add 1/4 cup panko or breadcrumbs to the coconut for extra crunch.
- Pulsing shredded coconut briefly in a food processor helps it stick and increases coconut coverage.
- Shrimp are done when opaque and firm—an internal temperature of 120°F is often cited as a guideline.
Nutrition
Carbohydrates: 47 g,
Protein: 29 g,
Fat: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
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