Go Back

Air Fryer Crispy Coconut Shrimp Bowls - Fresh, Crunchy, and Fast

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
  • Eggs: 2 large, for dredging
  • Flour: 1/2 cup all-purpose (or gluten-free blend)
  • Panko: 3/4 cup (use gluten-free panko if needed)
  • Unsweetened shredded coconut: 3/4 cup
  • Spices: 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Oil: Avocado or olive oil spray
  • Lime: 1 lime (zest and juice)
  • Honey or maple syrup: 1 to 2 teaspoons, optional for glaze
  • Rice or base: 3 cups cooked jasmine rice, brown rice, cauliflower rice, or mixed greens
  • Veggies and add-ins: 1 cucumber (diced), 1 red bell pepper (sliced), shredded purple cabbage, avocado, green onions, cilantro
  • Sauce (choose one or mix-and-match): Creamy sweet chili sauce: 1/3 cup Greek yogurt or mayo + 2 tablespoons sweet chili sauce + 1 teaspoon lime juice
  • Spicy sriracha-lime: 1/3 cup mayo or yogurt + 1 to 2 teaspoons sriracha + lime zest + a pinch of salt
  • Mango option: store-bought mango salsa or 1 ripe mango, diced

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp crisp up better and hold onto the coating.
  2. Set up the dredging station: In one shallow bowl, add flour mixed with half the salt and pepper. In a second, beat the eggs with a splash of water. In a third, mix panko, shredded coconut, garlic powder, paprika, and remaining salt and pepper.
  3. Bread the shrimp: Coat each shrimp in flour, shake off excess, dip in egg, then press firmly into the panko-coconut mix to cover completely. Place on a plate or tray.
  4. Preheat the air fryer: Heat to 390°F (200°C) for 3 minutes. A hot basket helps the coating set and crisp quickly.
  5. Air fry in batches: Lightly spray the basket with oil. Arrange shrimp in a single layer with a little space between each. Spray the tops lightly. Cook 4 minutes, flip, spray again, and cook 3 to 4 more minutes until golden and opaque. Repeat with remaining shrimp.
  6. Optional lime-honey gloss: In a small bowl, whisk 1 teaspoon honey with 1 teaspoon lime juice and a pinch of salt. Toss hot shrimp lightly to add brightness without sogginess.
  7. Mix the sauce: Stir together your chosen sauce ingredients until smooth. Taste and adjust salt, lime, or heat.
  8. Assemble the bowls: Add rice or greens, top with shrimp, then pile on cucumber, bell pepper, cabbage, avocado, green onions, and cilantro. Drizzle with sauce and finish with lime zest and a squeeze of lime juice.