Coconut Shrimp
Recipe from Carina Finn
Coconut shrimp is one of those retro restaurant appetizers we’ll always have a soft spot for. This sweet-and-spicy version gets ultra crispy in the air fryer—and it just happens to be gluten-free. Serve over rice for a weeknight dinner, or with both sauces for a snacky centerpiece moment.
Watch the Recipe
30 minutes
10 minutes
2-4
What You'll Need
Ingredients
For the shrimp
- 1 lb shrimp, peeled and deveined, tails on
- 3 tbsp cornstarch
- 1 tbsp Old Bay seasoning
- 1 egg, beaten
- ½ cup unsweetened shredded coconut
- 3 tbsp olive oil
For the creamy sauce
- ¼ cup mayonnaise
- 2 tbsp chili sauce
- 1 tbsp honey
For the tangy sauce
- 3 tbsp honey
- 1 tbsp gochujang
Directions
Step 1
Butterfly the shrimp by slicing down the back from tail to tip, being careful not to cut all the way through.
Step 2
In three bowls , prepare your dredging station: seasoned cornstarch, beaten egg, and shredded coconut.
Step 3
Coat each shrimp in cornstarch, dip in egg, then press into coconut.
Step 4
Place shrimp in the Wonder Oven air fryer basket. Brush the tops with olive oil.
Step 5
Air fry at 375°F for 10 minutes, or until golden and crisp.
Step 6
While the shrimp cooks, whisk together the ingredients for each dipping sauce in separate small bowls.
Step 7
Serve shrimp warm with both sauces on the side, or over rice with a drizzle of each.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
