Description
Delicious and crispy Air Fryer Coconut Shrimp made with a zesty marinade and coated in a crunchy panko and sweetened shredded coconut crust. Perfectly cooked in the air fryer for a healthier take on a classic appetizer or main dish.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp tail on, peeled and deveined
Dredging Mixture
- 3/4 cup cornstarch
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Breading
- 1 cup Panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
Others
- 3 large eggs
- Cooking spray
- Chopped parsley (optional garnish)
Instructions
- Prepare the marinade: In a small mixing bowl, whisk together the olive oil and lemon juice until combined.
- Marinate the shrimp: Place the marinade in a large sealable plastic bag, add the shrimp, and coat evenly by sloshing the bag around. Refrigerate and marinate for 30 minutes.
- Prepare dredging mixture: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare breading crumbs: Use a food processor or blender to finely grind the panko breadcrumbs and sweetened shredded coconut flakes together. Transfer to another shallow bowl.
- Beat the eggs: In a separate shallow bowl, beat the eggs until smooth and set aside.
- Preheat the air fryer: Set the air fryer to 350 degrees Fahrenheit and let it preheat completely for best results.
- Bread the shrimp: Remove the shrimp from the marinade and pat dry. Dip each shrimp first into the cornstarch mixture, coating thoroughly, then into the beaten eggs, and finally coat well with the panko and coconut crumb mixture. Repeat with all shrimp.
- Prepare for cooking: Lightly spritz the breaded shrimp with cooking spray to ensure crispiness while cooking.
- Cook the shrimp in batches: Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, then shake the basket gently or individually flip each shrimp. Continue cooking for an additional 3 minutes, or until shrimp are cooked through and golden brown.
- Serve: Once all batches are cooked, garnish with chopped parsley if desired and serve immediately with your favorite dipping sauce.
Notes
- Store your cooked coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- You can freeze cooked shrimp in a freezer-safe bag or container for up to 3 months.
- Reheat refrigerated or frozen coconut shrimp using the microwave, air fryer, or skillet.
- For extra crispiness, add 1-2 minutes of cooking time per side in the air fryer.
- Preheating the air fryer is important for maximum crispiness.
- Pat shrimp dry before breading to help coating stick better.
- Place shrimp in a single layer in the air fryer basket without touching for even cooking.
- You can flip each shrimp individually instead of just shaking the basket for better coating maintenance.
- Sweet chili sauce or other dips complement the flavor very well.
- Add 1 teaspoon of coconut extract to the marinade for more pronounced coconut flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 220 mg
