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air fryer coconut shrimp

Air Fryer Coconut Shrimp

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Course Main Course

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt, to taste
  • pepper, to taste
  • cooking spray
  • optional: lime wedges for serving

Instructions
 

  • Start by patting the shrimp dry with paper towels. Season with salt, pepper, garlic powder, and paprika. Toss well to ensure the shrimp are evenly coated.
  • Prepare three shallow dishes:
    In the first dish, place the flour.
    In the second dish, beat the eggs.
    In the third dish, combine the shredded coconut and panko breadcrumbs.
  • Dredge each shrimp in the flour, shaking off the excess.
  • Dip the shrimp into the beaten eggs, making sure it's fully coated.
  • Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure the coating adheres well. For extra crunch, you can repeat the egg and coconut steps.
  • Preheat your air fryer to 400°F (200°C) for about 5 minutes.
  • Arrange the breaded shrimp in a single layer in the air fryer basket. Lightly spray with cooking oil. Cook for 8-10 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
  • Remove the shrimp from the air fryer and serve hot with your favorite dipping sauce. Consider pairing it with sweet chili sauce or a tangy mango salsa for a refreshing contrast.

Notes

Although this recipe yields delicious shrimp that can be eaten on its own, preparing dipping sauces can turn this dish from good to amazing. Some of the more popular options include sweet chili sauce, mango salsa, and lime aioli. Some people like to keep it simple by mixing mayonnaise with sriracha for added kick.
If you have leftover coconut shrimp, you can store them in an airtight container in the fridge for up to 2 days. To reheat, place them back in the air fryer for a few minutes to restore their crispiness.
If you want to prepare a batch ahead of time, you can freeze the breaded shrimp before cooking. Lay them flat on a baking sheet to freeze, then transfer them to a freezer bag. When ready to cook, there's no need to thaw; just increase the cooking time by a few minutes.