Can I use frozen shrimp?

Yes — just thaw completely and pat them very dry before breading, or the coating won’t stick.

Can I make this ahead of time?

You can bread the shrimp up to 4 hours ahead and keep them in a single layer in the fridge, uncovered, until you’re ready to air fry.

Is the salsa very spicy?

Not with one seeded jalapeño — it’s a gentle warmth. Leave it out entirely if you’re feeding kids.

What size shrimp works best?

Large shrimp (26-30 count) — big enough to hold the coating without overcooking in the time it takes the crust to turn golden.

Air Fryer Coconut Shrimp Recipe with Pineapple Salsa

Description

Shrimp coated in shredded coconut and panko, air fried until golden and crisp, served with a sweet-spicy pineapple salsa. No frying required.

Ingredients

Units Scale

For the Shrimp:

1 lb large shrimp (peeled and deveined, tails on)
1/2 cup all-purpose flour
1 tsp salt + 1/2 tsp pepper
2 egg whites (beaten)
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/2 tsp salt

For the Pineapple Salsa:

1 cup diced pineapple
1/4 cup diced cucumber
1/4 cup diced red onion
2 tbsp minced cilantro
1 jalapeño (seeded and minced)
Juice of 1 lime
2 tbsp pineapple preserves
Pinch of salt

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Instructions

Set up a breading station: mix the shredded coconut and panko together in one bowl, whisk the egg whites in a second bowl, and mix the flour with salt and pepper in a third.
Dredge each shrimp in the seasoned flour, shaking off the excess.
Dip the floured shrimp into the egg white mixture, coating completely.
Press the shrimp into the coconut mixture, packing it on so it holds through cooking.
Lightly grease the air fryer basket and spray or baste the shrimp with avocado oil. Add the shrimp to the basket in a single layer, 6 at a time, without overlapping or crowding.
Air fry at 400°F for 6-8 minutes, flipping once halfway through, until golden and cooked through.
Meanwhile, make the pineapple salsa: combine the pineapple, cucumber, red onion, cilantro, jalapeño, lime juice, pineapple preserves, and salt.
Serve the shrimp warm with the pineapple salsa alongside.

Notes

Substitutions: Swap mango for pineapple in the salsa; use 1:1 gluten-free flour and panko for a gluten-free version; bake in a 425°F oven for 10-12 minutes, flipping halfway, as an alternative to the air fryer.

Variations: Serve with spicy mayo (sriracha + mayo) or store-bought sweet chili sauce; add a splash of dark rum to the salsa for an adults-only version.

Equipment: Air fryer basket, 3 mixing bowls for the breading station, kitchen tongs, instant-read thermometer.

Storage: Store cooled shrimp in an airtight container in the fridge up to 2 days; reheat in the air fryer at 350°F (not the microwave) for about 3-4 minutes to re-crisp. Store salsa separately up to 2 days. Not recommended for freezing.

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Category: Appetizer
Method: Air Fry
Cuisine: American