Air Fryer Coconut Shrimp Bowls

Looking for a fun, high-protein dinner that feels a little different from your usual weeknight rotation? Part of my 30 under 30 series, these Coconut Shrimp Bowls are made in the air fryer, come together in under 25 minutes, and deliver over 31 grams of protein per serving.

Welcome to my 30 under 30 series, where I’m sharing weeknight dinners that take less than 30 minutes to make and deliver over 30 grams of protein per serving.

These coconut shrimp bowls are exactly that. They’re simple, colorful, and packed with over 31 grams of protein.

The shrimp get coated in a light coconut breading and crisp up beautifully in the air fryer, no deep frying required. I pair them with fluffy rice, a fresh pineapple salsa, and a sweet-tangy honey chili lime sauce that ties everything together.

It’s the kind of dinner that feels fun and a little different, but still easy enough to make on a busy weeknight.

Looking for more 30 under 30 recipes?

• High-Protein Sesame Crusted Salmon Bowl
• Air Fryer Buffalo Chicken Bowl
• High-Protein Copycat Chipotle Burrito Bowl
• Air Fryer Chicken Shawarma Bowls
• Sticky Miso Glazed Salmon Bowl
• Air Fryer Chicken Tikka Bowl
• Air Fryer Garlic Parmesan Chicken Skewers with Corn Ribs

---

Why You’ll Love It

• High in protein: Each bowl packs over 31 grams of protein, thanks to the shrimp, while still feeling light and balanced.
• Air fryer friendly: You get crispy coconut shrimp without deep frying or extra cleanup.
• Fast and unfussy: Everything comes together in under 25 minutes with simple ingredients.
• Fresh and flavorful: The pineapple salsa and honey chili lime sauce balance the richness of the coconut shrimp perfectly.
• Easy to repeat: This is the kind of dinner that feels fun enough to crave, but simple enough to make on a regular weeknight.

Craving bold, asian flavors? Try this Indonesian Chicken Satay with Peanut Sauce.

---

Key Ingredients

• Shrimp: A lean, high-protein option that cooks quickly and stays juicy in the air fryer.
• Unsweetened shredded coconut: Adds crunch and subtle sweetness without overpowering the shrimp.
• Panko breadcrumbs: Keep the coating light and crispy rather than dense.
• Honey chili lime sauce: Sweet, tangy, and lightly spicy, this ties the whole bowl together without being too heavy. You can also use store-bought sweet chili sauce.
• Fresh pineapple: Adds brightness and natural sweetness that balances the coconut shrimp.
• Cucumber: Brings freshness and crunch to keep the bowl feeling light.
• Microwave rice: A weeknight shortcut that makes this meal fast and effortless.

Looking for an easy vegetarian sheet pan dinner? Try this Sheet Pan Caprese Gnocchi.

---

How to Make It

This recipe comes together quickly, with the air fryer doing most of the work while you prep the sauce and salsa.

• Prepare the coconut coating
  In a shallow bowl, beat the egg. In a second bowl, mix the shredded coconut, panko breadcrumbs, and salt.
• Coat the shrimp
  Dip the shrimp into the beaten egg, then press into the coconut mixture until evenly coated.
• Air fry the shrimp
  Lightly spray the air fryer basket with oil. Arrange the shrimp in a single layer and spray the tops lightly. Air fry at 400°F (200°C) until golden and cooked through, flipping halfway.
• Make the honey chili lime sauce
  Whisk together the honey, lime juice, grated garlic, chili flakes, and salt until smooth. If you’re short on time, a store-bought sweet chili sauce works well here, too.
• Make the pineapple salsa
  Toss the chopped pineapple and cucumber with lime juice and a pinch of salt. Add herbs if using.
• Assemble the bowls
  Divide the warm rice between bowls. Top with coconut shrimp, pineapple salsa, and any optional toppings. Drizzle with sauce and serve.

Looking for more protein-packed recipes? Try my Copycat Erewhon Asian Chicken Salad Recipe.

---

Tips & Variations

• Gluten-free: Swap the panko breadcrumbs for gluten-free panko.
• Dairy-free: This recipe is naturally dairy-free as written.
• Make it spicier or milder: Increase or reduce the chili flakes in the sauce, or skip them entirely if you prefer no heat.
• Other veggies: Add shredded cabbage, carrots, or sliced bell peppers to the bowls for extra crunch and color.
• Other grains: Serve the coconut shrimp over brown rice, jasmine rice, quinoa, or cauliflower rice, depending on what you have on hand.
• Sauce shortcut: If you’re short on time, a store-bought sweet chili sauce works well in place of the homemade honey chili lime sauce.

---

Storage & Meal Prep

Store the coconut shrimp, rice, and pineapple salsa in separate airtight containers in the fridge for up to 3 days.

For best texture, reheat the shrimp in the air fryer for a few minutes to recrisp or warm gently in the microwave. Assemble the bowls with fresh toppings and sauce just before serving.

This recipe works well for light meal prep, but the shrimp is best enjoyed within a couple of days while it’s still crisp.

---

FAQ

---

More recipes you’ll love

• The 13 Best High-Protein Salad Recipes to Keep You Full
• 7 High-Protein Low-Calorie Snacks (Under 250 Calories & 20g+ Protein)
• 7 Cheap High-Protein Meal Prep Lunch Ideas (30g+ Protein Each)

---

Pin this Recipe

Save this Air Fryer Coconut Shrimp Bowls to Pinterest so you can easily find it again later.