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Crispy Baked or Air Fryer Coconut Shrimp with Sweet Chili Mayo

Close-up of golden brown, crispy baked coconut shrimp served with a side of dipping sauce.
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Make perfectly crispy coconut shrimp using your oven or air fryer, served with a simple homemade sweet chili mayonnaise dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened flaked coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray or 1 tablespoon oil (for baking/air frying)
  • For the Sweet Chili Mayo:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This step is key for crispiness.
  2. Set up a three-stage dredging station: Place flour seasoned with salt and pepper in one shallow dish. Place the beaten eggs in a second dish. Mix the panko breadcrumbs and flaked coconut together in a third dish.
  3. Dredge the shrimp: Take one shrimp at a time. Coat it lightly in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture until fully coated. Place coated shrimp on a wire rack or plate.
  4. Prepare the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
  5. Cook the shrimp (Oven Method): Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray or brush with oil. Arrange the shrimp in a single layer. Lightly spray the tops of the shrimp with cooking spray. Bake for 10 to 12 minutes, flipping halfway through, until golden brown and cooked through.
  6. Cook the shrimp (Air Fryer Method): Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket. Arrange the shrimp in a single layer without overcrowding. Lightly spray the tops of the shrimp with oil. Air fry for 8 to 10 minutes, flipping halfway, until golden and crisp.
  7. Serve the crispy coconut shrimp immediately with the prepared sweet chili mayo.

Notes

  • Drying the shrimp thoroughly before breading prevents a soggy coating.
  • For extra flavor in the coating, add 1/2 teaspoon of garlic powder to the flour mixture.
  • If you prefer a slightly less sweet dip, reduce the sweet chili sauce to 3 tablespoons and add 1 teaspoon of sriracha.

Nutrition

Find it online: https://epicureempire.com/crispy-coconut-shrimp-air-fryer-baked-dip/