Air-Fryer Coconut Shrimp with Sweet Chili-Lime Dipping Sauce

Steps

1. Step 1

   Pat the shrimp completely dry with paper towels. Dry shrimp is the key to breading that sticks.

   3 min

   • 1 1/4 lb large shrimp (about 24)
2. Step 2

   Set up three shallow bowls: in the first, stir the flour with the salt and pepper; in the second, beat the eggs; in the third, toss the shredded coconut with the panko.

   5 min

   • 1/2 cup all-purpose flour
   • 1/2 tsp salt
   • 1/4 tsp black pepper
   • 2 eggs
   • 1 cup unsweetened shredded coconut
   • 3/4 cup panko breadcrumbs
3. Step 3

   Holding each shrimp by the tail, coat it in flour and shake off the excess, dip it in egg and let the extra drip away, then press it firmly into the coconut-panko so the coating sticks all over. Set the breaded shrimp on a plate or tray in a single layer.

   10 min

   • 1 1/4 lb large shrimp (about 24)
4. Step 4

   Preheat the air fryer to 375°F. While it heats, stir the sweet chili sauce, lime juice, lime zest, cilantro and fish sauce together in a small bowl.

   4 min · 375°F

   • 1/2 cup Thai sweet chili sauce
   • 1 tbsp lime juice
   • 1/2 tsp lime zest
   • 2 tbsp cilantro
   • 1 tsp fish sauce or soy sauce
5. Step 5

   Arrange about half the shrimp in the air fryer basket in a single layer, not touching, and spray them generously all over with oil. Air-fry 5 minutes, flip, spray again, and cook 2–3 minutes more, until the coconut is golden and the shrimp are opaque and firm. Repeat with the second batch.

   16 min · 375°F

   • cooking spray or neutral oil in a spray bottle
6. Step 6

   Pile the shrimp over rice or greens, add lime wedges, and serve right away with the dipping sauce.

   2 min

   • 3 cups cooked jasmine rice or mixed greens
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026