Coconut Shrimp
A quick and easy recipe for crispy coconut shrimp made in the air fryer with a crunchy coating, perfect for appetizers or a fun dinner.
Ingredients
Shrimp Preparation
- 1 pound medium to large shrimp, peeled and deveined, tails on Helpful for easier dipping and presentation.
Coating Mixture
- 1 cup all purpose flour Seasoned with salt and pepper.
- 2 large eggs, beaten
- 1 cup shredded coconut (unsweetened or sweetened) Sweetened gives a classic vibe; unsweetened is more subtle.
- 1 cup Panko breadcrumbs For extra crunch.
- to taste salt and pepper To taste in each layer.
- 1 teaspoon garlic powder or paprika (optional) For added flavor.
- as needed cooking spray or a light brush of oil To help with browning.
Instructions
Preparation
- Pat the shrimp dry with paper towels to ensure the coating adheres properly.
- Set up a coating station with three bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of coconut and Panko.
- Dip each shrimp in flour, then egg, and press into the coconut mixture. Ensure the coating is firmly pressed on.
Cooking
- Preheat the air fryer to 375°F (190°C) if necessary for your model.
- Arrange shrimp in a single layer in the air fryer basket, leaving space between shrimp. Spray the tops lightly with cooking spray.
- Air fry for 7 to 10 minutes, flipping halfway through if needed, until shrimp are golden, crisp, and opaque.
Notes
Serve with dipping sauces like sweet chili, spicy mayo, or even on a snack platter. Make sure to work in batches to avoid steaming the shrimp.