There is something irresistibly delightful about the crunchy, golden coating of coconut paired with juicy shrimp, especially when it’s made easy and healthier in the air fryer. The Air Fryer Coconut Shrimp with Spicy Sriracha Mayo Dipping Sauce Recipe brings together tropical sweetness and a spicy kick, creating a mouthwatering appetizer or main that will have everyone asking for your secret. This recipe balances crisp texture with bold flavors, all while keeping things simple and quick to prepare. Trust me, once you try this, it will become a staple in your recipe rotation!
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients that each play a vital role in crafting the perfect bite. From the crispy coating to the creamy dipping sauce, every component works harmoniously to deliver a taste that’s both vibrant and satisfying.
- All-purpose flour: Provides a light base layer that helps the coating stick beautifully to the shrimp.
- Kosher salt and freshly ground black pepper: Season the flour for an extra touch of flavor that penetrates the shrimp.
- Panko bread crumbs: Adds crunch and helps achieve that signature air-fried crispiness.
- Shredded sweetened coconut: Gives the shrimp a lovely tropical sweetness and chewy texture.
- Large eggs: Acts as a binding agent for the coating to adhere evenly.
- Large tail-on shrimp, peeled and deveined: The star of the dish offering tender, succulent seafood goodness.
- Mayonnaise: Creates a creamy base for the vibrant dipping sauce.
- Sriracha: Adds that necessary spicy punch to balance the sweetness of the coconut.
- Thai sweet chili sauce: Brings a hint of sweetness and tang to elevate the sauce profile.
How to Make Air Fryer Coconut Shrimp with Spicy Sriracha Mayo Dipping Sauce Recipe
Step 1: Prepare Your Dredging Stations
Start by seasoning the all-purpose flour with kosher salt and freshly ground black pepper in a shallow bowl. This step is crucial to infuse the shrimp with flavor right from the start. In a separate bowl, combine the panko bread crumbs with shredded sweetened coconut to create that unforgettable crispy and sweet coating. Beat the eggs thoroughly in a third bowl, which will help the coating stick perfectly to each shrimp.
Step 2: Coat the Shrimp
Dip each peeled and deveined shrimp first into the seasoned flour. Be sure to shake off any excess to avoid clumping. Next, plunge the shrimp into the beaten eggs, ensuring it’s fully coated for that sticky layer. Finally, roll the shrimp gently in your panko and coconut mixture, pressing slightly to make sure it clings well. This triple coating is what guarantees a crispy exterior with a burst of coconut flavor in every bite.
Step 3: Air Fry to Crispy Perfection
Place the breaded shrimp in a single layer inside the air fryer basket. Work in batches if necessary to prevent overcrowding, which can cause sogginess. Set the air fryer to 400°F (204°C) and cook for 7 to 9 minutes. You’ll know they’re done when the shrimp turn golden brown and the coating is satisfyingly crispy. This method cuts down on oil, keeping things lighter without sacrificing crunch.
Step 4: Whip Up the Spicy Sriracha Mayo Dipping Sauce
While the shrimp cooks, mix together mayonnaise, sriracha, and Thai sweet chili sauce in a small bowl. This creamy, spicy dipping sauce is the perfect partner to the sweet crunch of the coconut shrimp. It’s quick to prepare and adds a zingy depth that elevates the whole dish fabulously.
Step 5: Serve and Enjoy!
Arrange your golden coconut shrimp on a platter with the spicy sriracha mayo dipping sauce on the side. This dish shines as an appetizer for entertaining or as a main course paired with your favorite sides. Seeing those crispy shrimp paired with that vibrant dipping sauce is sure to impress your guests and make your taste buds sing.
How to Serve Air Fryer Coconut Shrimp with Spicy Sriracha Mayo Dipping Sauce Recipe
Garnishes
Add a fresh twist by garnishing with chopped cilantro or thinly sliced green onions. A wedge of lime also works wonders, letting everyone squeeze a bit of zest onto their shrimp for a bright, citrusy note that cuts through the richness beautifully.
Side Dishes
This recipe pairs wonderfully with light and refreshing sides like a crisp Asian slaw, coconut rice, or even a simple cucumber salad. These sides complement the shrimp without overshadowing its flavors, creating a balanced, satisfying meal.
