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Air Fryer Coconut Shrimp
Air Fryer Coconut Shrimp, made with panko crumbs so they're deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!
Course
Appetizer, dinner, Snack
Cuisine
American
Keyword
15 minute, air fried, air fryer, coconut, shrimp
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Ingredients
1
pound
shrimp
peeled and deveined
salt & pepper - to taste
1
cup
all-purpose flour
2
large eggs
beaten
1
cup
panko bread crumbs
½
cup
unsweetened coconut flakes
olive oil for spraying
Instructions
Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
Place the flour in a small bowl.
Place the beaten eggs in a second bowl.
Finally, place the panko and coconut in a third bowl. Toss to combine.
Dip the shrimp (one by one) into the flour, followed by the egg and then coconut/panko mixture.
Repeat with the remaining shrimp.
Place the coated shrimp in the air fryer (make sure they’re not overcrowded-- you may have to cook them in two batches).
Spray the shrimp lightly with olive oil.
Cook the shrimp at 375 degrees for 8-9 minutes, or until the shrimp are fully cooked and the coconut has turned golden brown.
Serve warm, with sweet chili sauce if desired. Coconut shrimp are best on the same day they are made so making them in advance is not recommended.
Notes
Servings: 4 as a meal or 6 as an appetizer
I used 16-20 count shrimp so if you’re using another size, make sure to adjust the cooking time accordingly.
Make sure to use unsweetened coconut-- you can find it in the baking aisle.