I’m so excited to share with you this air fryer coconut shrimp. You can skip the deep frying and mess because making air fryer coconut shrimp could not be easier!
There is just something about coconut shrimp that reminds you of the tropics and being on vacation. Probably because of the coconut flavor but more often than not, coconut shrimp reminds me of — and please no judgement on this — Outback Steakhouse.
I just remember that’s the first time I ever had it and I believe it was with my aunt. She ordered it and I was like WHAT IS THIS AND WHY CAN’T I STOP EATING IT?! I honestly loved it so much.
I have always been a huge fan of coconut flavor and to have that encrusted on shrimp and then deep fried….that was pure heaven.
Ingredients for air fryer coconut shrimp
- All-purpose flour
- Shredded coconut
- Panko breadcrumbs
- Navel oranges
- Spicy Thai chili sauce
Equipment/tools you’ll need:
- Mixing Bowl
- Spoon or spatula (to mix ingredients)
- Air Fryer
How do I store the coconut shrimp and marmalade sauce?
You can store the cooked coconut shrimp in an airtight container in the fridge for about 3 days.
The marmalade sauce can also be stored in the fridge for up to 5 days.
Can I use any kind of orange for the marmalade sauce?
I recommend navel oranges for making the marmalade sauce specifically because the peel is very thin, and the entire orange is used when making the sauce.
Other air fryer recipes
Air Fryer Coconut Shrimp
For the coconut shrimp:
- 2 pounds uncooked medium shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 2 cups panko breadcrumbs
- 4 eggs, beaten
For the marmalade sauce:
- 2 medium navel oranges
- 1 cup sugar
- ¼ cup water
- ⅔ cup sweet Thai chili sauce
- Put flour in a small bowl.
- Combine the panko breadcrumbs and shredded coconut in another small bowl.
- In another small bowl, beat the eggs.
- One by one, take each shrimp and dip in the flour, then the eggs, then the coconut/bread crumb mix.
- Place the coated shrimp in the air fryer basket and cook each batch for 10 minutes at 400 degrees.
- While the shrimp are cooking, prepare the marmalade sauce.
- Cut the ends off of each naval orange and discard.
- Cut the orange in half and then each half into 6-8 slices.
- Place the orange slices into a processor and blend until the peels are small pieces.
- Put the processed orange, sugar, and water into a saucepan and boil for 10 minutes, stirring occasionally.
- Remove the mixture from heat and add the sweet Thai chili sauce.
- Dip the crispy coconut shrimp into the spicy marmalade sauce and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.