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Air Fryer Coconut Shrimp

  • Author: Kevin Smiley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x



½ c. almond (or coconut) flour

1 t. smoked paprika

1 t. ground cumin

1 t. garlic powder

1 t. onion powder

Sea salt and black pepper, to taste

2 eggs

2 T. water

¾ c. shredded coconut, unsweetened

1 lb. 10/15 count gulf shrimp, peeled and deveined, tails on

Avocado Lime Dip:

1 large ripe avocado, pitted and peeled

3 T. fresh cilantro, stems removed

2 T. fresh lime juice

¼ t. ground cumin

½ t. red pepper flakes

Sea salt and black pepper, to taste


If you have an air fryer that has trays, line them with parchment paper. Otherwise, just spray the basket with non-stick cooking spray. 

Combine almond flour, smoked paprika, ground cumin, garlic powder, and onion powder in a pie pan or shallow bowl. Season with salt and black pepper, to taste, and set aside.

In a second pie pan or shallow bowl, gently whisk the eggs and water until frothy. Season with salt and black pepper, as desired, and set aside.

Add shredded coconut to a third bowl and set aside.

Working one at a time, dredge each shrimp in the seasoned almond flour, then dip in the egg mixture. Allow excess egg to drip off before transferring shrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly before transferring to the prepared baking sheet. Repeat with remaining shrimp and season with additional salt and black pepper, if desired.

Place shrimp in the air fryer at 400° until golden-brown and crispy, around 12-15 minutes, turning once halfway through.

Meanwhile, add avocado, cilantro, lime juice, and cumin to a food processor or blender and blend until smooth. Add a tablespoon or two of water, if necessary, to reach the desired consistency. Season with salt and black pepper, to taste. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.

Remove shrimp from the air fryer and serve immediately with avocado-lime dip on the side. Enjoy!

  • Prep Time: 15
  • Cook Time: 15