Irresistible Air Fryer Coconut Shrimp with Chili-Lime Dip in 25 Minutes

Name: Irresistible Air Fryer Coconut Shrimp with Chili-Lime Dip in 25 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1/2 cup shredded coconut; 1/2 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup mayonnaise; 1 tbsp lime juice; 1 tsp chili sauce

Author: lia

Published: November 5, 2025

Air fryer coconut shrimp with chili-lime dip

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I’ve always been a sucker for crispy shrimp—there’s just something about that golden crunch that makes me weak in the knees. But let’s be honest, deep-frying at home can feel like a messy, oil-splattered nightmare. Enter the air fryer, my trusty kitchen sidekick. It gives you all that satisfying crispiness without the guilt (or the cleanup!). This air fryer coconut shrimp with chili-lime dip is my go-to for impressing guests or treating myself on a lazy night. The shrimp gets perfectly golden and crunchy, and that tangy, slightly spicy dip? Trust me, you’ll want to put it on everything.

Air fryer coconut shrimp with chili-lime dip - detail 1

Why You’ll Love This Air Fryer Coconut Shrimp with Chili-Lime Dip

This recipe is a total game-changer, and here’s why:

Crazy crispy without the mess: The air fryer gives you that deep-fried crunch in half the time—and with just a spritz of oil. No greasy fingers, no lingering fry smell, just perfect golden shrimp every time.
Sweet, spicy, tangy—all at once: The coconut adds just enough sweetness, while that chili-lime dip? Oh, it’s the star. Zesty, creamy, with just the right kick to keep you coming back for more.
Ready in under 25 minutes: From fridge to table faster than takeout. It’s my secret weapon when I need something impressive but don’t want to fuss.
Guilt-free indulgence: All the flavor of your favorite restaurant appetizer, but way lighter. You can actually hear the crunch, not the calorie count.

Ingredients for Air Fryer Coconut Shrimp with Chili-Lime Dip

Here’s what you’ll need to make this crispy, tropical delight (and that addictive dip everyone fights over):

For the shrimp: 1 lb large shrimp (peeled and deveined, tails on if you’re fancy), 1/2 cup all-purpose flour, 2 large eggs (beaten until frothy), 1/2 cup packed shredded unsweetened coconut (trust me, sweetened is too much here), 1/2 cup panko breadcrumbs (for extra crunch), 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
For the chili-lime dip: 1/4 cup mayonnaise (the good stuff), 1 tbsp fresh lime juice (bottled just doesn’t hit the same), 1 tsp chili sauce (Sriracha works great!), plus extra for dipping disasters—I mean, serving

How to Make Air Fryer Coconut Shrimp with Chili-Lime Dip

This recipe is so easy, you’ll wonder why you haven’t been making it every week. Here’s how to nail it:

Preparing the Shrimp

First things first—pat those shrimp dry with a paper towel. This is non-negotiable if you want the coating to stick. Now, set up your breading station: one bowl with flour, another with the beaten eggs, and a third with a mix of shredded coconut, panko, garlic powder, salt, and pepper. Dip each shrimp in the flour (shake off the excess), then into the egg, and finally press it into the coconut mixture. Don’t be shy—really press it in there so every bite is packed with flavor.

Air Frying the Shrimp

Preheat your air fryer to 375°F. This step is key for getting that crispy texture. Arrange the shrimp in a single layer in the basket—don’t overcrowd them, or they’ll steam instead of crisp up. Cook for 4–5 minutes, then flip them over and cook for another 4–5 minutes. You’ll know they’re done when they’re golden brown and crispy. Seriously, they’ll look like they came straight out of a restaurant kitchen.

Air fryer coconut shrimp with chili-lime dip - detail 2

Making the Chili-Lime Dip

While the shrimp are cooking, whip up the dip. Just mix the mayonnaise, lime juice, and chili sauce in a small bowl. Taste it and adjust the heat—add more chili sauce if you like it spicy, or a splash more lime juice if you want it extra zesty. It’s that simple, but it’s the perfect tangy complement to the sweet, crispy shrimp.

Tips for the Best Air Fryer Coconut Shrimp

Want your air fryer coconut shrimp with chili-lime dip to turn out perfect every time? Here are my foolproof tricks:

Dry those shrimp! Pat them thoroughly with paper towels before coating—any moisture makes the breading slide right off.
Unsweetened coconut only. Sweetened coconut burns too easily and makes the shrimp cloyingly sweet. The unsweetened kind gives you that perfect tropical flavor without the sugar rush.
Give them space. Crowding the air fryer basket is the #1 reason shrimp turn out soggy. Cook in batches if needed—it’s worth the wait for that golden crunch.
Flip for even crispiness. Halfway through cooking, give them a quick turn so both sides get that irresistible golden-brown color.

Serving Suggestions for Air Fryer Coconut Shrimp

This air fryer coconut shrimp with chili-lime dip is crazy versatile—it’s perfect as-is for game day snacking, but here’s how I love to dress it up:

Pile it next to a bright mango salsa (the sweetness plays so well with the crispy coconut)
Serve over cilantro-lime rice for an easy tropical bowl
Toss with crisp greens for a shrimp salad that’s anything but boring
Skewer them with pineapple chunks for the ultimate party appetizer

Honestly? Half the time I just eat them straight from the air fryer basket—no judgment here!

Storing and Reheating Leftovers

Okay, let’s be real—leftovers rarely happen with this air fryer coconut shrimp because they disappear so fast! But if you somehow have some left, store them in an airtight container in the fridge for up to 2 days. When you’re ready to revive that crispy magic, pop them back in the air fryer at 350°F for 3–4 minutes. They’ll come out nearly as good as fresh—just don’t tell anyone you didn’t make them new!

Air Fryer Coconut Shrimp FAQs

I get asked these questions all the time about my air fryer coconut shrimp with chili-lime dip, so here are the answers you need:

Can I use frozen shrimp? Absolutely! Just thaw them completely in the fridge first and pat them extra dry—frozen shrimp tend to be extra watery.
What if I don’t have an air fryer? No worries! Bake them at 400°F for 12-15 minutes on a parchment-lined baking sheet, flipping halfway. They won’t get quite as crispy, but still delicious.
How do I make this gluten-free? Easy swap—just use gluten-free panko breadcrumbs and your favorite GF flour blend for coating.
Can I make the dip ahead? Yes! The chili-lime dip actually tastes better after chilling for an hour. Just give it a stir before serving.
Why is my coconut burning? Your air fryer might run hot—try lowering the temp to 360°F and checking at 6 minutes instead.

Got more questions? Just ask—I’ve made every mistake so you don’t have to!

Nutritional Information

Nutritional values are estimates and can vary widely depending on the specific ingredients and brands you use.

Made this air fryer coconut shrimp with chili-lime dip? I’d love to hear how it turned out! Rate the recipe below or tag me on Instagram—I always geek out over your kitchen creations. You can find more delicious recipes on my Pinterest.