Air Fryer Coconut Shrimp

$- 1 lb large shrimp, peeled and deveined - 1 cup panko breadcrumbs - 1 cup shredded coconut (sweetened or unsweetened) - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Cooking spray or olive oil for spraying To make air fryer coconut shrimp, start with fresh and clean shrimp. You want large shrimp for a big bite! The panko breadcrumbs give a great crunch, while the shredded coconut adds sweetness. You can choose sweetened or unsweetened coconut based on your taste. Next, gather your additional ingredients. Flour helps the coating stick to the shrimp. Eggs provide richness and help the coating adhere well. Garlic powder and paprika add flavor. A little salt and pepper will enhance all the tastes. You can use cooking spray or olive oil to keep the shrimp from sticking in the air fryer. Trust me, a light spray works wonders! This mix of ingredients will create a crispy and tasty treat that you will love to share. {{ingredient_image_1}} 1. Preheat your air fryer to 400°F (200°C). This step is key for crispy shrimp. 2. In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. This blend adds great flavor. 1. Dip each shrimp into the flour mixture. Make sure it is fully coated. Shake off any extra flour. 2. Next, dip the floured shrimp into the beaten eggs. Again, cover it completely. 3. Now, transfer the shrimp into the panko-coconut mix. Press gently to stick the coating well. 1. Lightly spray the air fryer basket with cooking spray or brush with olive oil. This helps prevent sticking. 2. Arrange the shrimp in a single layer in the basket. Avoid crowding for even cooking. 3. Cook the shrimp for 6-8 minutes. Flip them halfway through to ensure they brown nicely. 4. Check that the shrimp are golden brown and opaque. Enjoy your crispy coconut shrimp! To get that perfect crunch, set your air fryer to 400°F (200°C). This high heat cooks the shrimp fast, keeping them juicy inside. Cook for 6-8 minutes, but check halfway. Flip each shrimp for even cooking. Use cooking spray or a light brush of olive oil on the basket. This prevents sticking and helps the coating brown nicely. A little oil goes a long way in making your shrimp crispy. Dipping sauces make your coconut shrimp shine. Try sweet chili sauce for a spicy kick. Mango salsa adds a fresh touch. You can even mix soy sauce with lime juice for a zesty dip. For a beautiful presentation, serve the shrimp on a platter lined with lettuce. Add lime wedges and fresh cilantro for color. This makes your dish look as good as it tastes! If you want a gluten-free option, use almond flour or coconut flour instead of all-purpose flour. Both give a nice crunch while being friendly to your diet. To reduce calories, consider using less oil or skipping the oil spray. The shrimp will still be tasty, just not as crispy. You can also use smaller shrimp for fewer calories, but keep the flavor! Pro Tips Freshness Matters: Use fresh, high-quality shrimp for the best flavor and texture. Frozen shrimp can work, but ensure they are fully thawed before cooking. Even Coating: For an even coating, make sure to press the shrimp into the panko-coconut mixture firmly. This helps the breading stick better during cooking. Don't Overcrowd: Avoid overcrowding the air fryer basket. Cook in batches if necessary to achieve maximum crispiness and even cooking. Experiment with Dips: Try different dipping sauces like spicy mayo, garlic aioli, or a zesty lime vinaigrette to elevate the dish. {{image_2}} You can enhance the flavor of your coconut shrimp by adding spices or herbs to the coating. Try mixing in some chili powder for heat or dried oregano for earthiness. You can even add a hint of lime zest for a fresh twist. Experimenting with different types of coconut can also change the taste. Sweetened coconut provides a nice contrast to the savory shrimp. Unsweetened coconut gives a more natural flavor. Shredded coconut or coconut flakes can add different textures too. If you want a break from shrimp, consider using chicken or tofu instead. Chicken breast cut into strips works well. Tofu can be a great vegan choice; just press it to remove excess moisture before coating. For a vegan coating, swap the eggs with a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This will help the coating stick to your protein of choice. Coconut shrimp pairs well with many side dishes. A light salad with citrus dressing complements the shrimp nicely. You can also serve it with rice or quinoa for a complete meal. When it comes to drinks, try a refreshing coconut water or a fruity mocktail. A chilled glass of white wine also works well. These options balance the richness of the shrimp. After you cook the coconut shrimp, let them cool first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. Make sure they are not stacked too tightly. This keeps the coating nice and crisp. When you need to reheat coconut shrimp, use the air fryer again. Set it to 350°F (175°C). Place the shrimp in the basket for about 5 minutes. This method keeps them crispy. Avoid using the microwave, as it can make them soggy. If you use a skillet, heat it on medium. Cook the shrimp for 2-3 minutes, turning them often. You can freeze both uncooked and cooked coconut shrimp. For uncooked shrimp, place them in a single layer on a tray. Freeze them until solid, then transfer to a bag. This keeps them from sticking together. For cooked shrimp, let them cool, then store in an airtight bag. They can last for up to two months. When you want to enjoy them, thaw in the fridge overnight. This gives the best results. Yes, you can use frozen shrimp in this recipe. Just remember a few tips to make it work well. First, thaw the shrimp before coating them. You can do this by placing them in cold water for about 15-20 minutes. Make sure to pat them dry with a paper towel after thawing. This helps the coating stick better. If you skip this step, the shrimp may be too wet, which can make them soggy. To make coconut shrimp in a conventional oven, preheat your oven to 400°F (200°C). Use the same coating method as for the air fryer. Place the breaded shrimp on a baking sheet lined with parchment paper. Make sure they are not touching. Spray them lightly with cooking spray or brush with oil for crispiness. Bake for 12-15 minutes, flipping halfway through. Keep an eye on them to get that golden brown color. Coconut shrimp pairs well with many sauces. Here are some popular options: - Sweet chili sauce - Mango salsa - Kiwi lime sauce You can also make your own dipping sauce at home. Try mixing mayonnaise with lime juice and a bit of garlic. This gives a creamy, tangy flavor that complements the shrimp. Another idea is to mix honey with soy sauce for a sweet and salty taste. Enjoy experimenting with different flavors! You can create delicious coconut shrimp with simple steps and ingredients. We covered the shrimp and coating, preparation, breading, and cooking process. I shared tips for perfect crispiness and suggested fun serving ideas. You can also explore flavor variations and healthy alternatives. Don’t forget about storage tips for leftovers. Finding the right sauce can elevate your dish. Enjoy your cooking journey and experiment with your coconut shrimp dish! Make it your own and share it with friends.$

