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!
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.