If you’re looking for a fun, tropical-inspired dinner that’s both easy and crowd-pleasing, this Coconut Shrimp with Pineapple Slaw hits the mark. The air fryer turns these shrimp beautifully golden and crispy without deep frying, while the pineapple slaw brings a refreshing contrast—sweet, tangy, and creamy all in one.
This combo is perfect for summer dinners, quick weeknight meals, or whenever you’re craving a beachy bite from home. It’s light, vibrant, and completely satisfying.
Why You’ll Love It
- Crispy without deep frying
- Quick and ready in under 10 minutes
- Bright, fresh slaw balances out the rich shrimp
- Nut-free, family-friendly, and great for entertaining
Ingredients
For the coconut shrimp:
- 8 oz large shrimp (peeled and deveined)
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup shredded coconut
- 2 tablespoons panko breadcrumbs
- Spray oil
For the pineapple slaw:
- 1 cup shredded cabbage
- ½ cup diced pineapple
- 2 tablespoons rice wine vinegar
- 1 teaspoon white sugar
- ½ cup mayonnaise
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat your air fryer to 360°F.
- In three separate shallow bowls:
- Mix flour, salt, and pepper in the first.
- Beat the eggs in the second.
- Combine shredded coconut and panko in the third.
- Dredge each shrimp: first in the flour, then the egg, then the coconut-panko mixture.
- Place coated shrimp in the air fryer basket, leaving space between them. Spray lightly with oil.
- Air fry for 7–9 minutes or until golden brown and crispy.
For the Pineapple Slaw:
- In a medium bowl, combine the cabbage, pineapple, vinegar, sugar, mayonnaise, olive oil, salt, and pepper.
- Toss until everything is well-coated.
Serving Suggestions
- Serve the shrimp on top of the slaw for a no-fuss bowl.
- Add warm jasmine rice to make it a full dinner plate.
- Offer lime wedges and sweet chili sauce for extra flavor.
Storage & Make-Ahead Tips
- Shrimp: Best eaten fresh, but leftovers can be reheated in the air fryer at 350°F for 2–3 minutes.
- Slaw: Can be made up to 1 day in advance. Store in the fridge and toss again before serving.