Crispy air fryer coconut shrimp are irresistibly delicious, especially when paired with homemade sweet chili sauce for dipping! This easy and healthy air fryer recipe is bound to become a new favorite.

1️⃣ Preheat: Preheat an air fryer to 375ºF. In a small bowl, mix together the flour, garlic powder, salt, and pepper with a fork. In a separate bowl, whisk together the eggs with a splash of water to thin out slightly. 🌡️
2️⃣ Dredge: Using a paper towel, gently pat dry the shrimp to remove any excess moisture from the surface. Holding by the tail, dredge each shrimp in the flour mixture, followed by the egg, then the coconut mixture. 🍤
3️⃣ Spray: Spray the outside of each shrimp with cooking spray and set aside on a plate. 🍴
4️⃣ Cook: Place the shrimp around the inside of the air fryer basket, leaving a small space in between to keep them from sticking together. Cook for 8 to 10 minutes until golden brown, turning once halfway through. ⏱️
5️⃣ Sauce: In a small saucepot, combine the rice vinegar, water, sugar, garlic, sambal, and soy sauce. Cook over medium heat until it starts to simmer. 🌶️
6️⃣ Thicken: In a small bowl, mix together the cornstarch and water with a fork, forming a slurry. Add to the sauce mixture and return to a simmer. Cook for 3 to 4 minutes until the sauce starts to thicken, scraping the sides throughout. 🌿
7️⃣ Serve: Stir in the cilantro. Set aside to let cool slightly before serving. 🥣

💡 Notes:

For extra crispiness, ensure the shrimp are not overcrowded in the air fryer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.