Air Fryer Coconut Shrimp
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 mins
-
Total Time
16 mins
-
Servings
4
-
Calories
441 kcal
-
Course
Appetizer
Air Fryer Coconut Shrimp
Description
Air Fryer Coconut Shrimp features large peeled and deveined shrimp coated in a three-step breading process: seasoned flour, egg wash, and a mixture of panko breadcrumbs and unsweetened shredded coconut. Cooking the shrimp in a preheated air fryer at 400ºF crisps the coating with minimal oil, delivering a crunchy exterior with tender, juicy shrimp inside. Flipping halfway ensures even browning.
The mango chili dipping sauce blends thawed mango, lime juice, Thai sweet chili sauce, and fresh ginger for a tangy, mildly spicy accompaniment that balances the sweetness of the coconut crust. Garnishing with fresh cilantro adds a herbal contrast.
This preparation suits appetizers or light meals and benefits from close attention during air frying to avoid overcrowding the basket, which can reduce crispiness.
Leftover cooked shrimp can be refrigerated up to three days, while raw shrimp should be frozen within three months if storing long-term. Reheating crisps the coating best in the air fryer again.
Ingredients
Shrimp
- ½ cup all-purpose flour or 1:1 gluten-free all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon garlic powder
- 2 large egg
- ½ cup panko breadcrumbs gluten-free if needed, whole wheat or regular
- 1 cup coconut unsweetened, shredded
- 1 lb. Shrimp peeled and deveined, large
- cilantro chopped, for serving, fresh
Mango Chili Dipping Sauce
- ½ cup Mango thawed, frozen
- 1 Tablespoon lime juice
- ¼ cup Thai sweet chili sauce
- 1 inch ginger knob
Instructions
- Make dipping sauce by adding thawed frozen mango, lime juice, Thai sweet chili sauce and ginger to a blender. Blend until combined and set aside.
- In a small bowl, combine flour, salt, pepper and garlic powder.
- In a separate small bowl whisk eggs and set aside.
- In a third bowl mix together breadcrumbs and shredded coconut.
- Dip shrimp one by one in the flour mixture, then dredge it through the egg mixture, dripping off the excess, then finally dip it in the coconut mixture. Press the coconut panko mixture onto the shrimp to make sure it sticks fully. Place shrimp on a baking tray or plate lined with parchment paper until all the shrimp has been coated.
- Preheat the air fryer to 400ºF. Once heated, place shrimp in the air fryer in a single layer and spray lightly with cooking spray. Bake for 6 minutes, flipping once halfway, until shrimp is golden brown on the outside with crispy edges. You'll likely have to do this in multiple batches as to not overcrowd the air fryer.
- Serve warm with fresh cilantro and dipping sauce.
Notes
- Store cooked shrimp in an airtight container in the fridge for up to 3 days to maintain freshness.
- For freezing, only freeze raw shrimp in a freezer-safe container for up to 3 months to preserve quality.
- Avoid refreezing shrimp that has already been thawed to prevent texture loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1/4 recipe with dipping sauce | |
| Calories | 441kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 307mg | 102% |
| Sodium | 587mg | 24% |
| Potassium | 553mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
