Air Fryer Coconut Shrimp with Mango Dip
Crispy, golden coconut shrimp come together in under 30 minutes with your air fryer, delivering a restaurant-quality crunch without the mess of deep frying. Paired with a bright, spicy mango salsa, this appetizer balances sweet, savory, and heat in every bite.
Ingredients
- 1 pound shrimp peeled and deveined (tails on)
- ½ cup all-purpose flour 60 g
- 1 large egg
- ¼ cup milk 60 ml
- 3 tablespoons olive oil
- ¾ cup panko breadcrumbs 60 g
- ¾ cup unsweetened coconut flakes 60 g
- Kosher salt and black pepper to taste
- 1 ripe mango diced
- ½ red bell pepper diced
- 1 serrano pepper thinly sliced (seeds removed for mild)
- ¼ cup fresh cilantro minced
- Juice of 1 lime
Instructions
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Whisk egg until combined, then slowly drizzle in olive oil while whisking until pale and creamy.
- Add milk, flour, salt, and pepper to the egg mixture and whisk until smooth and thick.
- In a shallow bowl, combine panko and coconut flakes.
- Pat shrimp dry with paper towels.
- Dip each shrimp into the batter, letting excess drip off, then coat in the coconut-panko mixture, pressing gently.
- Place coated shrimp in a single layer in the air fryer basket, leaving ½ inch space between pieces.
- Cook at 400°F (200°C) for 8 minutes, flipping halfway through, until golden and opaque.
- While shrimp cook, combine diced mango, bell pepper, serrano, cilantro, and lime juice in a bowl. Toss and season with salt.
- Serve shrimp immediately with mango salsa.
Notes
- Use unsweetened coconut flakes to prevent scorching at high heat.
- Pat shrimp completely dry before battering to ensure coating sticks.
- Cook in batches if needed; overcrowding leads to soggy coating.
- Refrigerate coated shrimp up to 2 hours for more even cooking.
- Reheat leftovers in air fryer at 350°F (175°C) for 3-4 minutes to restore crispness.