Crispy and delicious coconut shrimp cooked in an air fryer.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb large shrimp, peeled and deveined
1 cup panko breadcrumbs
1 cup shredded coconut (sweetened or unsweetened)
0.5 cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt and pepper
as needed cooking spray or olive oil for spraying

Instructions

Begin by preheating your air fryer to 400°F (200°C).
In a shallow dish, combine the all-purpose flour with garlic powder, paprika, salt, and pepper.
In a second shallow dish, whisk the eggs until well beaten.
In a third shallow dish, mix together the panko breadcrumbs and shredded coconut.
Dip each shrimp into the flour mixture, ensuring it is fully coated. Shake off excess flour.
Next, dip the floured shrimp into the beaten eggs, coating it completely.
Finally, transfer the shrimp into the panko-coconut mixture, pressing gently to ensure the coating adheres well.
Lightly spray the air fryer basket with cooking spray or brush it with olive oil to prevent sticking. Arrange the coated shrimp in a single layer in the basket.
Air fry the shrimp for 6-8 minutes, flipping halfway through, until golden brown and crispy. Ensure they are cooked through and opaque.
Remove the shrimp from the air fryer and serve immediately with your favorite dipping sauce, such as sweet chili sauce or mango salsa.

Notes

Serve on a platter lined with lettuce and garnish with lime wedges and fresh cilantro.

Keyword air fryer, appetizer, coconut, shrimp