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Air fryer coconut shrimp is dipped into a small white bowl.

Air Fryer Coconut Shrimp

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  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This Air Fryer Coconut Shrimp not only gives you the perfect golden crispy shrimp like you enjoy at a restaurant, but does so without all the extra oil and mess of deep frying them. The coconut shrimp coating adds a sweet and crunchy texture to the shrimp that combines so well with its savory flavors. One of best crowd pleasing appetizers to serve at parties and family gatherings.

Ingredients

1 pound medium or large shrimp; tails attached, raw, peeled, and deveined.

1 tablespoon lemon juice squeezed

2 eggs, whisked

1 1/4 cup unsweetened shredded coconut flakes

3/4 cup panko breadcrumbs

1/2 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon coarse kosher salt

1 teaspoon black pepper

1 tablespoon cilantro, chopped

1/4 cup sweet chili sauce

Oil spray

Instructions

  1. Pat the shrimp dry with paper towels.
  2. Add the lemon juice to the shrimp. Toss the shrimp so it is fully coated. Set aside.
  3. In a bowl add the eggs. Whisk with a fork until fully combined. Set aside.
  4. In a separate bowl add the coconut and panko bread crumbs. Mix until combined. Set aside.
  5. In a bowl add the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix with a fork until fully combined.
  6. Add the shrimp to the flour mixture. Try not to get any excess lemon juice mixture into the flour. Press the shrimp into the flour mixture so the shrimp is fully coated.
  7. Transfer the coated shrimp to the egg wash. Gently toss so the shrimp is coated with egg wash.
  8. Dredge the coated shrimp into the coconut mixture. Press the coconut mixture into the shrimp.
  9. Spray the basket lining with oil. Place the shrimp in an even layer into the basket. Spray the top of the shrimp with the oil.
  10. Cook at 350° for 6 minutes. Flip the shrimp over. Spray the shrimp with oil and cook for an additional 4 minutes or until golden brown.
  11. Repeat until all the shrimp are cooked.
  12. Serve with the chili sauce and top with cilantro. 

Notes

Storage and freezing instructions:

You can keep any leftover cooked shrimp once cooled in the fridge using an airtight container for up to 3 days. The breading will get soft as they sit in the fridge. They are best served hot out of the air fryer.

Reheat using in the air fryer, microwave, skillet on the stove. Reheat until just warmed through.

Freeze cooked but cooled shrimp in a freezer-safe container for up to 3 months.

Thaw in the fridge overnight before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Air Fryer
  • Cuisine: American

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Find it online: https://shesnotcookin.com/air-fryer-coconut-shrimp/