We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the shredded coconut and panko together in one bowl.
Whisk the egg whites in a second bowl.
Mix the flour with salt and pepper in a third bowl.
Dredge each shrimp in the seasoned flour, shaking off the excess.
Dip the floured shrimp into the egg white mixture, coating completely.
Press the shrimp into the coconut mixture, packing it on so it holds through cooking.
Lightly grease the air fryer basket and spray or baste the shrimp with avocado oil.
Add the shrimp to the basket in a single layer, 6 at a time, without overlapping or crowding.
Air fry at 400°F for 6-8 minutes, flipping once halfway through, until golden and cooked through.
Combine the pineapple, cucumber, red onion, cilantro, jalapeño, lime juice, pineapple preserves, and salt.
Serve the shrimp warm with the pineapple salsa alongside.
Want to keep this recipe for later? We can email it to you!
Don't overcrowd the basket - cook in a single layer with space between each piece.
Press the coconut mixture on firmly; a light dredge falls off in the basket.
Thaw frozen shrimp completely and pat very dry before breading.
Bread the shrimp up to 4 hours ahead and keep in a single layer in the fridge, uncovered.
Swap mango for pineapple in the salsa; use 1:1 gluten-free flour and panko for a gluten-free version.
Bake in a 425°F oven for 10-12 minutes, flipping halfway, as an alternative to the air fryer.
Leave out the jalapeño for a mild salsa.
Serve with spicy mayo (sriracha + mayo) or store-bought sweet chili sauce; add a splash of dark rum to the salsa for an adults-only version.
Can I use frozen shrimp?
Yes, but thaw them completely and pat very dry before breading.
How can I make this gluten-free?
Use 1:1 gluten-free flour and panko for a gluten-free version.
What can I substitute for pineapple in the salsa?
You can swap mango for pineapple in the salsa.
Can I bake the shrimp instead of air frying?
Yes, bake in a 425°F oven for 10-12 minutes, flipping halfway.
How should I store leftovers?
Store cooled shrimp in an airtight container in the fridge up to 2 days; reheat in the air fryer at 350°F for about 3-4 minutes to re-crisp. Store salsa separately up to 2 days.
