Air Fryer Coconut Shrimp Recipe
This Air Fryer Coconut Shrimp recipe is ready in 20 minutes, made with large shrimp dipped in a coconut flake and panko breadcrumb coating, and air fried until crispy on the outside.
Servings: 4 servings
Ingredients
- 1 pound shrimp raw, large, peeled and deveined with tails attached
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 large eggs
- ¾ cup shredded unsweetened coconut
- ¼ cup panko breadcrumbs
- Cooking spray
- Sweet chili sauce for serving
Instructions
- Preheat the air fryer to 360°F. When heated, spray the basket with cooking spray.
- Combine the flour, garlic powder, salt and pepper in one shallow bowl. Whisk the eggs in a second shallow bowl. Then combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
- Dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the coconut panko mixture, gently pressing to adhere.
- Place the coconut shrimp in the air fryer so they are not touching, and spray the top of the shrimp. Cook for 6 minutes, flip the shrimp and spray one more time, then continue cooking for 4-6 more minutes on the other side.
- Season immediately with salt, garnish with chopped parsley, and serve with sweet chili sauce, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
Freezing Instructions: You can freeze the coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of the eggs, you can use flax eggs. Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water. Let the mixture sit for 10 minutes before dredging the shrimp in it. You can also use low-fat buttermilk.
- Instead of all-purpose flour, you can use almond flour or coconut flour.
- If you prefer not to use breadcrumbs, you can just use the shredded coconut, although they will not be as crispy on the outside.
Nutrition
Calories: 304kcal | Carbohydrates: 13g | Protein: 28g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 368mg | Sodium: 1237mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 4mg
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