5.0 from 1,911 votes
Air Fryer Coconut Shrimp
This Air Fryer Coconut Shrimp recipe is like your favorite restaurant style version but only healthier because I skip the heavy oil and deep frying method
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 servings
Calories: 304 kcal
Course:
Appetizer
Cuisine:
American
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 large eggs
- ¾ cup shredded sweetened coconut or unsweetened
- 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.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
- Freezing Instructions: You can freeze the coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of the eggs, you can use flax eggs. Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water. Let the mixture sit for 10 minutes before dredging the shrimp in it. You can also use low-fat buttermilk.
- Instead of all-purpose flour, you can use almond flour or coconut flour.
- If you prefer not to use breadcrumbs, you can just use the shredded coconut, although they will not be as crispy on the outside.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
13g
(4%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
11g
(55%)
Cholesterol
368mg
(123%)
Sodium
1237mg
(52%)
Potassium
216mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
119IU
(2%)
Vitamin C
5mg
(6%)
Calcium
188mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304
% 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.