Home Kitchen Air-Fryer Coconut Shrimp with Pineapple Coconut Yogurt Dip

I have loved coconut shrimp since the first time I tasted it almost twenty-some years ago. Back in the day, when our girls were a lot younger, Pat and I would take them to Red Lobster for a special dinner. Pat would get the shrimp combo (scampi and popcorn shrimp and fries), we’d split a basket of cheddar bay biscuits (side note: I’ve been working on that recipe!) the girls would order off of the paper kiddie menu. For me, without hesitation or the need to look at a menu, I would order the coconut shrimp and that addictive pineapple coconut yogurt dipping sauce. More on that sauce later.

If you’ve been reading along over the years, you know I have a deep, underlying fear of deep frying.

I simply can’t bring myself to do it. Not only because of the calories but the hot oil actually scares me to death. I admire anyone who can heat that much oil in a pot without the fear of burning down their kitchen. Pat knows about my fear and gave me an air fryer one Christmas. And it’s safe to say that I am indeed obsessed with it.

Worth keeping that I can (safely) healthily fry things with only hot air and a small amount oil! I mean, can you even believe these beauties where NOT deep fried??

To Make the Pineapple Coconut Yogurt Dip Set out:

• pineapple marmalade – Adds sweetness and tropical flavor.
• plain greek yogurt (full fat) – This is the creamy base to the sauce.
• sweetened coconut flakes – Lends coconut flavor, texture and a touch of sweetness.
• light coconut milk – Adds extra coconut flavor and will thin out the dipping sauce.

Do not sleep on this pineapple coconut yogurt dip! It is the dependable dip for coconut shrimp and especially straightforward too.

In a medium bowl, combine 2/3 pineapple marmalade, 1/2 cup plain (full fat) greek yogurt, 1/2 cup unsweetened coconut flakes and 1 to 2 tablespoons of light coconut milk. Stir, cover and refrigerate while you work on the shrimp. While in the fridge, the coconut will soften and absorb some the liquids so they plump and thicken the dip.

To Make The Air-Fryer Coconut Shrimp Set out:

• shrimp – Thaw frozen shrimp by placing in a colander and running under lukewarm water. Pat dry once thawed.
• plain panko bread crumbs – Use from-scratch or store-bought. These add extra crunch to the shrimp.
• unsweetened coconut flakes – It’s not coconut shrimp without it! I use unsweetened to balance the sweetness of the dip.
• kosher salt – Will enhance the flavors and balance the sweetness.
• paprika – Adds color and subtle flavor.
• garlic powder – Gives a garlic flavor that’s sweeter yet milder than fresh garlic.
• flour – Helps thicken the batter.
• egg – Will give the batter a gentle crispness when air-fried.
• coconut milk – Thins the batter while adding subtle coconut flavor.
• non-aerosol cooking spray (preferably coconut oil) – This will aid in crisping the coconut shrimp when air-frying.

Thaw, peel and devein 1 pound large shrimp (16-20 shrimp per pound). Butterfly the shrimp by running your knife on the underneath meaty portion of the shrimp.

In a shallow bowl combine, 1/2 cup of panko and 1-1/2 cups unsweetened coconut flakes.

Season with 1 teaspoon kosher salt and paprika and 1/2 teaspoon garlic powder.

In a separate shallow bowl, combine 1/2 cup flour with 1 large egg and then 1/3 cup coconut milk.

Feel free to thin out with a few splashes of coconut if needed.

First hold the shrimp by the tail and dip it (I do one at a time) into the batter. Letting any excess drip off and into the bowl.

And then dip into the coconut breadcrumb mixture.

Place the coated shrimp onto a clean parchment line platter or sheet pan.

Once preheated, lightly spray the air-fryer basket or tray with coconut spray.

Work in batches placing the shrimp butterflied side touching the basket and spray the shrimp a couple times with the coconut oil spray. Try to keep the shrimp from touching each other to avoid sticking.

In this photo, the ones that touched sort of stuck together – lesson learned. Cook the shrimp for 8 to 10 minutes or until crisp and golden brown.

Serve the air-fryer coconut shrimp warm with little bowls of the pineapple coconut dip and prepare your tastebuds for a flavor explosion.

I’m already planning on making these again because they are that good. And that dip. I could drink it from a straw.

What Is Air Frying?

• An air fryer is a counter top appliance that requires less oil (anything from a few spritz to 1 tablespoon) yet produces crispy food that rivals most deep fried foods. By using circulating hot air, it moves at a high speed so the food tends to cook in a fraction of the time.
• There are a bunch of different makes and models of air fryers. Someone at the table did the research (as he’s known to do) and found this air fryer [affiliate] to be one of the dependable. But do your research and purchase one that fits your lifestyle.

How is Air Frying Healthier?

• Air frying is healthier because only a thin layer of oil coats the food and when the hot air comes in contact it will crisp. Saving you a ton of fat and calories (without sacrificing any flavor!) because food is not being submerged in a vat of hot oil.
• Keep in mind, not all air fryers are equal. Some preheat and some do not. Some are smaller than others therefore you may need to work in smaller batches to air fry.

Enjoy! And if you give this Air-fryer Coconut Shrimp recipe a try, let me know! Snap a photo and tag me on twitter or instagram!