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Air Fryer Coconut-Fried Shrimp with Dipping Sauce

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4 to 6


Coconut-Fried Shrimp

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ cup water
  • 2 cups shredded sweetened coconut
  • ½ cup breadcrumbs
  • 1 pound medium or large shrimp, peeled and deveined
  • oil, for spraying

Dipping Sauce

  • ½ teaspoon crushed red pepper flakes
  • 4 teaspoons rice wine vinegar
  • ½ cup orange marmalade


Coconut-Fried Shrimp

In a large bowl, whisk together, flour, salt, and baking powder. Add water and whisk until smooth. Let batter stand for 15 minutes. In a shallow bowl, toss together coconut and breadcrumbs. Place shrimp in batter and coat well. Remove shrimp, one at a time, and press into coconut mixture. Coat well.

Spray shrimp on all sides with oil and place in air fryer basket in a single layer. Set temperature to 400 degrees, and air fry for 5 minutes. Turn shrimp, spray with oil, and air fry for 5 minutes more. Repeat with remaining shrimp.

Dipping Sauce

For the dipping sauce, in a medium saucepan, combine red pepper flakes, vinegar, and marmalade and simmer on low heat for 10 minutes, stirring occasionally.

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