Crunchy Coconut Shrimp Recipe in 7 Minutes
I love recipes that have great flavor and are easy to make. This coconut shrimp recipe is perfect for that. Crunchy, golden, and full of tropical vibes. And with an air fryer, you can enjoy that deep-fried texture with less oil and zero hassle.I’m talkin’ seven minutes flat, folks. This one’s a weeknight hero, a party starter, and an all-around good time on a plate. So get ready to fall in love with these air fryer coconut shrimp!
Crispy, Crunchy, Crowd-Pleaser
There’s something magical about breaded coconut shrimp. The sweet-meets-savoury combo is unbeatable, and the texture—oh man, that crunch—is just next level. You can enjoy these coconut shrimp as a snack with your favorite dip.
You can also add them to a salad for a tropical touch. They are perfect for a fun weeknight dinner. This coconut shrimp recipe works well every time.
And let’s not forget the air fryer. Using the Cosori air fryer means we skip the deep fryer.
We use 95% less oil, which is a healthier way to enjoy your crunch. Just a quick hit of olive oil spray and you’re good to go. Hands-down, my favourite way to lighten things up without sacrificing flavour or texture is to air fry!
Let’s Talk Ingredients
This rCrunchy Coconut Shrimp Recipe keeps it simple but punches way above its weight class in the flavour department. The star of the show is large shrimp.
You can use thawed frozen shrimp or raw shrimp. Just make sure they’re peeled and deveined, and ready to rock. Not only do they cook up beautifully, but they bring a hearty bite that makes this dish feel a little extra.
Now, for that epic crunch. Instead of your usual all-purpose flour, I go with rice flour. It fries up lighter and crispier, and it truly lets the coconut shine.
We’re using full–fat coconut milk in the batter. This adds richness and a light sweetness that ties the dish together.
And of course, you can’t have air fryer coconut shrimp without the coconut! I’m using an unsweetened shredded coconut mixt for that perfect toasted finish. It brings texture, a touch of natural sweetness, and a hint of fibre, too. A little salt rounds it all out and lets those tropical flavours sing.
Air Fryer Magic for This Coconut Shrimp Recipe
So here’s where things truly get good: we’re cooking these up in the air fryer in just 7 minutes. You can enjoy crispy, golden brown, breaded coconut shrimp without the mess of deep frying or heavy grease. Just line ’em up on a baking sheet, give ’em a little olive oil spray, and let that air fryer do its thing.
I love that it’s a conscious way to cook—faster, cleaner, and way better for you. Plus, no lingering fried-oil smell in your kitchen. Win-win.
A Versatile Coconut Shrimp Recipe
This coconut shrimp recipe is versatile as heck. You can keep it simple.
Serve them hot with a tangy dipping sauce. Try Thai sweet chili sauce, mango chutney, or sriracha mayo if you want something different. They’re a great way to level up your happy hour spread.
Looking for a fun way to turn them into a meal? Toss them onto a salad with a zesty vinaigrette and some tropical fruit. Or build a rice bowl with a bit of pickled veg and a drizzle of sauce over the top. Heck, even a pasta with a creamy coconut or curry-style sauce would be money.
If you are meal prepping, these reheat well in the air fryer. It only takes a few minutes to make them crispy and golden again.
Why You’ll Love This Coconut Shrimp Recipe
There are many coconut shrimp recipes out there, but this one stands out because it’s fast, easy, and absolutely crave-worthy. We’re using clean, flavourful ingredients like full fat coconut milk, rice flour, and unsweetened shredded coconut. We’re letting the natural sweetness of large shrimp shine through. And we’re doing it all in the air fryer, with just a spritz of olive oil spray.
For a coconut shrimp recipe that tastes like you spent hours cooking, this is for you. It takes less than 10 minutes to make. It’s the perfect mix of indulgent and easy, fancy-feeling and totally doable. Give it a go—you’ll see what I mean.
Alright, let’s get cooking!
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Ingredients:
- 20 large shrimp, de-shelled and deveined
- 2/3 cups rice Flour
- 1/2 tsp salt
- 1 tsp pepper
- 1 can full fat coconut milk
- 1 egg
- 2 cups unsweetened shredded coconut
- 1 cup panko crumbs
- olive oil spray
Instructions:
- Grab 3 bowls and pour rice flour, salt, and pepper into the first bowl, coconut milk and egg into the second, and shredded coconut and panko into the third.
- Coat each shrimp by dipping it first in rice flour, then into the coconut milk, and finally into the shredded coconut and panko mixture. Shake off any excess at each stage to keep things light and crispy. Once coated, place the shrimp on a wire rack.
- Preheat your Air fryer to 400F and spay the shrimp with olive oil.
- Add 1 tbs of oil to your air fryer and cook for 7 minutes, flipping halfway through.
- Serve with your favourite dipping sauce and enjoy!
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