Air Fryer Coconut Shrimp (Outback Copycat)

Air fryer coconut shrimp is an Outback copycat recipe made with crispy, coconut-crusted shrimp cooked to perfection in an air fryer, served with a tangy and sweet orange marmalade dipping sauce.

This recipe for air fryer coconut shrimp is a copycat recipe for Outback’s Gulf Coast Coconut Shrimp with Creole Marmalade Sauce.

My husband is a huge fan, and I’m surprised it’s taken me 6 years to add it to my recipe collection on this site.

If you’re new to cooking in an air fryer, very little oil is needed for cooking crisp food that has breading. It’s a lot healthier than deep-fried shrimp. By lightly spraying the shrimp with cooking oil before it cooks, it gives it a nice golden brown and crispy coating without being saturated in grease.

Ingredients

Coconut Shrimp

• Jumbo Shrimp, I used 16/25, peeled and deveined with tail on
• Large Eggs
• All-Purpose Flour
• Baking Powder
• Cayenne
• Garlic Powder
• Onion Powder
• Sweetened Flaked Coconut
• Panko

Marmalade Dipping Sauce

• Orange Marmalade
• Sweet Chili Sauce
• Dijon Mustard
• Horseradish
• Salt

How to Make Air Fryer Coconut Shrimp

• In a medium bowl, combine the eggs, flour, onion powder, garlic powder, and baking powder. Add coconut flakes and panko breadcrumbs to a food processor and blend lightly-place in a shallow dish.

• Hold the shrimp by the tail, and dip in the egg batter, allowing the excess to drip off. Coat shrimp in the coconut-panko breadcrumbs, pressing to help them stick. Refrigerate for 30 minutes to help the coating stay on during cooking.
• Lightly spray nonstick cooking oil on the bottom of the air fryer basket. Add a single layer of shrimp and lightly spray with cooking oil to help them brown. Close the basket.

• Cook at 400℉ for 6 minutes. Flip each shrimp, lightly spray again, and cook an additional 6 minutes until they are lightly golden brown. Repeat for the remaining batches.

• Make the sweet marmalade sauce by combining all of the sauce ingredients in a microwave-safe bowl. Whisk until combined. Microwave for 30-45 seconds, then stir again.

Tips

• If you want to decrease the sweetness of coconut shrimp, unsweetened coconut flakes can be used as a substitute.

• When cooking coconut shrimp in the air fryer, don’t overcrowd the basket. Arrange them in a single layer so they do not stick together as they cook, otherwise, the breading will come off easily.

• Use a cooking oil spray to lightly spray the shrimp. Even though the idea of an air fryer is to minimize oil, a small amount of fat is still needed to brown breaded food. I also spray them again each time I flip them.

Sauce Alternatives

The sweet marmalade sauce is a classic pairing that can be spiced up with chili flakes or hot sauce, or you can replace it with these yummy sauce recipes listed below.

• Blended Pineapple Salsa: A fresh and fruity blend made with diced pineapple, vegetables, peppers, and Mexican spices and herbs.
• Sweet Chili Sauce: Thai sweet chili sauce with a sweet, tangy, and slightly spicy flavor.
• Honey Sriracha Sauce: Mix together some honey, sriracha, and a few extra ingredients for a sweet heat.
• Apricot Dipping Sauce: A smoky sauce made with fresh fruit and jalapenos.

Serving Suggestions

This recipe can be served as a main dish for dinner with rice, mango slaw, or salad.

It can also be served as an appetizer with toothpicks and dipping sauce for guests for game day, holidays, or date night at home.

Storing Leftovers & Reheating

Store leftover air fryer coconut shrimp in the fridge for up to 3 days in an airtight container.

To reheat leftovers, cook them in the air fryer at 350°F for 4-6 minutes, flipping halfway. Keep in mind, the coconut can be difficult to get crisp since it has a natural moistness to it. Avoid microwaving them as it will make them soggy.

Recommended Recipes

• Air Fryer Chicken Tenders
• Air Fryer Frozen Popcorn Shrimp
• Air Fryer Hooter's Buffalo Shrimp
• Air Fryer Salmon Bites
• Honey Garlic Smoked Shrimp
• Oven-Baked Zesty Italian Shrimp