Air Fryer Coconut Shrimp
Air Fryer Coconut Shrimp - a healthier version of the restaurant favorite. Crispy coconut breading outside, tender perfectly cooked shrimp inside. Delicious appetizer or main dish.
- 1/4 cup all purpose flour
- 2 large eggs
- 1 cup sweetened flaked coconut
- 1/2 cup panko Japanese style breadcrumbs
- 1 pound large raw shrimp 21-25 size, peeled and devined - tails on
- 1/2 teaspoon salt or more to taste
- cooking spray
Preheat the air fryer for 3 minutes at 390° then lightly brush or spritz the basket with cooking spray.
Line a baking sheet with parchment or wax paper set up a dipping station: In bowl #1: blend the flour and salt. Bowl #2: whisk the eggs and bowl #3: combine the coconut and panko breadcrumbs together.
Dredge the shrimp into the flour mixture, shake off any excess flour then dip into the beaten eggs and last the coconut breading. Gently press the breading into the shrimp then transfer to the baking sheet and lightly spritz with cooking spray.
Place several breaded shrimp in the air fryer leaving space between them (you may have to work in batches), then cook 8-10 minutes or until golden, turning them over halfway through.Remove the shrimp from the air fryer and eat right away plain or with a dipping sauce.
Need dipping sauce inspiration? Blend 1/4 cup of sweet chili sauce + 1/4 cup of jam. I used Peach Pepper Jelly but this works with most jams you may have in the fridge like apricot, orange marmalade, peach preserves or any kind of jalapeno pepper jelly.