Creative Ways to Present
For a fun party platter, serve the shrimp on skewers with the spicy sriracha mayo drizzled on top or in individual dipping cups. You can even create a tropical-themed spread with pineapple chunks, mango slices, and fresh herbs to make your presentation pop.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the shrimp in an airtight container and store them in the refrigerator. They will stay fresh for up to two days. Keeping the shrimp in a single layer helps maintain their crispness.
Freezing
This recipe freezes well! Freeze the breaded shrimp on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to enjoy, air fry from frozen for an extra few minutes until heated through and crispy again.
Reheating
To reheat while preserving that crunch, air fry leftover shrimp at 350°F (175°C) for about 3 to 4 minutes. Avoid microwaving if you can, as it can make the coating soggy and less appealing.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before coating to ensure the breading sticks well and fries up crispy in the air fryer.
Is it necessary to use sweetened coconut?
Sweetened coconut adds a lovely touch of sweetness that balances the spicy dipping sauce, but unsweetened coconut can work too if you prefer a less sweet flavor profile.
Can I make the dipping sauce ahead of time?
Yes! The spicy sriracha mayo dipping sauce can be made a day in advance and stored in the refrigerator. This makes your preparation even quicker when serving.
What temperature should I set my air fryer to if it doesn’t go as high as 400°F?
If your air fryer maxes out at a lower temperature, use the highest setting available and increase the cooking time slightly, checking often so the shrimp doesn’t overcook.
Is this recipe suitable for a gluten-free diet?
You can make it gluten-free by substituting regular flour and panko bread crumbs with gluten-free versions. The recipe adapts well to these swaps, so you don’t miss out on the crispiness.
Final Thoughts
If you’re looking for a crowd-pleasing, flavorful dish that comes together quickly and is a bit special, you really can’t go wrong with this Air Fryer Coconut Shrimp with Spicy Sriracha Mayo Dipping Sauce Recipe. It delivers on texture, taste, and visual appeal, all while being delightfully simple to make. I encourage you to treat yourself and your loved ones to this tasty adventure—your air fryer and your palate will thank you!
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Air Fryer Coconut Shrimp with Spicy Sriracha Mayo Dipping Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Description
This Air Fryer Coconut Shrimp recipe offers a crispy, golden-brown shrimp coated in a crunchy panko and sweetened coconut mixture. Served with a creamy and spicy sriracha mayo dipping sauce, it’s a perfect appetizer or light main course that’s quick and easy to prepare using an air fryer.
Ingredients
For the Shrimp:
- 1/2 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko bread crumbs
- 1/2 cup shredded sweetened coconut
- 2 large eggs, beaten
- 1 lb large tail-on shrimp, peeled and deveined
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 Tbsp sriracha
- 1 Tbsp Thai sweet chili sauce
Instructions
- Prepare the Coatings: In a shallow bowl, season the all-purpose flour with kosher salt and freshly ground black pepper. In a second shallow bowl, combine the panko bread crumbs and shredded sweetened coconut. In a third shallow bowl, beat the eggs thoroughly.
- Coat the Shrimp: Dip each peeled and deveined shrimp first into the seasoned flour, shaking off any excess. Then dip into the beaten eggs, and finally coat with the panko and coconut mixture, gently pressing to ensure the coating sticks well.
- Air Fry the Shrimp: Place the breaded shrimp in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry at 400°F (204°C) for 7 to 9 minutes until the shrimp are golden brown and cooked through.
- Make the Dipping Sauce: In a small bowl, stir together the mayonnaise, sriracha, and Thai sweet chili sauce until well combined to create a creamy, spicy dipping sauce.
- Serve: Arrange the cooked shrimp on a platter and serve immediately with the sriracha mayo dipping sauce for a delicious appetizer or main course.
Notes
- To ensure even cooking, avoid overcrowding the air fryer basket; cook shrimp in batches if necessary.
- Use tail-on shrimp for easier handling and a more appealing presentation.
- Adjust sriracha amount in the dipping sauce to control spice level according to preference.
- If you don’t have shredded sweetened coconut, finely chop sweetened coconut flakes as a substitute.
- This recipe is best enjoyed immediately for optimal crispiness.
