Crispy Air Fryer Coconut Shrimp (Video)

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Transform dinner into a tropical escape with crispy air fryer coconut shrimp! Panko, coconut, and a zesty chili peach dip = weeknight win! This is another great recipe from Pampered Chef, made easier with our Deluxe Air Fryer and even more delicious with our Chili Peach Sauce:

Deluxe Air Fryer

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.

Chili Peach Sauce

Non-GMO   ● Vegan   ● Nut-free   ● Soy-free  

●No preservatives, fillers, or artificial flavors or colors.  

RESTAURANT-QUALITY SWEET HEAT

Elevate your meals with this sauce featuring peaches and chili peppers. The sweetness of juicy peaches calms the heat of chili peppers for perfectly balanced flavor. Use it to marinate and grill shrimp, coat chicken wings, or top shredded chicken tacos alongside cheese and lime for a fun twist. This unique sweet and spicy flavor will please any crowd.

Made in USA

Product Details

  • 14 oz. (396 g)
  • Non-GMO, Vegan, Nut-free, Soy-free
  • No preservatives, fillers, or artificial flavors or colors

Click the links to get your Chili Peach Sauce  and  Deluxe Air Fryer today. You’ll be glad you did. Let’s jump right in!

Ingredients

  • 8-ounces large shrimp (31–40 ct.) peeled, deveined, and tails on
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ½ cup all-purpose flour
  • 2   eggs
  • 1 tbsp (15 mL) milk
  • ¾ cup (175 mL) sweetened coconut flakes
  • ½ cup (125 mL) panko breadcrumbs
  • 2 tbsp (30 mL) butter, melted
  • 1   lime, zested
  • Oil, for spritzing the air fryer trays
  • Chili Peach Sauce for dipping

Instructions

Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.

Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.

Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.

Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.

Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).

Add the Chili Peach Sauce to a small bowl and microwave, uncovered, on HIGH, for 30 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
imapampchef

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Crispy Air Fryer Coconut Shrimp (Video)

Transform dinner into a tropical escape with crispy air fryer coconut shrimp! Panko, coconut, and a zesty chili peach dip = weeknight win!
No ratings yet
Prep Time 15 minutes
Cook Time 8 minutes
Course Appetizer, dinner, Lunch
Cuisine American
Servings 10 servings
Calories 115 kcal

Ingredients
 
 

Ingredients

  • 8- ounces large shrimp 31–40 ct. peeled, deveined, and tails on
  • ¼ tsp salt
  • tsp black pepper
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 tbsp 15 mL milk
  • ¾ cup 175 mL sweetened coconut flakes
  • ½ cup 125 mL panko breadcrumbs
  • 2 tbsp 30 mL butter, melted
  • 1 lime zested
  • Oil for spritzing the air fryer trays
  • Chili Peach Sauce for dipping

Instructions
 

Instructions

  • Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
    8- ounces large shrimp, ¼ tsp salt, ⅛ tsp black pepper
  • Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
    ½ cup all-purpose flour, 2 eggs, 1 tbsp 15 mL milk, ¾ cup 175 mL sweetened coconut flakes, ½ cup 125 mL panko breadcrumbs, 2 tbsp 30 mL butter, melted, 1 lime
  • Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
  • Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.
    Oil
  • Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
  • Add the Chili Peach Sauce to a small bowl and microwave, uncovered, on HIGH, for 30 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.
    Chili Peach Sauce for dipping

Notes

Here’s another dipping sauce you can make:
Apricot Chili Dipping Sauce
½ cup (125 mL) apricot preserves
1½ tbsp (22 mL) lime juice
Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.

Nutrition Estimate

Calories: 115kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 68mgSodium: 260mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 162IUCalcium: 27mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword air fryer, coconut, shrimp
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Shrimp Ceviche – The Suburban Soapbox (Video)

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!! For this dish, I started from the recipe I found from Kellie over at The Suburban Soapbox. You can learn more about Kellie here, I did note that she is self-taught, like me, only most likely a LOT more experienced. I am looking forward to checking out more of her recipes!

I started with this recipe as the base, but I did make several changes – I did NOT cook the shrimp first, as I have made a similar dish in the past, and never found the extra step necessary, as the citrus marinade “cooks” the shrimp. You most definitely could boil the shrimp first, if you prefer, I just did not feel it was necessary for our family. The two other “changes” were simply omissions – my store did not have jicama (they usually do, just not today), and I ran out of avocados. In place of the jicama and avocado, I added an English Cucumber I had, which was perfect for this recipe. That being said, I think both the jicama and avocado would have made this dish even more scrumptious!

Speaking of citrus, I used my beloved Citrus Press to juice the lemon, lime and orange for this recipe. It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice. If you haven’t noticed, I use this EVERY single day. Click here to get yours today!

