This air fryer coconut shrimp recipe delivers crispy, golden results with minimal oil. The key is proper breading technique and not overcrowding your air fryer basket. Follow these steps for perfectly cooked shrimp with a delicious coconut coating.

1. Step 1: Pat the shrimp dry with paper towels.

   Pat the shrimp dry with paper towels. This helps the coating adhere better and results in crispier shrimp.

2. Step 2: Set up a breading station with three shallow bowls.

   Set up a breading station with three shallow bowls. In the first bowl, combine flour, salt, pepper, and garlic powder. In the second bowl, beat the eggs. In the third bowl, mix together the shredded coconut and panko breadcrumbs.

3. Step 3: Dredge each shrimp in flour, egg, then coconut-panko mixture.

   Dredge each shrimp first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

4. Step 4: Preheat air fryer to 375°F and arrange shrimp in a single layer.

   Preheat your air fryer to 375°F (190°C) for 3 minutes. Working in batches if necessary to avoid overcrowding, arrange the coated shrimp in a single layer in the air fryer basket, leaving space between each piece.

5. Step 5: Lightly spray the shrimp with cooking spray.

   Lightly spray the shrimp with cooking spray. This helps achieve a golden-brown color and crispy texture.

6. Step 6: Air fry for 5-6 minutes, flip, and cook 3-4 minutes more.

   Air fry for 5-6 minutes, then flip the shrimp, spray lightly again, and continue cooking for another 3-4 minutes until golden brown and the shrimp are opaque and cooked through (internal temperature of 145°F/63°C).

7. Step 7: Serve immediately with sweet chili sauce and lime wedges.

   Transfer the cooked shrimp to a serving plate. For best results, serve immediately while hot and crispy with sweet chili sauce and lime wedges on the side.

For extra flavor, try adding 1 teaspoon of curry powder to the flour mixture or 1 tablespoon of lime zest to the coconut-panko mixture. If you prefer spicier shrimp, add 1/4 teaspoon of cayenne pepper to the flour mixture.