Food Ingredients Fruits Coconut Air Fryer Coconut Shrimp 4.5 (2) 1 Review Coconut shrimp are well suited to all sorts of dipping sauces, but we keep it simple here and use Thai sweet chili sauce spruced up with a little chopped fresh cilantro. Using an air fryer instead of frying in oil on the stovetop means crispy shrimp without any splatters to clean up afterwards. Serve the shrimp as an appetizer, or turn them into dinner along with rice and baby bok choy sautéed in toasted sesame oil and fresh ginger. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Active Time: 25 mins Total Time: 25 mins Servings: 4 Ingredients ¾ cup (about 3 1/4 ounce) all-purpose flour 2 large eggs ¾ cup panko (Japanese-style breadcrumbs) ¾ cup unsweetened shredded coconut 2 teaspoons granulated sugar 1 teaspoon kosher salt 1 pound medium peeled, deveined raw shrimp, tail-on Cooking spray ½ cup Thai sweet chili sauce (sometimes labeled sweet chili sauce) 2 tablespoon finely chopped fresh cilantro, divided Directions Preheat a 6 1/2-quart air fryer to 390°F for 5 to 10 minutes. Place flour in a shallow bowl. Lightly whisk eggs in a separate shallow bowl. Mix together panko, coconut, sugar, and salt in a third shallow bowl. Meanwhile, toss half of the raw shrimp in flour to coat completely. Remove shrimp from flour, gently shaking to remove excess flour, and transfer to bowl with eggs; turn to coat. Lift shrimp from eggs, allowing excess to drip back into bowl, and add to panko mixture. Turn shrimp to coat, pressing lightly to adhere. Generously coat preheated air fryer basket with cooking spray. Place dredged shrimp in air fryer basket; generously coat shrimp with cooking spray. Cook shrimp until golden brown, crispy, and just cooked through, about 5 minutes and 30 seconds, turning shrimp once and re-coating shrimp with cooking spray halfway through cook time. While shrimp are cooking, repeat dredging process with remaining raw shrimp. Transfer cooked shrimp to a platter, and repeat cooking process with remaining dredged shrimp. Stir together sweet chili sauce and 1 1/2 tablespoons of the cilantro in a small bowl until combined. Sprinkle cooked shrimp evenly with remaining 1/2 tablespoon cilantro. Serve shrimp alongside sauce. Rate It Print