Description
A delicious recipe for Air Fryer Coconut Shrimp that is crispy, flavorful, and easy to make. Marinated shrimp are coated in a spiced cornstarch mixture, dipped in eggs, then breaded with a blend of panko breadcrumbs and sweetened shredded coconut, and air fried to perfection. Perfect as an appetizer or main course with a sprinkle of parsley and a side of dipping sauce.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp, tail on, peeled and deveined
Breading
- ¾ cup cornstarch
- 1 tablespoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut flakes
Coating
- 3 large eggs
Optional garnish
- Chopped parsley
Instructions
- Prepare the marinade: In a small mixing bowl, whisk together olive oil and lemon juice to create the marinade.
- Marinate the shrimp: Place the marinade in a large sealable plastic bag, add the shrimp, seal it, and slosh around to coat evenly. Refrigerate and marinate for 30 minutes.
- Mix dry spices: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside for dredging.
- Prepare breadcrumb mixture: Use a food processor or blender to finely grind the Panko breadcrumbs and sweetened shredded coconut. Pour the mixture into another shallow bowl.
- Beat the eggs: In a third shallow bowl, beat the three large eggs thoroughly.
- Preheat the air fryer: Set the air fryer to 350 degrees Fahrenheit and allow it to preheat fully before cooking.
- Bread the shrimp: Remove shrimp from marinade and dip each shrimp into the cornstarch mixture, coating thoroughly. Then dip into the beaten eggs, followed by coating with the panko and coconut crumb mixture. Ensure each shrimp is completely coated before proceeding.
- Prepare for cooking: Lightly spritz the coated shrimp with cooking spray to enhance crispiness.
- Cook in the air fryer: Arrange shrimp in a single layer in the air fryer basket, avoiding overcrowding. Cook for 4 minutes, then shake the basket to turn shrimp. Cook for an additional 3 minutes until shrimp are cooked through and crispy.
- Serve: Once all shrimp batches are cooked, garnish with chopped parsley if desired and serve immediately with your favorite dipping sauce.
Notes
- Store cooked coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked shrimp in a freezer-safe bag or container for up to 3 months.
- Reheat refrigerated or frozen shrimp in the microwave, air fryer, or a skillet for best results.
- Add 1-2 extra minutes per side in the air fryer if you prefer crispier shrimp.
- Preheat the air fryer fully before cooking to ensure maximum crispiness.
- Pat shrimp dry prior to breading to help coating adhere better.
- Arrange shrimp in a single layer without touching to ensure even cooking.
- Flipping each shrimp individually can provide even browning, alternatively shake the basket carefully.
- Serve with sweet chili sauce or a similar dip for an enhanced flavor experience.
- For extra coconut flavor, add 1 teaspoon of coconut extract to the marinade.
Nutrition
- Serving Size: 1 serving (approx. 4 ounces shrimp)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg
