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Dipped Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp

Irresistibly sweet, crunchy, and juicy Coconut Shrimp in crispy coconut coating made in the Air Fryer and served with homemade marmalade or sriracha dipping sauce. A crowd-pleasing and healthier version of your favorite party appetizer or game day food that would totally keep you coming back for more!
Course Appetizer
Cuisine Caribbean
Keyword air fryer, air fryer coconut shrimp, seafood
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 - 20 pieces
Calories 120kcal
Author Imma


  • 1 pound (453.59g) large shrimp, 16-20 pieces
  • 1 egg
  • ¾ cup (183.75g) buttermilk or coconut milk
  • ½ cup (62.5g) flour
  • ½ cup (54g) breadcrumbs
  • 1 ½ cups coconut flakes, see notes
  • ¾- 1 teaspoon (3.75g-5g) salt, adjust to preference
  • 1 teaspoon (2g) paprika
  • 1 teaspoon (3g) garlic powder
  • ½ teaspoon (0.91g) dried thyme, optional

Marmalade Dip

  • 1 cup (320g) marmalade
  • 2 tablespoons (30g) mayonnaise
  • 2 tablespoons (30) Dijon mustard

Sriracha Dipping Sauce

  • ½ cup (232g) mayonnaise
  • teaspoon (2g) garlic powder
  • ¼ teaspoon (0.5g) paprika
  • 1 teaspoon (2g) lemon juice
  • 1-2 tablespoons (15g-30g) sriracha, adjust to taste


Marmalade Dip and Sriracha Dipping Sauce

  • In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sriracha sauce. 
  • Preheat air fryer to 400 degrees F (200 degrees C). Align the basket tray with parchment or foil paper, coat with cooking spray. 
  • Peel and devein shrimp leaving the tails on. Then butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up. 
  • Whisk the egg, coconut milk, or buttermilk, and flour in a medium mixing bowl until a smooth batter is formed. 
  • In another bowl, mix breadcrumbs, coconut flakes, and spices. 
  • Hold the shrimp by the tail. Dip each shrimp first into the batter, and then roll in seasoned coconut flakes mixture.
  • Place the shrimp in a single layer in the fryer and cook for about 3-4 minutes. Flip shrimp over and cook on the other side and cook until golden for another 3 minutes more. 
  • Repeat until all the shrimp have been used up. 


  1. If you want more sweetness in this dish, substitute coconut flakes with sweetened shredded coconut.
  2. You may also substitute the buttermilk or coconut milk with beer.
  3. Estimated nutritional value calculation doesn't include the dip.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1shrimp | Calories: 120kcal | Carbohydrates: 8g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 518mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg