Gluten Free Air Fryer Coconut Shrimp

Total time32 min

Prep time20 min

Cook time12 min

Jumbo shrimp get a triple-dredge treatment here, pressed into a shaggy coating of sweetened shredded coconut and crisp breadcrumbs before hitting the air fryer basket. That hot-air circulation is the real trick: it browns the coconut into deep golden, craggy edges while keeping the shrimp inside plump and just-cooked, no deep fryer or vat of oil required. A quick sauce of sweet chili and fresh lime juice adds the perfect tangy-sweet contrast for dipping, and lime wedges brighten every bite even further. It's a fast, crowd-pleasing appetizer that comes together in one pan and a handful of minutes, and it's a great fit for a gluten free spread. Serve it straight from the basket while the coating is still shatter-crisp for the best texture.

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Ingredients

4 servings

For the shrimp

1 ½ lb jumbo shrimp (21–25 count), peeled and deveined, tails on
½ tsp salt
¼ tsp black pepper

For the coating

⅓ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 tbsp water
¾ cup sweetened shredded coconut
½ cup panko breadcrumbs
cooking spray

For the dipping sauce

½ cup sweet chili sauce
1 tbsp fresh lime juice

For serving

lime wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt and black pepper.
2
Set up three shallow bowls: flour in the first; eggs whisked together with the water in the second; sweetened shredded coconut and panko combined in the third.

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