Air Fried Coconut Shrimp with Sweet Mango Sauce
Ever since moving to Florida, I noticed that practically every restaurant menu contains some sort of coconut shrimp recipe. Being a fish lover, it’s what I order every single time!
I am one of those people that loves to re-create the recipes I love at the restaurants at home. With a healthy twist of course…
Here's What Makes My Recipe Stand Out:
I used coconut flour in place of the flour to make it a gluten-free option.
I used shredded unsweetened coconut in place of the sweetened coconut and added a honey dipping sauce on the side for the added sweetness.
I also used my air fryer instead of deep frying for a healthier twist.
Needless to say, it was a hit and we will be making it again! I wanted to share this fun summer recipe with you as well as my current favorite supplier of shrimp!
Why I Love This Recipe
This easy coconut shrimp recipe is a perfect summer dish. The air fryer makes it simple and healthier, while the homemade mango sauce adds a refreshing touch. Using unsweetened coconut flakes and coconut flour ensures that this recipe remains gluten-free and lower in sugar compared to traditional versions. Plus, the juicy shrimp are cooked to perfection—crispy on the outside, tender on the inside
Jazz's Recommended Products
Here are a few products that made this recipe easier and more enjoyable:
Our Place Wonder Oven: This versatile oven is perfect for all your baking, roasting, and air-frying needs. It’s a game-changer in the kitchen and makes cooking a breeze.
Want to learn more about the Wonder Oven? Check out my review of it here!
Chosen Foods Avocado Oil Spray: This high smoke point oil spray is perfect for air frying, sautéing, and grilling. It’s a healthier option that doesn’t compromise on taste or quality.
Glass Bowl Set: A good set of glass bowls is essential for any kitchen. They are perfect for mixing, prepping, and even serving. Durable and easy to clean, these bowls are a must-have for every home cook.
Ingredients for Coconut Shrimp
Here’s what you’ll need for this crispy coconut shrimp recipe:
For the Shrimp:
1 pound Wild Raw Red Shrimp Easy Peel (11/15 count) – I used large shrimp from Mmmediterranean, a company that imports high-quality seafood from the Mediterranean shores. Their shrimp is top-notch and arrives frozen, ready for my freezer.
2 whole eggs, beaten
1/2 cup coconut flour – I opted for coconut flour instead of regular flour to keep this recipe gluten-free.
1 1/2 cup shredded coconut, unsweetened – For a healthier, less sugary option.
1 tablespoon coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Mango Sauce:
1 ripe mango, peeled & sliced
2 tablespoons coconut milk
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
How to Prepare Coconut Shrimp
Clean the Shrimp
If the shrimp are frozen, thaw them in the fridge for about 4 hours. Make sure to put the bag of shrimp in a bowl or on a plate as the bag will condensate and could make a puddle of water in the fridge if you’re not careful (yup, that’s happened to me).
Once the shrimp are thawed, place them in a colander. Run cold water over the shrimp.
If your shrimp need to be peeled and deveined, here’s a quick youtube video I found helpful.
This recipe will work with tail on OR tail off, so just decide whichever way you prefer!
Prepare Your Assembly Line
Place the clean and deveined shrimp on a plate lined with a paper towel so an access liquid is absorbed. Ensure the shrimp are at room temperature.
Prepare 3 different bowls. In the first bowl, combine the coconut flour and spices.
In the second bowl, add the coconut milk and crack the eggs, beat until combined.
Pour the shredded coconut into the third bowl.
Dredge and Cook
Spray the air fryer basket with avocado oil spray.
Begin with one shrimp. Dip the shrimp in the coconut flour mixture, then coat in the beaten eggs, and lastly in the shredded coconut.
Set it on the oiled air fryer pan immediately.
Repeat until all shrimp are coated and ready for air frying!
Air fry at 375 degrees for 10 minutes.
Remove and serve alongside the mango sauce for dipping!
Make the Sauce
While the shrimp are cooking, in a blender add all of the sauce ingredients. Blend for about 20-30 seconds until smooth and creamy. Serve alongside the cooked coconut shrimp for dipping!
Serving Suggestions
Once the shrimp are cooked, remove them from the air fryer and serve them alongside the mango sauce. I love dipping the shrimp into the sauce for an extra burst of flavor. The combination of the crispy coating and the sweet mango sauce is just divine.
