Description

Air Fryer Coconut Shrimp is a crispy and flavorful appetizer featuring succulent shrimp coated in a spiced cornstarch mixture, dipped in eggs, and finished with a crunchy Panko and shredded coconut crust. Marinated in olive oil and lemon juice, then air fried to perfection, this dish offers a delightful tropical twist with a crispy texture and a hint of spice.

Ingredients

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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)

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Instructions

Prepare the Marinade: In a small mixing bowl, whisk together the olive oil and lemon juice. Place the marinade in a large sealable plastic bag and add the uncooked shrimp. Seal and slosh the bag to coat the shrimp evenly. Refrigerate and marinate for 30 minutes.
Mix Dredging Ingredients: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
Prepare Breading: Using a food processor or blender, grind the Panko breadcrumbs and shredded coconut flakes together until fine crumbs form. Transfer to another shallow bowl.
Beat Eggs: Beat the 3 large eggs in a separate shallow bowl and set aside.
Preheat Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit for optimal crisping.
Coat the Shrimp: Remove shrimp from the marinade and pat dry lightly. Dip each shrimp into the cornstarch mixture, coating thoroughly. Then dunk into the beaten eggs. Finally, press shrimp into the Panko and coconut crumb mixture to coat completely. Repeat with all shrimp.
Spray Shrimp: Lightly spritz the coated shrimp with cooking spray to help achieve a golden crisp.
Air Fry: Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, then shake or flip the shrimp and cook for another 3 minutes until cooked through and crispy. Cook in batches if necessary.
Serve: Once all shrimp are cooked, garnish with chopped parsley if desired and serve immediately with your favorite dip, such as sweet chili sauce.

Notes

To store, keep coconut shrimp in an airtight container in the refrigerator for up to 3 days.
For freezing, place cooked shrimp in a freezer-safe bag or container and freeze for up to 3 months.
Reheat refrigerated or frozen shrimp in the microwave, air fryer, or skillet for best results.
For extra crispy shrimp, add 1-2 more minutes of cook time per side.
Preheat the air fryer before cooking to maximize crispiness.
Pat shrimp dry before breading to help the coating stick better.
Arrange shrimp in a single layer without touching in the air fryer basket.
Instead of shaking, you can flip each shrimp individually halfway through cooking.
Add 1 teaspoon of coconut extract to the marinade for enhanced coconut flavor.
Serve with sweet chili sauce or your favorite dipping sauce for a delicious pairing.

Nutrition

Serving Size: 4 shrimp
Calories: 320 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 190 mg