The Air Fryer Is the Best Way to Make Crispy Coconut Shrimp at Home

Gather the ingredients. The Spruce Eats / Leah Maroney Pat the shrimp dry with paper towels until they are as dry as possible. Salt and pepper generously. The Spruce Eats / Leah Maroney In a shallow dish, stir together the flour, garlic powder, and 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge the shrimp in the flour, coating both sides. Shake off the excess. The Spruce Eats / Leah Maroney In another dish whisk together the eggs and the soy sauce. Dip the flour-coated shrimp in the beaten egg mixture, coating both sides completely so you can’t see any flour. The Spruce Eats / Leah Maroney In a third shallow dish, mix the shredded coconut and the panko breadcrumbs together until they are evenly dispersed. Add the rest of the salt and pepper to this mixture. Then dip the shrimp into the coconut mixture. Press the mixture onto the shrimp to help stick as much as possible. The Spruce Eats / Leah Maroney Transfer the shrimp to a baking sheet while you continue to bread the rest of the shrimp. The Spruce Eats / Leah Maroney Add the shrimp in an even layer to the bottom of your air fryer. Coat with olive oil spray and cook on 400 F for 8 minutes, flipping them halfway through. You will need to cook them in two batches. The Spruce Eats / Leah Maroney While the shrimp are air frying, prepare the sauce. Whisk together the sweet chili sauce, apricot preserves, and mayonnaise in a small bowl. The Spruce Eats / Leah Maroney Remove the shrimp from the air fryer once they are golden brown. The Spruce Eats / Leah Maroney Serve the shrimp with the sauce immediately. Top with chopped scallions and a squeeze of lime juice if you wish.