Hey there! I’m Thomas from AirFryFoods, and today I’m gonna share my foolproof method for making the most amazing crispy coconut shrimp right from frozen using your air fryer. Trust me, once you try this method, you’ll never go back to deep frying again!
Why Air Fry Your Frozen Coconut Shrimp?
Before we dive into the cooking process let me tell ya why air frying is seriously the best way to cook these bad boys
- Way less oil = fewer calories (but still super crispy!)
- No messy deep frying cleanup
- Cooks straight from frozen – no thawing needed
- Ready in just 10 minutes
- Perfectly crispy coating every time
What You’ll Need
- Frozen coconut shrimp (any brand works great)
- Air fryer
- Tongs
- Your favorite dipping sauce
Step-by-Step Cooking Instructions
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Preheat your air fryer to 375°F (about 3-5 minutes)
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Prep the shrimp
- Take shrimp straight from freezer
- Pat them dry with paper towels to remove ice crystals
- No need to add extra oil!
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Load the air fryer:
- Place shrimp in a single layer
- Don’t overcrowd – leave space between each piece
- Work in batches if needed
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Cooking time:
- Regular size: 8-10 minutes
- Jumbo size: 10-12 minutes
- Flip halfway through cooking
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Check for doneness:
- Should be golden brown and crispy
- Cut one open – meat should be opaque
- Internal temp should hit 145°F
Pro Tips for Perfect Results
- Don’t overcrowd the basket – this is super important!
- Flip them halfway through for even cooking
- Give ’em an extra 2-3 minutes if you like ’em extra crispy
- Use tongs to flip – keeps the coconut coating intact
Awesome Dipping Sauce Ideas
Mix it up with these tasty options:
- Sweet chili sauce (my personal fave!)
- Pineapple salsa
- Honey mustard
- Thai peanut sauce
- Cocktail sauce
- Mango salsa
Fun Ways to Serve Your Coconut Shrimp
Get creative with these serving ideas:
- Make coconut shrimp tacos
- Top a fresh salad
- Create tropical lettuce wraps
- Serve in pineapple bowls (super fancy!)
- Add to rice bowls
Storing Leftovers (If You Have Any!)
- Keep in airtight container
- Good for 2-3 days in fridge
- Reheat in air fryer at 325°F for 4-5 minutes
- Don’t microwave – they’ll get soggy!
Common Questions I Get Asked
Q: Do I need to spray the basket with oil?
Nope! The natural oils in the coconut coating are enough.
Q: Can I cook a whole bag at once?
Better not to – work in batches for the crispiest results.
Q: Should I thaw them first?
No way! Straight from frozen works best.
Final Thoughts
We’ve made tons of frozen coconut shrimp in our test kitchen, and this method is hands-down the easiest way to get restaurant-quality results at home. The air fryer gives you that perfect crispy coating without all the mess and extra calories of deep frying.
Pro tip: Keep an eye on those first few batches until you know exactly how your air fryer performs. Every model’s a bit different!
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Step 4: Add to the air-fryer, and cook
Place the shrimp in a single layer on a greased tray in an air-fryer basket. Cook for four minutes. Flip the shrimp, and continue cooking until the coconut is lightly browned and the shrimp turn pink, about four minutes longer.
Editor’s Tip: Air-frying the shrimp in smaller batches will allow enough hot air to circulate around them to create a crispier exterior. If the basket is crowded, the shrimp will be unevenly cooked and not crisp on all sides.
Step 3: Dip, dunk and coat
Working as an assembly line, first lightly coat the shrimp in flour. Shake off any excess flour, then dunk the shrimp in the egg-white mixture. Transfer the shrimp to the coconut mixture, gently patting to coat the shrimp evenly on all sides. Set aside. Repeat this process until all the shrimp are coated.