Okay, let’s jump right in!

Ingredients

  • 1-pound fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes
  • 1 medium English cucumber, diced
  • 2 jalapeño s
  • ½ cup fresh cilantro, chopped
  • ¼ diced red onion
  • Kosher salt and black pepper, to taste

Instructions

Dice cucumber; slice tomatoes in half, and scoop out seeds, then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.

Juice Lemon, lime and orange.

Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion, and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 

Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.

Serve with tostadas or tortilla chips.

That’s it!  We really enjoyed this recipe, and I am looking forward to trying it again once I have some jicama and avocado on hand.  Please let me know if you give this a try, or if you have a different recipe that you use for ceviche.  I would love to hear from you, let’ make great food together!

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Shrimp Ceviche

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!!
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 143 kcal

Ingredients
  

  • 1 lb fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes, seeds removed, diced
  • 1 medium English Cucumber, diced
  • 2  jalapeños, seeds removed, diced
  • ½ cup cup fresh cilantro, chopped
  • ¼ cup diced red onion

Instructions
 

  • Dice cucumber; slice tomatoes in half, and scoop out seeds,then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.
  • Juice Lemon, lime and orange.
  • Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion,and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. 
    *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 
  • Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.
  • Serve with tostadas or tortilla chips.

Nutrition Estimate

Calories: 143kcalCarbohydrates: 12gProtein: 24gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 183mgSodium: 142mgPotassium: 673mgFiber: 2gSugar: 6gVitamin A: 865IUVitamin C: 43mgCalcium: 107mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword shrimp ceviche
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Garlic Butter Shrimp Scampi: Recipe from Cafe Delites – Much More than a Food Blog


I just found out that today is National Linguine Day! Which makes it a perfect day to share with you the recipe I found from Karina at Cafe Delites, Garlic Butter Shrimp Scampi.


First though, a little about Cafe Delites. Karina has been around for several years, and I only just realized how much her recipes are a go-to for me and my family for quick, easy, healthy and delicious dinners. Two of my favorites are the ham and bean soup and honey garlic chicken, which I will share in later posts with you.


Karina has also written a book, in which she shares about her cancer diagnosis, link here: Liberation: Breaking the Chains to Survival and Freedom – a True Story https://www.amazon.com/dp/B0792SB1ND/ref=cm_sw_r_apan_glt_FHNEKXCRYN9DYSAK5Z4VShe is a beautiful writer, and I encourage you to read her book and definitely check out her blog: https://cafedelites.com/


Karina is a cancer survivor, and as I have been diagnosed with Smoldering Multiple Myeloma, I find her strength and honesty encouraging to me personally. I love her courage and opening up about her struggles, and how she has not let that stop her from pursuing her passion for cooking.
What I understand about her philosophy is that she does not use diets, rather healthy and balanced foods and meals, even including desserts that are delicious so that you can still maintain your weight and enjoy life with the food that you actually like to eat. That is exactly how I want to live! 


Okay, let’s jump into the recipe.
What you’ll need:

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4-5 large cloves garlic
  • 1 1/4 lb (600 grams) large shrimp
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine or broth
  • 1/2 tsp crushed red pepper flakes or to taste (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped flat leaf parsley

TIP: For this recipe especially, you’ll want to have everything on hand or, as they say in France, mise en place. This recipe comes together very quickly, and prepping a little bit ahead makes it much easier for you.


First, you’ll want to peel and de-vein your shrimp. To remove bottom portion of shell,Squeeze with thumb and forefinger, pull firmly. 

Use a sharp knife to de-vein shrimp.
So let’s talk about that for a minute, de-veining shrimp. The dark line that you see in my video shows the digestive tract of the shrimp. While there is no harm in leaving it in, I definitely prefer to remove it. To use a very sharp knife and slice down and remove it, easy peasy!


Next, we’ll use the garlic press to mince 4-5 cloves of garlic.


Now to chop enough flat leaf or Italian parsley to make 1/4 cup. 


Heat your olive oil and two tablespoons of butter in a large skillet.


Add garlic and saute just until fragrant, this shouldn’t take more than a minute.


Add in wine, salt, black pepper and red pepper, if using.

Add in your shrimp and saute for a couple of minutes on each side. Simmer for a couple of minutes more, just until your shrimp is cooked through. Please do not overcook your shrimp! If you do, it will become very chewy, and we do


Stir in the remaining butter, press half a lemon into the sauce which should give you about two tablespoons lemon juice.


Stir in your parsley!


Since today is National Linguine Day, I’m serving this over linguine, of course.


This is such a wonderful recipe, and I again encourage you to go over and visit Karina’s blog, Cafe Delites. 
My recipe video is at the bottom of this post. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

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