Coconut shrimp is one of my favorite dishes to prepare because it’s a delightful combination of crispy, sweet, and savory flavors. With the help of an air fryer, I can create a healthier version that still tastes delicious without all the added grease from traditional frying. In this tutorial, I’ll guide you through making crispy air-fried coconut shrimp that you can enjoy as an appetizer or a main course.
For my air-fried coconut shrimp, I gather the following ingredients:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of all-purpose flour
- 2 large eggs
- 1 cup of shredded coconut (sweetened or unsweetened based on your preference)
- 1/2 cup of panko breadcrumbs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder (optional)
- Olive oil spray or cooking spray
Before I start, I make sure that I have my air fryer ready to go. Preheating it to 400°F (200°C) for about 5 minutes ensures the shrimp will cook evenly and get that delightful crispiness.
Next, I set up a simple breading station. In one bowl, I mix the all-purpose flour with the salt, black pepper, and garlic powder. In another bowl, I crack the eggs and whisk them until well combined. In a third bowl, I combine the shredded coconut with the panko breadcrumbs, creating a perfect coating for my shrimp.
Now, I take each shrimp and dip it into the flour mixture first, making sure to shake off any excess. Then, I immerse it in the beaten eggs, allowing the excess to drip off before moving to the final bowl where I coat it with the coconut and panko mixture. I press the mix onto the shrimp to ensure it sticks well for that extra crunch when cooked. This process is important to get a good texture!
Once all the shrimp are coated, I lightly spray the air fryer basket with olive oil spray to prevent sticking. I then arrange the shrimp in a single layer in the basket, making sure not to overcrowd them. If I have too many, I will cook them in batches to maintain that crispy texture.
I air-fry the shrimp for about 8-10 minutes, flipping them halfway through the cooking time. They should be golden brown and crispy when they’re done. For added flavor, I sometimes squeeze a little fresh lime juice over the shrimp right after they come out of the air fryer.
Finally, I serve my crispy air-fried coconut shrimp with a dipping sauce. A sweet chili sauce or a zesty lime-cilantro dip complements the shrimp beautifully and adds an extra layer of flavor. Enjoy your homemade dish that’s sure to impress everyone at your table!
Crispy Air-Fried Coconut Shrimp
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1 cup of all-purpose flour
- 1 cup of shredded coconut (sweetened or unsweetened based on your preference)
- 2 cups of panko breadcrumbs
- 1 teaspoon of salt
- 2 teaspoons of black pepper
- 2 teaspoons of garlic powder (optional)
- 2 large eggs, beaten
Instructions
- Preheat the air fryer to 400°F (200°C).
- Set up a breading station: place flour in one bowl, beaten eggs in a second bowl, and a mixture of coconut, panko breadcrumbs, salt, pepper, and garlic powder in a third bowl.
- Dredge each shrimp in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the coconut-panko mixture.
- Arrange the breaded shrimp in a single layer in the air fryer basket.
- Air fry the shrimp for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.
- Serve hot with your favorite dipping sauce.
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