Jazz’s Tips and Tricks
Avoid overcrowding the air fryer basket: For the best results, cook the shrimp in a single layer. This allows the hot air to circulate around each piece, ensuring they turn out crispy all over.
Use parchment paper: If you’re worried about the shrimp sticking, you can line the air fryer basket with parchment paper designed for air fryers.
Check the shrimp often: Since air fryers can vary, keep an eye on your shrimp during the cooking process. They should be golden brown and crispy but not overcooked.
FAQ
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Yes, you can substitute regular breadcrumbs or panko breadcrumbs if you prefer. Just make sure to adjust the seasoning in your panko mixture accordingly.
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Yes, you can use a deep fryer or a large skillet with enough oil for deep frying. If using a deep fryer, preheat the oil to 350°F (175°C) and cook the shrimp in batches for 2-3 minutes until golden brown. Keep an eye on the shrimp to avoid overcooking.
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If you don’t have an air fryer, you can use a large skillet with medium heat and a little vegetable oil or olive oil to cook the shrimp. Alternatively, you can bake them on a baking sheet in a preheated oven at 400°F (200°C) for about 10-15 minutes, turning halfway through.
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For crispy shrimp, ensure they are coated evenly in the coconut mixture and air fry or fry them at the recommended temperature. Avoid overcrowding the air fryer basket or skillet to allow proper air circulation or oil contact for a crisp texture. Using cooking spray or a high smoke point oil can also help achieve a crunchy exterior.
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If you don’t have coconut milk, you can use heavy cream or regular milk as a substitute in the mango sauce. While it will alter the flavor slightly, it will still provide a creamy consistency.
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Store any leftover air fryer shrimp in an airtight container in the refrigerator for up to 2-3 days. Reheat in the air fryer at 350°F (175°C) for a few minutes to restore some of the crispiness. The mango sauce can be stored separately in the fridge for up to a week.
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Besides the sweet mango sauce provided in the recipe, other favorite dipping sauces include Thai sweet chili sauce, orange marmalade, or a mixture of soy sauce with a touch of red pepper flakes for a bit of heat.
This air-fried coconut shrimp is a healthier version of one of my favorite restaurant appetizers, perfect for those looking to enjoy a seafood dish with less oil. The crunchy coconut coating offers a delightful coconut flavor that pairs wonderfully with the sweet mango sauce. Plus, it's a super easy recipe to follow, using simple ingredients you can find at most grocery stores.
I hope you enjoy this recipe as much as I do! It’s become a staple in our household, and I’m sure it will be a hit at your next summer gathering or as a delicious main dish for any meal.
Air Fried Coconut Shrimp with Sweet Mango Sauce
Ingredients
- 1 pound Wild Raw Red Shrimp Easy Peel (11/15 count)
- 2 whole eggs, beaten
- 1/2 cup coconut flour
- 1 1/2 cup shredded coconut, unsweetened
- 1 tablespoon coconut milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe mango, peeled & sliced
- 2 tablespoons coconut milk
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
- If the shrimp are frozen, thaw them in the fridge for about 4 hours. Make sure to put the bag of shrimp in a bowl or on a plate as the bag will condensate and could make a puddle of water in the fridge if you’re not careful (yup, that’s happened to me).
- Once the shrimp are thawed, place them in a colander. Run cold water over the shrimp.
- If your shrimp need to be peeled and deveined, here’s a quick youtube video I found helpful.
- This recipe will work with tail on OR tail off, so just decide whichever way you prefer!
- Place the clean and deveined shrimp on a plate lined with a paper towel so an access liquid is absorbed. Ensure the shrimp are at room temperature.
- Prepare 3 different bowls. In the first bowl, combine the coconut flour and spices.
- In the second bowl, add the coconut milk and crack the eggs, beat until combined.
- Pour the shredded coconut into the third bowl.
- Spray the air fryer basket with avocado oil spray. Here's a link to my Air Fryer!
- Begin with one shrimp. Dip the shrimp in the coconut flour mixture, then coat in the beaten eggs, and lastly in the shredded coconut.
- Set it on the oiled air fryer pan immediately.
- Repeat until all shrimp are coated and ready for air frying!
- Air fry at 375 degrees for 10 minutes.
- Remove and serve alongside the mango sauce for dipping!
- While the shrimp are cooking, in a blender add all of the sauce ingredients. Blend for about 20-30 seconds until smooth and creamy. Serve alongside the cooked coconut shrimp for dipping!
