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- 1 pound large shrimp, peeled and deveined - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut (sweetened or unsweetened) - 1/2 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Cooking spray You can swap out some ingredients if needed. Here are some ideas: - Use almond flour or coconut flour instead of all-purpose flour for a gluten-free option. - If you don't have panko, regular breadcrumbs will work too, but they may not be as crispy. - For a dairy-free version, ensure the eggs are replaced with a suitable alternative, like flaxseed meal mixed with water. Using fresh ingredients makes a big difference in taste. Fresh shrimp will taste sweet and juicy. Old shrimp can taste fishy and bland. Fresh coconut adds a great texture and flavor. When possible, buy fresh shrimp from a trusted source. It ensures the best taste and quality in your dish. Fresh ingredients lead to a more enjoyable meal and impress your guests. {{ingredient_image_2}} First, I preheat my air fryer to 400°F (200°C). This step is important as it helps the shrimp cook evenly and become crispy. While it heats, I gather three shallow bowls for the breading process. This setup makes it easy to coat the shrimp perfectly. In the first bowl, I mix together 1/2 cup of all-purpose flour with a pinch of salt, black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. This blend adds great flavor to the shrimp. In the second bowl, I pour in 2 large beaten eggs. I whisk them lightly to ensure they are smooth. In the third bowl, I combine 1 cup of shredded coconut with 1/2 cup of panko breadcrumbs. I mix them well to get an even coating. Now, I take my shrimp, which are peeled and deveined. I dip each shrimp first into the flour mixture, making sure it is fully coated. I gently shake off any extra flour before moving on. Next, I dip the floured shrimp into the egg, allowing any excess egg to drip back into the bowl. Finally, I press the shrimp into the coconut and panko mix, ensuring it sticks well. A good coating is key for that crunch! Now it's time for cooking! I arrange the coated shrimp in a single layer in the air fryer basket. To boost crispiness, I lightly spray the shrimp with cooking spray. I air fry the shrimp for 8-10 minutes. Halfway through, I flip them to ensure they cook evenly. When they turn golden brown and are cooked through, they are ready to come out. Once done, I carefully remove the shrimp and let them rest for about a minute. This helps keep them crispy. Now, they are ready to be served! To get the best crunch, use panko breadcrumbs. Panko is light and airy, which adds great texture. Make sure to coat your shrimp well in each layer. Start with the flour, then eggs, and finally the coconut and panko mix. A light spray of cooking oil helps too. It creates that golden, crispy finish everyone loves. Flip the shrimp halfway through cooking for even crispiness. Serve your coconut shrimp on a bright platter. Add fresh lime wedges for a burst of flavor. A side of sweet chili sauce makes a perfect dip. You can also sprinkle fresh cilantro over the dish for a pop of color and taste. Pair it with a salad or rice to make a full meal. This dish works great as an appetizer for parties or a fun family dinner. One common mistake is overcrowding the air fryer. Give your shrimp space to cook evenly. Another mistake is skipping the cooking spray. Without it, your shrimp may not get as crispy. Be sure to check your shrimp halfway through. If they are not golden yet, let them cook a bit longer. Lastly, don’t rush the breading process. Each layer is key to a tasty, crunchy shrimp! Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh or thawed shrimp instead of frozen. Fresh shrimp will give you that perfect bite. Adjust Coconut Sweetness: Depending on your preference, choose sweetened or unsweetened coconut. Sweetened coconut will add a hint of sweetness, while unsweetened will keep it savory. Don’t Overcrowd the Basket: For maximum crispiness, ensure that the shrimp are arranged in a single layer and not overcrowded in the air fryer. This allows for proper air circulation. Experiment with Spices: Feel free to add your favorite spices to the flour or coconut mixture to customize the flavor profile. A touch of cayenne pepper can add a nice kick! {{image_4}} You can make your coconut shrimp even tastier with simple spices. Try adding cayenne pepper for heat. A pinch of curry powder gives a nice twist. You can also use lemon zest for a fresh kick. Each spice adds a unique flavor to your dish. Mix and match to find your favorite! While the classic coconut coating is great, you can switch it up. Use crushed cornflakes instead of panko for extra crunch. You can also try using ground almonds for a nutty flavor. If you want a gluten-free option, use almond flour or coconut flour. Each choice gives the shrimp a new and fun texture! Dipping sauces can take your coconut shrimp to the next level. Sweet chili sauce pairs well for a nice balance. For a zesty option, try a lime aioli. You can also make a spicy mango salsa for a fruity kick. Experiment with different dips to find your perfect match! To store leftover coconut shrimp, let them cool first. Place them in an airtight container. Keep them in the fridge for up to three days. Make sure to separate layers with parchment paper. This prevents sticking and keeps them crisp. You can freeze coconut shrimp for later use. After frying, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze for about one hour until solid. Then, transfer them to a freezer-safe bag. They will last up to three months in the freezer. To reheat, preheat your air fryer to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5-7 minutes, until warm and crispy. Avoid the microwave, as it can make the shrimp soggy. Enjoy your tasty shrimp just like when they were fresh! You can tell when shrimp is cooked by its color and texture. Cooked shrimp turns pink and opaque. It should also curl slightly. For the best results, aim for an internal temperature of 120°F (49°C). If you are unsure, cut one shrimp in half to check. The flesh should be white and not translucent. Yes, you can use frozen shrimp for this recipe. Just remember to thaw them first. Place the frozen shrimp in the fridge overnight or run them under cold water for a quick thaw. Once thawed, pat them dry with paper towels. This step helps the coating stick better. To reheat coconut shrimp, use the air fryer for the best results. Preheat it to 350°F (175°C). Place the shrimp in a single layer and cook for 3-5 minutes. This method keeps them crispy. You can also use a conventional oven at the same temperature and time. Avoid using the microwave, as it can make them soggy. In this post, I've shared how to make air fryer coconut shrimp, focusing on key ingredients, cooking steps, and tips. I emphasized using fresh ingredients for the best flavor. Remember to prep your air fryer well and avoid common mistakes to ensure crispiness. Try different spices or sauces for added taste, and follow my storage tips to keep leftovers fresh. Cooking can be fun and rewarding. Enjoy your delicious shrimp and experiment with new flavors!

Crispy Air Fryer Coconut Shrimp

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

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • as needed cooking spray

Instructions
 

  • Begin by preheating your air fryer to 400°F (200°C) to ensure it’s hot and ready for cooking.
  • Prepare three shallow bowls for breading: In the first bowl, mix the all-purpose flour with a pinch of salt, freshly ground black pepper, garlic powder, and smoked paprika for added flavor. In the second bowl, pour in the beaten eggs, whisking them lightly to combine. In the third bowl, combine the shredded coconut and panko breadcrumbs, mixing them thoroughly for an even coating.
  • Take each shrimp and first dip it into the flour mixture. Make sure the shrimp is completely coated before gently shaking off any excess flour.
  • Next, dip the floured shrimp into the beaten eggs, ensuring it’s well-coated. Allow any excess egg to drip off.
  • Finally, transfer the shrimp into the coconut and panko mixture. Press down gently to ensure the coating adheres well to the shrimp.
  • Arrange the coated shrimp in a single layer in the air fryer basket. To enhance crispiness, lightly spray the shrimp with cooking spray.
  • Air fry the shrimp for 8-10 minutes, flipping them halfway through the cooking time. They should be golden brown and cooked through when done.
  • Once cooked, carefully remove the shrimp from the air fryer and allow them to rest for about a minute before serving.

Notes

Serve with lime wedges and sweet chili sauce for dipping.
Keyword air fryer, appetizer, coconut, shrimp