Air Fryer Coconut Shrimp
A healthier spin on classic coconut shrimp. Thanks to an air fryer, they're crispy, savory, a little sweet, and really easy to make right at home.
Servings: 4 servings
Ingredients
- 1 pound peeled deveined, raw shrimp (can also use precooked - see note)
- 1 cup shredded sweetened coconut
- 3/4 cup panko crumbs
- 1/2 cup all-purpose flour
- 2 eggs whisked
- salt to taste
- Hot pepper jelly for dipping
Instructions
- Combine panko crumbs and shredded coconut in a shallow dish or bowl. Mix and set aside. Add flour to a second bowl and whisked eggs to a third bowl.
- Pat shrimp dry with a paper towel and season all over with salt.
- Dredge each shrimp in flour, shaking off excess, then in egg, and then in the panko/coconut mixture. Gently press down to ensure the breading adheres. Set aside on a plate.
- Preheat the air fryer to 350°F. Arrange shrimp in the air fryer in layers. I was able to fit 1 pound with some overlap in a 5 qt air fryer.
- Air fry for 10-12 minutes tossing/flipping halfway through. Smaller shrimp may cook faster so watch carefully.
Notes
If you use precooked shrimp, I would recommend cooking for 2-3 minutes per side to avoid drying out the shrimp. Raw shrimp are just as easy to prep and taste much better in this recipe.
You can remove the tails if you prefer or leave them on for presentation.
Nutrition
Serving: 2-3 shrimp (no sauce) | Calories: 358kcal | Carbohydrates: 28.2g | Protein: 28.7g | Fat: 12.8g | Saturated Fat: 9.7g | Cholesterol: 305mg | Sodium: 503mg | Fiber: 2.5g | Sugar: 12.4g