This Air Fryer Coconut Shrimp recipe is similar to your favorite restaurant version, but it’s healthier because I don’t use heavy oil or deep fry it.
- 1 pound shrimp raw, large, peeled and deveined with tails attached
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¾ cup unsweetened shredded coconut
- ¼ cup breadcrumbs
- Cooking spray
- Sweet chili sauce for serving
- Preheat the air fryer to 360 degrees Fahrenheit. Spray the basket with cooking spray after it has been heated.
- In a shallow bowl, combine the flour, salt, and pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
- Shake off any excess flour before dipping the shrimp into it. Dredge the shrimp in the eggs, then in the coconut panko mixture, pressing gently to adhere.
- Spray the tops of the coconut shrimp and place them in the air fryer so they don’t touch. Cook for 10 to 12 minutes, flipping halfway.
- Garnish with chopped parsley and serve immediately, if desired, with sweet chili sauce.
Keep any leftovers in an airtight container. They can be stored in the fridge for up to three days. Before serving, reheat in the microwave, a skillet with a little olive oil, or an air fryer.
Instructions for Freezing: You can freeze the coconut shrimp for up to 3 months. Allow them to cool completely before storing them in an airtight bag. Thaw in the fridge overnight before baking at 350°F until heated through.
Substitutes: For the best results, stick to the recipe as written. However, the following are some common substitutions that would work well in this recipe.
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Serving Size: 4 servings
- Calories: 304kcal
- Sugar: 2g
- Sodium: 1237mg
- Fat: 15g
- Saturated Fat: 11g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 368mg
Keywords: Coconut shrimp air fryer, air fryer shrimp, air fryer recipe