When I opened my copy of Paleo Cooking With Your Air Fryer, there was one recipe that immediately caught my attention: coconut shrimp. It is the kind of dish that feels special, a little tropical, and completely satisfying, yet it is not something many of us make at home very often. When it is done well, coconut shrimp has everything you want in a bite: tender shrimp, a crisp coconut coating, and a bright dipping sauce that balances the richness.
Traditional coconut shrimp is usually deep-fried, which can make it feel heavy and a bit more involved than a simple weeknight recipe. This air fryer coconut shrimp recipe offers a lighter, easier way to enjoy the same flavor and texture without a pot of hot oil. The shrimp are coated in cassava flour, egg, and unsweetened shredded coconut, then cooked in the air fryer until crisp and golden. Served with a quick tropical dipping sauce made with pineapple juice, coconut aminos, honey, ginger, and tapioca starch, the result is fresh, flavorful, and perfect as either an appetizer or a main course.
At the time I first shared this recipe, I was in the middle of clearing out my kitchen in preparation for a remodel, so buying another appliance was not an option. Fortunately, Dr. Karen Lee kindly allowed me to share this recipe here. If you already own an air fryer, this is a great recipe to put it to use. If you are considering one, this dish makes a strong case for why an air fryer can be so useful in a home kitchen.
Coconut Shrimp from Paleo Cooking With Your Air Fryer
Coconut shrimp is a favorite for many people, but because it is often deep-fried, it may not be the best choice for everyone. This air fryer version keeps the crispy coconut coating while making the cooking process cleaner and more manageable. The shrimp cook quickly, and the coating becomes nicely crisp without needing to be submerged in oil.
The dipping sauce can be made while the shrimp cook, or prepared ahead of time if you want to make serving even easier. Reducing the pineapple juice concentrates its flavor, while coconut aminos, raw honey, ginger powder, and tapioca starch create a simple sauce that is sweet, savory, and lightly thickened.
For the best result, use wild-caught shrimp as recommended in the original recipe. The shrimp should be cleaned, deveined, and prepared with small slits along the belly so they stay straighter as they cook. Chilling the coated shrimp before air frying also helps the coconut coating set, making the finished shrimp easier to handle and more evenly crisp.
Coconut Shrimp
5 from 1 review
This crispy air fryer coconut shrimp recipe is simple, flavorful, and served with a tropical pineapple dipping sauce.
- Author: Dr Karen Lee
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 shrimp
- Category: Appetizer, Main Course
Ingredients
- 12 wild caught XL shrimp
- 1/3 cup cassava flour
- 2 large eggs, beaten
- 1/2 cup unsweetened shredded coconut
- 1 lime wedge
- 1 tablespoon extra virgin olive oil, for brushing the basket
Tropical Dipping Sauce
- 4 teaspoons coconut aminos
- 1 cup pineapple juice
- 1 teaspoon raw honey
- 1/4 teaspoon ginger powder
- 1/2 teaspoon tapioca starch
Instructions
- Wash the shrimp and devein them. Make small slits in the belly of each shrimp so they do not curl too much while cooking. Place the cassava flour on a plate, the beaten eggs in a shallow bowl, and the shredded coconut on another plate. Dredge each shrimp in the flour, dip it into the egg, then roll it in the shredded coconut until evenly coated. Refrigerate the coated shrimp for 30 minutes.
- Preheat the air fryer to 360°F.
- Brush the air fryer basket with extra virgin olive oil. Place 6 shrimp in the basket in a single layer and cook for 7 minutes.
- While the shrimp cook, bring the pineapple juice to a boil in a small saucepan. Reduce the heat and simmer until the juice is reduced by half. Add the coconut aminos, raw honey, ginger powder, and tapioca starch, then stir well. Remove the saucepan from the heat and set the sauce aside.
- When the first batch is done, transfer the shrimp to a plate and cover to keep warm. Add the remaining shrimp to the basket and cook for 7 minutes. When finished, squeeze lime juice over the shrimp and serve immediately with the tropical dipping sauce.
Notes
This recipe also works well with chicken tenders. Flatten chicken tenderloins or cut chicken breast into 3-inch-wide strips, then dredge and cook according to the same method.
Recipe reprinted with permission from Paleo Cooking With Your Air Fryer by Dr. Karen S. Lee, Page Street Publishing Co. 2018. Photo Credit: Donna Crous.
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