This Heart Healthy Crispy Air Fryer Coconut Shrimp delivers the golden, crunchy texture of a restaurant favorite with a healthy twist. Made without deep frying, this recipe uses unsweetened coconut flakes and gluten-free panko for a light, crispy coating. The homemade sweet chili sauce provides a tasty kick while reducing added sugars and sodium. Ready in just 30 minutes, this diabetic-friendly appetizer is a satisfying way to enjoy a classic, made healthier at home.
Don't have an air fryer? You can easily make Crispy Baked Coconut Shrimp in the oven!
For even more crispy, crunchy recipes, enjoy sinking your teeth into our amazing heart-healthy appetizer recipes!
The combination of panko and shredded coconut, toasted to perfection in the air fryer, creates an incredibly satisfying crunch.From start to finish, this impressive seafood appetizer is ready in about 30 minutes, making it perfect for guests or a weeknight treat. You get all the flavor of classic coconut shrimp with less fat and fewer calories, plus a delicious homemade dipping sauce.
Yes, just thaw and pat dry thoroughly before coating. Extra moisture makes the coating soggy.
Yes. Shrimp is naturally higher in cholesterol but low in saturated fat, which is more important for heart health.
Definitely. Cut the sugar substitute in half for a tangier, spicier sauce.
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Recipe yields 10 servings
In a small saucepan, combine ½ cup water and rice vinegar. Bring to a boil over high heat. Stir in sugar substitute, ginger, crushed red pepper flakes, ketchup, and garlic. Simmer on medium-low heat for 5 minutes.
Add cornstarch to small mixing bowl; stir in water until smooth. Whisk slurry into chili sauce.
Remove from heat and allow to cool completely. Transfer to a serving bowl, cover, and refrigerate until ready to serve with the shrimp.
Preheat air fryer to 350°F.
Sift together gluten-free flour, garlic powder, black pepper, and smoked paprika into a shallow bowl using a fine-mesh sieve. In a second shallow bowl, whisk together the egg and egg white. In a third shallow bowl, combine shredded coconut and gluten-free panko breadcrumbs.
Dip shrimp into flour mixture, shaking off any excess. Then dredge in egg mixture, letting any excess drip off. Lastly, coat the shrimp in the coconut mixture, gently pressing to adhere.
Grease the air fryer basket with nonstick cooking spray. Place coconut shrimp in a single layer in air fryer, making sure they are not touching. Spray the tops with nonstick cooking spray. Cook for 6 minutes, flip the shrimp, and lightly spray with nonstick cooking spray again; cook for an additional 4 to 6 minutes, until golden brown and crispy. Season immediately with additional black pepper, if desired.
Season immediately with additional black pepper, if desired, garnish with chopped parsley, and serve with sweet chili sauce.
No rice vinegar?
Use apple cider vinegar for a similar tang.
No gluten-free flour?
Use cornstarch for the first dredge step.
Not into spicy sauce?
Reduce the red pepper flakes or swap for a mild chili powder.
No air fryer?
Bake on a parchment-lined sheet pan at 425°F for 12–15 minutes, flipping once.