Coconut Shrimp

Here’s another summer seafood recipe as promised. I pulled out the air fryer for this recipe. I have no desire to overheat my kitchen with the stove on an 80 degree day. This air fryer of mine is a genie in a box. I may be a little jealous of it. I should probably use it more often than I do but sometimes I get so caught up in nailing down a technique. I feel like I’m cheating when I rely too heavily on these genius-made kitchen appliances. Don’t get me started on the luxuries of a crock pot. Usually I fry everything in my cast iron skillet. I wanted to decrease cook time and avoid doing the hot oil dance. You know the one you do with your hands and arms as you hop and flail about to shield your self from the popping grease? You might even shout a few expletives.


This recipe makes you dance in a different way; a happy dance with each sweet and spicy crunch. I think most recipes probably call for unsweetened coconut flakes. Mine throws caution to the wind and uses sweet coconut flakes. They are interchangeable for this recipe, of course. I just like sounding rebellious. So, let’s put the shrimp in the coconut and eat them both up! Did you catch that? Too on the nose?


  • Flour (1/2 cup)
  • Kosher Salt (1 ½ teaspoon)
  • Cayenne Powder (1/2 teaspoon) * can use black pepper- I just like a little heat to counter the sweetness of the coconut flakes
  • Eggs (2 large)
  • Panko (1 cup)
  • Shredded Sweetened Coconut (1 cup)
  • Jumbo Shrimp (1 pound, peeled and deveined)
  • Parsley (a few sprigs for garnish)


You will need 3 medium to large bowls or containers for this process:

  1. In your first bowl mix together flour, cayenne, and salt.

 2. In your second bowl mix together panko and shredded coconut.

3. In your last bowl whisk together eggs.

4. To bread shrimp, dredge each shrimp in flour, then coat in egg mixture, then dredge in panko/coconut mix. Make sure the coconut and panko are covering the shrimp completely. This is valuable crunch.

5. Place shrimp in the air fryer (lining them up/trying not to bunch too close) and cook on 400° for approximately 12 minutes or until golden brown. If your air fryer does not turn, flip them after the first 6 minutes.

6. Garnish with parsley and serve.

Need a dipping sauce? Try easy recipe below.

Honey Orange Sriracha:

  • Sriracha (1/2 cup)
  • Honey (1/4 cup)
  • Orange Juice (1 tablespoon)

Stir together and serve on the side with shrimp.

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