Air Fryer Coconut Shrimp
Step into my kitchen and let’s embark on an adventure with Air Fryer Coconut Shrimp! Imagine succulent shrimp coated in crispy coconut flakes, perfectly cooked to golden perfection with just a fraction of the oil. As a seafood lover, I can’t get enough of the delightful combination of sweet coconut and tender shrimp.
With the magic of the air fryer, we’ll achieve that irresistible crunch without the guilt of deep frying. Join me as we dive into this easy, flavorful recipe that’s sure to become a favorite for seafood enthusiasts and air fryer aficionados alike!
What you’ll love about this recipe:
- Crispy Exterior, Tender Interior: With the air fryer’s circulating hot air, you’ll achieve a perfectly crispy coconut coating while keeping the shrimp tender and juicy on the inside.
- Healthier Option: By using the air fryer, you’ll significantly reduce the amount of oil needed compared to traditional deep frying, making this coconut shrimp a healthier alternative without sacrificing flavor or texture.
- Quick and Convenient: Air frying is faster than oven baking and requires minimal preheating time, making it a convenient option for busy weeknights or last-minute appetizers.
- Customizable: You can easily customize the seasoning and coating of the coconut shrimp to suit your taste preferences. Add spices or herbs to the coconut breading for a personalized touch.
- Family-Friendly: Coconut shrimp is a crowd-pleaser that appeals to both kids and adults alike. It’s a fun and delicious way to introduce seafood to picky eaters.
- Versatile: Air Fryer Coconut Shrimp can be served as an appetizer, snack, or main course. Pair it with your favorite dipping sauce, such as sweet chili sauce or mango salsa, for a flavor-packed experience.
- Less Mess: With the air fryer, there’s no need for messy deep frying or excess oil splatter. Cleanup is a breeze, as most air fryer baskets are dishwasher safe.
- Restaurant-Quality Results: Impress your friends and family with restaurant-quality coconut shrimp made right in your own kitchen. They’ll never believe it was cooked in an air fryer!
- Gluten-Free Option: Coconut shrimp can easily be made gluten-free by using gluten-free breadcrumbs or flour in the coating mixture, allowing those with dietary restrictions to enjoy this delicious dish.
- Crave-Worthy Flavor: From the sweet coconut flakes to the succulent shrimp, Air Fryer Coconut Shrimp delivers a crave-worthy flavor and texture that’s simply irresistible. Once you try it, you’ll be hooked!
Ingredients for Air Fryer Coconut Shrimp
- 1 pound large shrimp
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1 cup flour
- 2 eggs
- Olive oil cooking spray
Coconut Shrimp Recipe
Air Fryer:
- Preheat the air fryer to 400 degrees Fahrenheit.
- Combine panko breadcrumbs and shredded coconut in a bowl.
- In a separate small bowl, whisk the 2 eggs.
- Begin by coating each shrimp in flour.
- Next, dip the flour-coated shrimp into the whisked eggs.
- Lastly, coat the shrimp with the panko-coconut mixture, ensuring they are evenly coated.
- Arrange the coated shrimp in a single layer in the air fryer basket.
- Lightly spray the shrimp with cooking oil spray.
- Air fry for 5 minutes, then carefully flip the shrimp over.
- Continue to air fry for an additional 5 minutes or until the shrimp are golden brown and crispy on both sides.
Stovetop:
- Heat a skillet or frying pan over medium heat.
- Add enough oil to coat the bottom of the pan.
- Once the oil is hot, carefully place the coated shrimp in the pan, making sure not to overcrowd them.
- Cook the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
- Use tongs to flip the shrimp halfway through cooking to ensure even browning.
- Once cooked, remove the shrimp from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the process with any remaining shrimp, adding more oil to the pan if needed.
- Serve the pan-fried coconut shrimp hot with your favorite dipping sauce and enjoy!
Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Place the coated shrimp on the prepared baking sheet in a single layer, making sure they are not touching.
- Lightly spray the tops of the shrimp with cooking oil spray.
- Bake in the preheated oven for 10-12 minutes, or until the shrimp are golden brown and crispy, flipping them halfway through the cooking time for even browning.
- Once cooked, remove the shrimp from the oven and transfer them to a serving platter.
- Serve the oven-baked coconut shrimp hot with your favorite dipping sauce and enjoy!
