Searching for a delicious seafood appetizer? Frozen coconut shrimp in the air fryer might be for you!
Easy to make and done in minutes, air fryer frozen coconut shrimp are crispy and golden brown on the outside with tender cooked shrimp on the inside.
Snack on them yourself or serve as an appetizer – just don’t forget the dipping sauce!
Recipe Tips/Substitutions
Before you make air fryer frozen coconut shrimp, check out these recipe tips so that you know what to expect:
- In some brands of frozen coconut shrimp, the shrimp are precooked. In others, the shrimp may be raw. It’s important to know which version you have and cook them accordingly. Raw shrimp need to be cooked to an internal temperature of 165 degrees Fahrenheit.
- Most breaded coconut shrimp have oil in the coating so you don’t need to add any extra. Just open the package, toss ’em in the air fryer tray, and you’ll be snacking in minutes.
- Unlike other breaded things – such as chicken nuggets or frozen shrimp tempura – you need to watch the coconut shrimp more closely so that it gets crispy and golden brown but doesn’t end up burned. There’s a fine line here and it can happen quickly!
We use this air fryer for our recipes and it has been great.
Step by Step Instructions
If you’re wondering how to cook frozen coconut shrimp in the air fryer, you can check out the process photos in this section.
If you’re feeling confident and just want to get started air frying, you can skip below to the recipe card at the bottom of this post.
First, preheat the air fryer to 360 degrees Fahrenheit.
Once the air fryer is hot, place the frozen coconut shrimp onto the air fryer tray in one even layer.
There shouldn’t be much overlap so if you can’t fit them all, make less or cook this amount in two batches.
Cook the frozen coconut shrimp for 10-12 minutes until they are fully cooked and crispy on the outside. Flip or gently shake the shrimp halfway.
Some shrimp might be precooked but others are uncooked. In this case, make sure to fully cook them – the internal temperature needs to be 165 degrees Fahrenheit.
Remove the shrimp and serve with dipping sauce like a sweet n’ sour sauce or a sweet red pepper jelly!
Storage Tips
Air-fried frozen coconut shrimp are definitely best enjoyed hot. Any leftovers can be placed in a sealed container and stored in the fridge where they last for up to two days.
You can either eat the leftovers cold or reheat them in the microwave (might get softer) or air fryer.
What to Serve Air Fryer Frozen Coconut Shrimp With
Breaded coconut shrimp is a delightful combination of flavor and texture. They usually go best with a dipping sauce that is on the sweet or spicy side.
We like ours with sweet n’ sour sauce or red pepper jelly that sometimes even comes with the shrimp. It’s very sweet with a bit of tangy heat and it goes so well with the coconut/shrimp flavors.
You can also opt for a little choice if you also offer a salty soya sauce as a dip!
Related Recipes
Looking for more fishy things you can make in the air fryer? Check out these other air fryer seafood recipes:
- Air Fryer Frozen Fish Sticks
- Air Fryer Frozen Shrimp
- Popcorn Shrimp in Air Fryer (from Frozen)
- Air Fryer Frozen Fish Fillets
Air Fryer Frozen Coconut Shrimp
Ingredients
- 1 pound frozen coconut shrimp
Instructions
- Preheat the air fryer to 360 degrees Fahrenheit.
- Once the air fryer is hot, place the frozen coconut shrimp onto the air fryer tray in one even layer. There shouldn’t be much overlap so if you can’t fit them all, make less or cook this amount in two batches.
- Cook the frozen coconut shrimp for 10-12 minutes until they are fully cooked and crispy on the outside. Flip or gently shake the shrimp halfway. Some shrimp might be precooked but others are uncooked. In this case, make sure to fully cook them – the internal temperature needs to be 165 degrees Fahrenheit.
- Remove the shrimp and serve with dipping sauce like a sweet n’ sour sauce or a sweet red pepper jelly!
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
