Description
This Air Fryer Coconut Shrimp recipe offers a crispy, flavorful twist on classic shrimp using a crunchy panko and coconut coating. Marinated in olive oil and lemon juice, these shrimp are air fried to perfection, delivering a deliciously tropical appetizer or main course without the extra oil of traditional frying.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
Shrimp and Breading
- 1 pound large raw shrimp tail on, peeled and deveined
- ¾ cup cornstarch
- 1 tablespoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut flakes
- 3 large eggs
Garnish (Optional)
- Chopped parsley
Instructions
- Prepare the Marinade: In a small mixing bowl, whisk together the olive oil and lemon juice to create the marinade.
- Marinate the Shrimp: Place the marinade in a large sealable plastic bag, add the uncooked shrimp, and slosh the bag around to coat evenly. Refrigerate and marinate for 30 minutes.
- Mix Dry Ingredients: In a shallow bowl, combine the cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare Coconut Breadcrumb Coating: Use a food processor or blender to grind the Panko breadcrumbs and sweetened shredded coconut into fine crumbs. Transfer to another shallow bowl.
- Beat the Eggs: In a third shallow bowl, beat the eggs until smooth.
- Preheat Air Fryer: Preheat your air fryer to 350 degrees Fahrenheit for optimal cooking.
- Bread the Shrimp: Remove shrimp from marinade, pat dry, then dip each shrimp into the cornstarch mixture, coating thoroughly. Next, dunk into the whisked eggs, and finally coat with the panko and coconut crumb mixture, ensuring complete coverage.
- Prepare for Air Frying: Lightly spritz the breaded shrimp with cooking spray to enhance crispiness.
- Cook in Air Fryer: Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, shake the basket or flip each shrimp individually, then continue cooking for another 3 minutes or until shrimp are cooked through and golden.
- Serve: Once all batches are cooked, serve the shrimp garnished with chopped parsley if desired.
Notes
- Store leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked shrimp in a freezer-safe bag or container for up to 3 months.
- Reheat shrimp using a microwave, air fryer, or skillet to retain crispiness.
- For extra crispy shrimp, add 1-2 minutes of cooking time per side.
- Preheat the air fryer before cooking for the best texture.
- Pat shrimp dry before breading to help the coating stick better.
- Arrange shrimp in a single layer without touching in the air fryer basket; flipping individually will ensure even cooking.
- Serve with a sweet chili sauce or your favorite dip for added flavor.
- Enhance the coconut flavor by adding 1 teaspoon of coconut extract to the marinade.
Nutrition
- Serving Size: 4 shrimp
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 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: 195 mg
