Gluten Free Air Fryer Coconut Shrimp

Total time32 min

Prep time20 min

Cook time12 min

4.6

(21)

Crispy, golden, and loaded with tropical flavor, this air fryer coconut shrimp is the kind of appetizer or main that disappears fast — especially when there's a bowl of sweet chili sauce waiting on the side. The coating is a clever mix of gluten free panko breadcrumbs and unsweetened shredded coconut, so you get that satisfying crunch without any wheat in sight. Cornstarch in the first dredge helps everything stick, and the air fryer does the heavy lifting at 400°F, delivering a deep golden crust in about ten minutes without a drop of oil to heat up on the stove. For anyone who's learned to read ingredient labels the hard way, using dedicated gluten free panko means no guessing and no cross-contact worries from conventional breadcrumbs. The three-bowl breading station sounds fancy but comes together in minutes, and the shrimp cook up beautifully opaque with that irresistible coconut shell on every side. A squeeze of lime over the top right before serving brightens everything up and cuts through the sweetness of the dipping sauce. This one serves four and is genuinely impressive enough to put on the table for guests.

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Ingredients

4 servings

For the shrimp

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

For the coating

⅓ cup cornstarch
2 large eggs
1 cup gluten free panko breadcrumbs
1 cup unsweetened shredded coconut
¼ tsp garlic powder
cooking spray

For serving

½ cup sweet chili sauce
lime wedges (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt and pepper.
2
Set up a three-bowl breading station: place the cornstarch in the first bowl; beat the eggs in the second bowl until smooth; combine the gluten free panko, shredded coconut, and garlic powder in the third bowl and stir to mix.

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