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- 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs The shrimp is the star of this dish. Choose large shrimp for a great bite. The shredded coconut gives that sweet taste and chewy texture. Panko breadcrumbs add the perfect crunch. All-purpose flour helps the coating stick. Eggs bind everything together nicely. - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper Garlic powder adds a nice depth of flavor. Paprika brings a touch of color and warmth. Salt enhances all the flavors in the dish. Black pepper adds a bit of spice without overpowering the shrimp. - Cooking spray - Olive oil spray Using cooking spray helps the shrimp crisp up in the air fryer. Olive oil spray is a great alternative if you prefer a richer taste. Both options ensure your shrimp cook evenly and do not stick. {{ingredient_image_1}} First, rinse the shrimp under cold water. This step helps clean them well. Next, pat the shrimp dry using paper towels. Dry shrimp hold the coating better. Gather three shallow dishes for breading. In the first dish, add flour. In the second, whisk the eggs until mixed well. In the third dish, mix shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Start with the flour. Dredge each shrimp in the flour, shaking off any excess. Then, dip the shrimp into the eggs. Let the extra egg drip off. Finally, roll the shrimp in the coconut-panko mix. Make sure each shrimp is nicely coated. Preheat your air fryer to 400°F (200°C). This takes about five minutes. A hot air fryer cooks the shrimp evenly and makes them crispy. Spray the air fryer basket with cooking spray or olive oil. Place the coconut-coated shrimp in a single layer. Avoid crowding them; space helps with even cooking. Lightly spray the tops of the shrimp again with cooking spray. Cook at 400°F (200°C) for 8-10 minutes. Flip the shrimp halfway through for even browning. They should be golden and cooked through. Take the shrimp out of the air fryer and serve them hot. Pair them with your favorite dipping sauce. Sweet chili sauce or tangy mango salsa adds a nice touch. Enjoy your tasty and crunchy coconut shrimp! To get that perfect crunch, follow these tips: - Dry Shrimp Well: Make sure you pat your shrimp dry. This helps the coating stick better. - Layering Technique: Use a three-step breading method. Flour, egg, and then the coconut-panko mix create a great texture. - Space Them Out: Don't overcrowd the air fryer. Give each shrimp space for hot air to circulate. Air frying is simple, but a few tricks help: - Preheat the Air Fryer: Always preheat to 400°F (200°C) for a crispy finish. - Use Cooking Spray: Lightly spray the shrimp before cooking. This helps them brown evenly. - Flip Halfway: Turn the shrimp halfway through cooking. This ensures they cook evenly on both sides. Dipping sauces can elevate your dish. Here are my favorites: - Sweet Chili Sauce: This adds a nice, spicy-sweet flavor. - Mango Salsa: A fresh mango salsa complements the shrimp well. - Coconut Cream Sauce: A creamy sauce with coconut adds richness. Experiment with different sauces and sides. Enjoy your meal! Pro Tips Fresh Shrimp is Key: Always use fresh or properly thawed shrimp for the best texture and flavor. Don’t Overcrowd the Basket: Ensure the shrimp are in a single layer in the air fryer for even cooking and maximum crispiness. Adjust Cooking Time: Cooking times may vary depending on the size of the shrimp; larger shrimp may require a minute or two more. Experiment with Dipping Sauces: Try different sauces like sweet chili, cocktail sauce, or pineapple salsa to enhance your shrimp's flavor. {{image_2}} You can add some heat to your coconut shrimp. Mix in cayenne pepper or chili flakes to the panko breadcrumbs. This gives a spicy kick while keeping the crunch. You can adjust the spice to your taste. For a stronger flavor, add more cayenne. You can switch up the coatings for fun flavors. Try crushed cornflakes for extra crunch. Another option is to use crushed nuts, like almonds or pecans, for a nutty taste. You can also add dried herbs, like oregano or thyme, to the coconut mix for a fresh twist. If you have allergies, you can easily swap ingredients. For gluten-free options, use almond flour instead of all-purpose flour. You can replace eggs with a flaxseed mixture for a vegan option. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. This will work well in the recipe. To store leftover coconut shrimp, first let them cool down. Place them in an airtight container. Make sure to layer them with paper towels. This helps absorb moisture and keeps them crispy. Seal the container tightly and put it in the fridge. They can last for 2 to 3 days. When you’re ready to reheat your coconut shrimp, use the air fryer. Preheat the air fryer to 350°F (175°C). Place the shrimp in a single layer. Heat them for about 5 minutes. This keeps them crunchy and delicious. You can also use an oven. Set it to 350°F (175°C) and bake for 10 minutes. Avoid using a microwave, as it can make them soggy. If you want to freeze coconut shrimp, do it before cooking. Prepare the shrimp as per the recipe. After coating them, place them on a baking sheet. Freeze them for about 1 to 2 hours. Once they are firm, transfer them to a freezer bag. They can stay in the freezer for up to 3 months. To cook, you can air fry them straight from the freezer. Just add a few extra minutes to the cooking time. To keep your coconut shrimp crispy, follow these tips: - Make sure the shrimp are dry before coating. - Use panko breadcrumbs for extra crunch. - Spray a light layer of oil on the shrimp before cooking. - Avoid overcrowding the air fryer basket. This allows hot air to circulate freely. Yes, you can prepare the shrimp in advance. Coat the shrimp and place them in the fridge for up to 2 hours. This helps the coating stick better. I recommend cooking them just before serving for the best texture. Air fryer coconut shrimp pairs well with: - Sweet chili sauce for dipping - Tangy mango salsa - A fresh green salad - Coconut rice for a tropical touch - Coleslaw for a crunchy side Yes, you can use frozen shrimp. Just make sure to thaw them first. Rinse them under cold water and pat them dry. This step is key to getting a nice coating. You learned how to make crispy coconut shrimp with easy steps. We explored main ingredients and tips for perfect results. I shared ideas for tasty sauces and variations to try. You can also store and reheat leftovers easily. Remember, using the right techniques helps keep your shrimp crispy. Enjoy your cooking, and don’t hesitate to experiment with flavors!

Crispy Air Fryer Coconut Shrimp

Deliciously crispy shrimp coated in coconut and panko, cooked to perfection in an air fryer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Seafood
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1 2 large eggs
  • 1 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 2 salt
  • 1 2 black pepper
  • 1 spray cooking spray or olive oil spray

Instructions
 

  • Rinse the shrimp under cold water and pat them dry with paper towels.
  • Place the flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
  • Dredge each shrimp in flour, dip in beaten eggs, and roll in the coconut-panko mixture.
  • Preheat the air fryer to 400°F (200°C) for about 5 minutes.
  • Spray the air fryer basket with cooking spray or olive oil. Arrange the shrimp in a single layer.
  • Lightly spray the tops of the shrimp with cooking spray. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.
  • Remove the shrimp from the air fryer and serve immediately with your favorite dipping sauce.

Notes

Serve with sweet chili sauce or mango salsa for dipping.
Keyword air fryer, appetizer, coconut, shrimp