Air Fryer Coconut Shrimp
User Reviews
5
Air Fryer Coconut Shrimp
Description
This recipe dredges shrimp in seasoned flour, then egg wash, and finally into a coconut and panko breadcrumb mixture for a crispy coating. Cooking in the air fryer at 360°F ensures a crisp crust without deep frying. The shrimp are cooked in batches without crowding and are sprayed with cooking spray to promote browning. Finished shrimp are seasoned and optionally garnished with parsley.
The texture is crunchy on the outside with a lightly sweet coconut flavor paired with the juicy shrimp inside. Serving typically involves a dipping sauce like sweet chili sauce for contrast.
Leftovers can be refrigerated for up to three days and reheated in an air fryer or skillet. The shrimp can also be frozen, with thawing recommended before reheating. Ingredient substitutions include flax eggs for eggs and almond or coconut flour for all-purpose flour, but these changes may affect the coating's texture and crispness.
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 egg large
- ¾ cup coconut or unsweetened, shredded, sweetened
- 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.
Notes
- Store leftover coconut shrimp in airtight containers in the refrigerator for up to 3 days.
- Reheat shrimp in an air fryer or skillet to maintain crispness; microwaving is also possible but may soften coating.
- Freeze cooked coconut shrimp for up to 3 months; thaw overnight in the refrigerator before reheating.
- Eggs can be replaced with flax eggs (1 tbsp ground flaxseed plus 3 tbsp water per egg) after resting 10 minutes.
- All-purpose flour can be substituted with almond or coconut flour, though the coating texture may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 368mg | 123% |
| Sodium | 1237mg | 52% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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