5 4 Published Feb 22, 2023, Updated Nov 05, 2024 Most coconut shrimp recipes that you’d typically get from a restaurant are deep-fried. Since I wanted to create a healthier version I decided to make this recipe in my air fryer, which turned out so good and came together quickly (the shrimp cooks up in about 6 minutes in the air fryer). The air fryer helps to achieve that crispy, golden outside and perfectly cooked center without a ton of oil! And don’t even get me started on the mango chili dipping sauce. It’s definitely the star of this recipe, so whatever you do, don’t skip that! Pair it with my easy kale salad and you’ve got something refreshing, crispy, and light all in one.
As an appetizer: Serve as an appetizer with the sweet chili dipping sauce. As a main dish: Serve this coconut shrimp over a bed of cilantro rice or my cilantro lime cauliflower rice with some air fryer vegetables for a complete meal. As a topping: Use the coconut shrimp to top just about anything—salads, pasta, or grain bowls! I love adding it to the top of my massaged kale salad with avocado for a little crunch and tropical flavor. In a wrap: Coconut shrimp in a soft tortilla? Yes, please! I love adding my crunchy asian slaw, a slice of avocado, and a generous drizzle of mango chili sauce. It’s an easy go-to when I want something light but still bursting with flavor. Seriously, it’s the kind of wrap you’ll keep coming back to.
In the freezer: I would only freeze the shrimp if you’re starting with raw shrimp. I wouldn’t defrost frozen shrimp and then freeze it again. To freeze, place in a freezer-safe container and store in the freezer for up to 3 months. To reheat: Reheat shrimp in the air fryer or on the stove top in a skillet for the best results. You can also reheat the shrimp in the microwave, but it’ll lose some of its crispness. If you’re reheating from frozen, let the shrimp thaw in the fridge overnight before reheating.
