Air Fryer Red Lobster Coconut Shrimp is an easy copycat recipe with juicy shrimp coated in a crispy, sweet coconut breading. The air fryer gives the outside a golden crunch while keeping the shrimp tender inside without deep frying.
This homemade version brings the classic Red Lobster appetizer to your kitchen with simple ingredients and no pot of hot oil. Serve the coconut shrimp hot and crispy with your favorite dipping sauce.
Why I Love Air Fryer Coconut Shrimp
- Crispy without deep frying: The air fryer gives the coconut coating a golden crunch without all the oil.
- Restaurant favorite at home: You get that sweet, crispy Red Lobster-style coconut shrimp right from your own kitchen.
- Quick to cook: The shrimp cook in just minutes once they’re breaded.
- Sweet and savory: Juicy shrimp and sweet coconut make the perfect combination. 🍤🥥
Ingredient Notes
- Large Shrimp: Use peeled and deveined large shrimp with the tails on or off. Pat them very dry before breading so the coating sticks better.
- Panko Breadcrumbs: Give the shrimp a light, extra-crispy coating that works especially well in the air fryer.
- Shredded Coconut: Adds the sweet coconut flavor and crunchy texture. I recommend sweetened shredded coconut for that Red Lobster-style flavor.
- All-Purpose Flour: Creates the first layer of breading and helps the egg stick to the shrimp.
- Eggs: Help the panko and coconut mixture stick to the shrimp and create an even coating.
- Olive Oil Cooking Spray: A light coating helps the coconut shrimp turn crispy and golden in the air fryer without deep frying. 🍤🥥
Be sure to check out the full recipe and ingredient list below
How To Make Air Fryer Coconut Shrimp
- Preheat the air fryer to 400°F.
- Combine the panko breadcrumbs and shredded coconut in a shallow bowl.
- In a separate shallow bowl, whisk the eggs.
- Coat each shrimp in flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, allowing the excess to drip off.
- Press the shrimp into the panko-coconut mixture until evenly coated on all sides.
- Arrange the shrimp in a single layer in the air fryer basket, leaving space between each one. Cook in batches if needed.
- Lightly spray the tops of the shrimp with olive oil cooking spray.
- Air fry for 5 minutes, then carefully flip the shrimp and lightly spray again if the coating looks dry.
- Air fry for another 3–5 minutes, or until the coating is golden and crispy and the shrimp are cooked through.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Pat the shrimp dry: Remove as much moisture as possible before breading so the flour and coating stick better.
- Shake off excess flour: You only need a light coating. Too much flour can make the breading thick or gummy.
- Press on the coconut coating: Gently press the panko-coconut mixture onto each shrimp so it stays in place while air frying.
- Don’t overcrowd the basket: Leave space between the shrimp so the hot air can circulate and crisp the coating. Cook in batches if needed.
- Use a light spray of oil: A little cooking spray helps the breading become golden and crispy without deep frying.
- Watch the last few minutes: Shrimp cook quickly, and air fryers vary. Remove them once they’re golden, crispy, and cooked through so they don’t become rubbery. 🍤🥥
Frequently Asked Questions
How to Store and Reheat
Refrigerator: Store leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days. Let the shrimp cool before storing them to help keep the coating from becoming soggy.
Reheat: Place the shrimp in the air fryer at 350°F for 3–4 minutes, or until hot and crispy. I don’t recommend the microwave because the coconut coating can become soft.
Freezer: Freeze cooked coconut shrimp in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months and reheat them in the air fryer straight from frozen until hot and crispy.
More Copycat Recipes I Love
Air Fryer Coconut Shrimp
Air Fryer Red Lobster Coconut Shrimp is an easy copycat recipe made with juicy shrimp coated in crispy panko and sweet coconut.
Ingredients
- 1 pound large shrimp
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1 cup flour
- 2 eggs
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 400°F.
- Combine the panko breadcrumbs and shredded coconut in a shallow bowl.
- In a separate shallow bowl, whisk the eggs.
- Coat each shrimp in flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, allowing the excess to drip off.
- Press the shrimp into the panko-coconut mixture until evenly coated on all sides.
- Arrange the shrimp in a single layer in the air fryer basket, leaving space between each one. Cook in batches if needed.
- Lightly spray the tops of the shrimp with olive oil cooking spray.
- Air fry for 5 minutes, then carefully flip the shrimp and lightly spray again if the coating looks dry.
- Air fry for another 3–5 minutes, or until the coating is golden and crispy and the shrimp are cooked through.
Notes
Pat the shrimp completely dry before breading so the coating sticks well. Shake off excess flour and let excess egg drip off before pressing the shrimp into the panko-coconut mixture. Arrange the shrimp in a single layer without overcrowding the basket. Air fry just until golden, crispy, and cooked through, checking during the last few minutes to avoid overcooking.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 2gCholesterol: 111mgSodium: 584mgCarbohydrates: 42gFiber: 4gSugar: 9gProtein: 15g
What kind of shrimp is this
Does the cooking time change if the recipe is cut in half?
So very delicious. Omg! Better than red lobster.
Do you have a recipe for the dipping sauce you get at Red Lobster?
Do you have a recipe for the dipping sauce that goes with the coconut shrimp? I would love to have that recipe