Tips & Tricks for Air Fryer Coconut Shrimp
- Pat Shrimp Dry: Before coating the shrimp, make sure to pat them dry with paper towels. Excess moisture can prevent the breading from sticking properly.
- Double Dredge: For extra crispy coconut shrimp, you can double-dip them in the egg and breading mixture. After the first coating, dip them back into the egg mixture and then into the breading again.
- Chill Before Cooking: After coating the shrimp, chill them in the refrigerator for 15-30 minutes before cooking. This helps the breading adhere better and prevents it from falling off during cooking.
- Use Unsweetened Coconut: Opt for unsweetened shredded coconut to avoid overly sweet coconut shrimp. It also gives you better control over the sweetness level of the dish.
- Adjust Seasonings: Feel free to customize the seasoning of the breading mixture to suit your taste preferences. Add spices like garlic powder, paprika, or cayenne pepper for extra flavor.
- Watch Closely: Keep a close eye on the shrimp while cooking to prevent them from overcooking and becoming rubbery. They cook quickly, so be prepared to flip them halfway through the cooking time.
- Serve Immediately: Coconut shrimp are best enjoyed fresh out of the oven or air fryer when they’re still hot and crispy. Serve them immediately with your favorite dipping sauce for the best flavor and texture.
- Variations: Get creative with your coconut shrimp by experimenting with different coatings and dipping sauces. Try using crushed cornflakes, almonds, or panko breadcrumbs for a unique twist.
- Pairing: Coconut shrimp pairs well with a variety of sauces such as sweet chili sauce, mango salsa, or a tangy pineapple dipping sauce. Consider offering a few different options to cater to different tastes.
- Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, place them in the oven or air fryer for a few minutes until warmed through and crispy again.
FAQs about Air Fryer coconut shrimp
More Recipes
Air Fryer Coconut Shrimp
Yield:
16
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Step into my kitchen and let’s embark on an adventure with Air Fryer Coconut Shrimp! Imagine succulent shrimp coated in crispy coconut flakes, perfectly cooked to golden perfection with just a fraction of the oil. As a seafood lover, I can’t get enough of the delightful combination of sweet coconut and tender shrimp.
Ingredients
- 1 pound large shrimp
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1 cup flour
- 2 eggs
- Olive oil cooking spray
Instructions
Air Fryer:
- Preheat the air fryer to 400 degrees Fahrenheit
- Combine panko breadcrumbs and shredded coconut in a bowl.
- In a separate small bowl, whisk the 2 eggs.
- Begin by coating each shrimp in flour.
- Next, dip the flour-coated shrimp into the whisked eggs.
- Lastly, coat the shrimp with the panko-coconut mixture, ensuring they are evenly coated.
- Arrange the coated shrimp in a single layer in the air fryer basket.
- Lightly spray the shrimp with cooking oil spray.
- Air fry for 5 minutes, then carefully flip the shrimp over.
- Continue to air fry for an additional 5 minutes or until the shrimp are golden brown and crispy on both sides.
Stovetop:
- Heat a skillet or frying pan over medium heat.
- Add enough oil to coat the bottom of the pan.
- Once the oil is hot, carefully place the coated shrimp in the pan, making sure not to overcrowd them.
- Cook the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
- Use tongs to flip the shrimp halfway through cooking to ensure even browning.
- Once cooked, remove the shrimp from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the process with any remaining shrimp, adding more oil to the pan if needed.
- Serve the pan-fried coconut shrimp hot with your favorite dipping sauce and enjoy!
Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Place the coated shrimp on the prepared baking sheet in a single layer, making sure they are not touching.
- Lightly spray the tops of the shrimp with cooking oil spray.
- Bake in the preheated oven for 10-12 minutes, or until the shrimp are golden brown and crispy, flipping them halfway through the cooking time for even browning.
- Once cooked, remove the shrimp from the oven and transfer them to a serving platter.
- Serve the oven-baked coconut shrimp hot with your favorite dipping sauce and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 222mgSodium: 912mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 24g
What kind of shrimp is this
Does the cooking time change if the recipe is cut in half?
So very delicious. Omg! Better than red lobster.
Do you have a recipe for the dipping sauce you get at Red Lobster?
Do you have a recipe for the dipping sauce that goes with the coconut shrimp? I would love to have that recipe