Golden, Crunchy, and Bursting with Tropical Flavor

There’s just something magical about Air-Fryer Crispy Coconut Shrimp with Mango Salsa — it’s crispy, sweet, juicy, and tastes like a beach vacation on a plate! Every bite gives you that satisfying crunch from the coconut coating, followed by tender shrimp inside and a refreshing burst of mango salsa on top. It’s the kind of dish that feels fancy but comes together so easily. Honestly, once you make shrimp in the air fryer, you’ll never want to deep fry again.

Why You’ll Love It

This recipe combines the best of both worlds — crispiness without the guilt of frying, and a bright, tangy salsa that balances the richness perfectly. I love making this when I’m craving something fresh and fun but don’t want to spend forever in the kitchen. The air fryer does all the work, and the cleanup is almost nothing. It’s a show-stopper appetizer, a light dinner, or even a meal prep favorite if you want something quick and exciting during the week.

Nutritional Benefits That Feel Like a Win

This dish isn’t just mouthwatering — it’s actually good for you too! Shrimp is low in calories and high in lean protein, helping you feel satisfied without feeling heavy. Coconut flakes add healthy fats and a hint of sweetness that keeps your energy steady. And mango salsa brings in vitamins A and C, plus antioxidants that keep your skin glowing. It’s a well-balanced tropical meal that tastes indulgent but nourishes your body.

Fun Variations You’ll Want to Try

• Make it spicy: Add a little cayenne pepper or chili flakes to your coconut mixture for a sweet-and-spicy twist.
• Go tropical with pineapple salsa: Swap mango for pineapple or even papaya — it’s just as refreshing and delicious.
• Gluten-free option: Use rice flour or almond flour instead of regular flour for dredging.
• Dipping sauce idea: Serve with a side of sweet chili sauce, lime aioli, or even sriracha mayo for an extra flavor punch.

Air-Fryer Crispy Coconut Shrimp with Mango Salsa Recipe

Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined (tails on)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• Olive oil spray (for air frying)

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions

1. Prepare the coating: In three separate bowls, set up your dredging station — one with flour and salt, one with beaten eggs, and one with a mix of shredded coconut and panko breadcrumbs.
2. Coat the shrimp: Dip each shrimp first in the flour, then in the egg, and finally in the coconut-panko mixture, pressing lightly so it sticks.
3. Preheat the air fryer: Set your air fryer to 375°F (190°C) for about 3 minutes.
4. Cook the shrimp: Arrange shrimp in a single layer in the basket (don’t overcrowd!). Lightly spray with olive oil. Air fry for 8–10 minutes, flipping halfway, until golden and crispy.
5. Make the mango salsa: In a small bowl, combine diced mango, red onion, bell pepper, cilantro, lime juice, and a pinch of salt. Toss gently and set aside.
6. Serve: Plate the crispy shrimp and top with spoonfuls of mango salsa. Add an extra squeeze of lime if you like it zesty!

Helpful Tips for Perfect Crispy Shrimp

• Dry the shrimp well before coating — moisture can make the crust fall off.
• Work in batches: It’s tempting to crowd the basket, but a little space ensures the air circulates properly for that perfect crunch.
• Use fresh coconut flakes if possible — they toast beautifully and smell amazing.
• Reheat like a pro: Pop leftovers back in the air fryer for 3–4 minutes to bring back the crispiness (microwaving will make them soggy!).

Frequently Asked Questions

1. Can I bake them instead of air frying? Yes! Bake at 425°F (220°C) for about 12–15 minutes, flipping halfway for even crisping.
2. Can I use frozen shrimp? Absolutely, just make sure to thaw and pat them dry completely before coating.
3. What if I don’t like mango? Try pineapple or even diced peaches for a fruity topping that pairs beautifully with the coconut crust.
4. How long does the salsa last? It stays fresh in the fridge for up to 2 days — perfect for leftovers or tacos the next day!

Let’s Stay Connected

If you try this Air-Fryer Crispy Coconut Shrimp with Mango Salsa, I’d love to see your tropical creation! Snap a photo and share it on Pinterest — tag me so I can see your version. Whether you’re hosting a party or treating yourself to a sunny escape at home, this dish brings a taste of the islands straight to your kitchen. 🌴🍤🥭✨