Air Fryer Coconut Shrimp with Piña Colada Dip

Air Fryer Coconut Shrimp with Piña Colada Dip is a healthy, tropical summer appetizer. Air frying shaves off calories and fat and my version is gluten free. Get your air fryer here!

Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 5 people (about 4 shrimp each)
Calories 365 kcal
Author Danielle Cushing


For the shrimp:

  • 1 1/2 pounds jumbo shrimp
  • 1/2 cup cornstarch
  • 2/3 cup light coconut milk
  • 2 tablespoons honey
  • 1 cup unsweetened shredded coconut
  • 3/4 cup panko bread crumbs

For the sauce:

  • 1/3 cup light coconut milk
  • 1/3 cup plain nonfat Greek yogurt
  • 1/4 cup pineapple chunks drained
  • 1/4 teaspoon salt more to taste
  • 1/4 teaspoon pepper more to taste
  • Toasted coconut for garnish*


  1. Remove the shell from the shrimp, leaving the tail intact, if desired.
  2. Place cornstarch in a gallon-size bag and add the shrimp. Toss to coat.
  3. In a medium bowl, whisk coconut milk and honey until combined. In another medium bowl, combine coconut and panko. Remove shrimp from bag, gently knocking off any excess cornstarch. Dunk shrimp in the liquid mixture, then dredge in the coconut mixture. You may have to press loose coconut and panko gently onto the shrimp.
  4. Transfer coated shrimp to the basket of your air fryer. (I fried mine in two batches since the coating is somewhat fragile.) Heat your fryer to 350 degrees F and cook 6-8 minutes, flipping shrimp once, until the coconut is golden brown and the shrimp are cooked through.
  5. Meanwhile, prepare the sauce. In a medium bowl, combine coconut milk, yogurt, pineapple, salt, and pepper in a bowl. Top with toasted coconut.*

Recipe Notes

*To toast coconut, preheat your oven or toaster oven to 400 degrees F. Prepare a baking sheet with cooking spray. Place coconut on the baking sheet in a single layer and bake for about 5 minutes until some of the coconut has turned a golden brown.