Air-Fried Coconut Shrimp
Air Fried Coconut Shrimp is a really easy appetizer (or main protein) with tons of tropical flavor but none of the heavy oil. Serve with some sweet chili sauce on the side!
Servings: 6 servings
Calories: 280kcal
Equipment
- 2 Small Bowls
- 1 Wide, Shallow Bowl
- Sheet Pan
- Parchment Paper
- Air Fryer
Ingredients
- ¾ cup Panko bread crumbs
- 1 cup unsweetened shredded coconut
- 1 teaspoon garlic powder
- 2 count eggs
- ½ count lime
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 pounds jumbo shrimp peeled, with tail left on
Instructions
- In a wide and shallow bowl, combine the panko bread crumbs, shredded coconut, and garlic powder.
- In another bowl, whisk eggs until beaten. Squeeze the juice of ½ a lime into the eggs and stir well.
- In one more bowl, add the flour. Season with salt, pepper, and smoked paprika.
- Dredge the shrimp into the flour bowl, then dunk into the egg bowl, then place into the coconut bowl. Be sure to press the coconut-panko mixture fully onto the shrimp so it's covered completely on both sides.
- Set the battered shrimp onto a sheet pan lined with parchment paper while you continue dipping. Let them sit for at least 5 minutes while the air fryer preheats.
- Add your shrimp to the air fryer basket, lined with a bit more parchment paper, and spray with cooking spray.
- Cook in batches at 350°F for 5 minutes, flipping halfway through. You want your shrimp to be golden brown.
- Serve with your favorite dipping sauce - I love a good sweet chili sauce with this. Enjoy!
Notes
Baking Instructions:
These coconut shrimp are also so good and crispy when baked! Simply take the sheet pan with the dredged shrimp, and spray cooking spray on top of them.
Bake at 375°F for 10-12 minutes, flipping halfway through, until the shrimp are golden brown.
Frying Instructions:
You can also fry these shrimp normally - heat up some vegetable oil in a pot over medium-high heat. Drop a small piece of shredded coconut or panko breadcrumbs into the oil - if it immediately begins to sizzle, the oil is hot enough.
Fry in batches until golden brown, usually 3-5 minutes. Set on a paper towel-lined plate to drain before serving.
Nutrition
Calories: 280kcal | Carbohydrates: 19g | Protein: 24g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 1305mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 2mg