Coconut Shrimp with Sweet Chili Slaw

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I’m dreaming of an island vacation more than ever these days but this Coconut Shrimp is the next best thing! Light, crispy shrimp paired with a bright cabbage slaw dressed in a sweet chili vinaigrette! This can be made in the air fryer or in the oven and is also Paleo friendly. Another quick, easy and healthy summer dinner that will transport you to sunnier places.

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This coconut shrimp comes together super quickly with just three ingredients for the breading. Arrowroot powder for crispiness (could also use tapioca flour or cornstarch), egg to bind everything together, and of course the coconut flakes for texture and flavor. That’s it! A quick spritz of cooking spray helps the shrimp to get super golden brown in the air fryer or oven.

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Now, let me introduce you to the kitchen gadget that changed my life. Ok maybe that’s a bit dramatic. But if you don’t have an air fryer you are straight up missing out! I use it for EVERYTHING! From heating up leftovers (I’ll never eat soggy microwaved pizza again), making toast or bagels, and of course homemade “fried” foods like this delicious Coconut Shrimp! It cooks foods much quicker than using an oven and you’ll get crispy results as if you were deep frying (but you use little to no oil). The model I have is the Instant Vortex 4-in-1 Air Fryer and I love it. It’s a bit pricey but it goes on sale often on Amazon (I got mine half off) so keep an eye out!

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The Sweet Chili Slaw that I serve with this dish is the perfect balance to the crispy, savory shrimp. The flavors are inspired by the sweet chili dipping sauce that’s often served with coconut shrimp at restaurants. I turned it into a vinaigrette to dress the cabbage slaw and it’s so good! A little bit spicy, a little bit sweet, and super flavorful and fresh.

The best part about this recipe is you can make a big batch of the shrimp and freeze for up to 3 months, so you always have a delicious dinner or appetizer ready to go! Refer to the recipe notes for instructions on how to store and quickly reheat in both the air fryer and the oven. They come out just as good as when you originally make them! I love having convenience foods prepared in my freezer that I can feel good about eating and this is one of those foods.

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I’ll be making this recipe on repeat the rest of the summer (and beyond that, because we all need a little tropical flavor in our lives all year round!). I hope you give it a try too!

Did you make this recipe? Tag me in your photos on Instagram @TheInspiredOven and add the hashtag #TheInspiredOven, I’d love to see your creations!