Air Fryer Coconut Shrimp
Succulent jumbo shrimp coated in a crispy coconut breading and air-fried to golden perfection. This tropical-inspired appetizer offers a delightful contrast of textures and flavors with significantly less oil than traditional deep-fried versions.
Ingredients
- 1 lb jumbo shrimp (16-20 count), peeled, deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- as needed cooking spray
- 1/2 cup sweet chili sauce (for dipping)
- 1 lime, cut into wedges
Instructions
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1
Preheat your air fryer to 375°F (190°C).
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2
Set up your breading station with three shallow bowls: one with 1/2 cup all-purpose flour seasoned with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, one with 2 beaten large eggs, and one with a mixture of 1 cup panko breadcrumbs and 1 cup unsweetened shredded coconut.
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3
Pat 1 lb peeled, deveined, tails on jumbo shrimp (16-20 count) dry with paper towels to ensure the breading adheres properly.
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4
Holding each shrimp by the tail, dredge it first in the seasoned flour, shaking off excess.
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5
Next, dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
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6
Finally, press the shrimp into the panko and coconut mixture, coating it completely except for the tail.
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7
Place the breaded shrimp in a single layer in the air fryer basket, making sure they don't touch. You will likely need to cook in batches.
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8
Lightly spray the breaded shrimp with as needed cooking spray.
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9
Air fry for 8-10 minutes, flipping halfway through, until the coating is golden brown and the shrimp are pink and cooked through (internal temperature should reach 145°F or 63°C).
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10
Serve immediately with 1/2 cup sweet chili sauce (for dipping) for dipping and 1 cut into wedges lime on the side.