Air Fryer Coconut Shrimp Crispy

$- Large shrimp (1 lb, peeled and deveined) - Unsweetened shredded coconut (1 cup) - Panko breadcrumbs (1 cup) - All-purpose flour (1/2 cup) - Large eggs (2, beaten) - Garlic powder (1 tsp) - Paprika (1 tsp) - Salt (1/2 tsp) - Black pepper (1/4 tsp) - Cooking spray or oil Gathering the right ingredients is key. First, choose large shrimp. I like to use fresh shrimp, but frozen works too. Just make sure they are peeled and deveined. This saves time and makes cooking easier. Next, unsweetened shredded coconut gives a nice crunch. It adds flavor without being too sweet. Panko breadcrumbs are important for that extra crisp. They make the shrimp light and airy. For the coating, you need all-purpose flour. It helps the shrimp stick to the coconut and panko. The seasoning is simple, but tasty. Garlic powder and paprika add depth. Salt and black pepper bring everything together. Finally, you'll need eggs. Beaten eggs help the coating adhere. Cooking spray or oil is essential for a crispy finish. It helps the shrimp cook evenly in the air fryer. Now you have all the ingredients ready. Let’s move on to the next steps! - Rinse shrimp under cold water. - Pat dry with paper towels. First, rinse your shrimp under cold water. This step removes any unwanted grit. After rinsing, pat them dry with paper towels. This helps the coating stick better. - Prepare flour mixture. - Beat eggs. - Combine coconut and panko. Next, grab a shallow dish to prepare the flour mixture. Mix the all-purpose flour, garlic powder, paprika, salt, and black pepper. In another bowl, beat two large eggs until they are frothy. For the third dish, combine the shredded coconut and panko breadcrumbs. This mixture gives the shrimp a nice crunch. Now, it's time to coat the shrimp. First, dredge each shrimp in the flour mixture. Shake off any extra flour. Next, dip the shrimp into the beaten eggs, letting the excess drip off. Finally, coat the shrimp in the coconut and panko mix. Press gently to help it stick. - Preheat air fryer to 375°F (190°C). - Place shrimp in the air fryer and spray with cooking spray. - Cook for 8-10 minutes, flipping halfway through. Preheat your air fryer to 375°F (190°C) for about five minutes. Lightly spray the basket with cooking spray to stop the shrimp from sticking. Place the coated shrimp in a single layer in the basket. Make sure they are not crowded. Spray the tops of the shrimp with a little more cooking spray. This helps them get crispy. Cook the shrimp for 8-10 minutes. Flip them halfway through to ensure they cook evenly. Your shrimp should turn a lovely golden brown and become crispy. Once done, remove them and let them cool slightly before serving. Enjoy your crispy air fryer coconut shrimp! To ensure your shrimp turn out crispy, proper coating is key. Start with dry shrimp. Rinse them and pat them dry with paper towels. This helps the coating stick better. Use a three-step method for coating: - Dip shrimp in the flour mix first. Shake off any extra. - Next, dip it in the beaten eggs. Let the excess drip off. - Finally, roll the shrimp in the coconut and panko mix. Press gently to help it stick. Using cooking spray effectively can also improve crispiness. Lightly spray the air fryer basket before adding shrimp. This prevents sticking and helps them crisp up. Spray the tops of the shrimp as well. A little oil goes a long way! For a fun twist, pair your coconut shrimp with delicious sauces. Sweet chili sauce is a great choice. It adds a sweet and spicy kick. You can also try mango salsa. Its fresh taste complements the shrimp well. Don't forget about garnishes! Lime wedges and fresh cilantro not only add flavor but also look great on the plate. A colorful presentation makes the dish more appealing. Cooking times can vary based on shrimp size. Larger shrimp may need more time, while smaller ones cook faster. Always check for doneness. The shrimp should be golden brown and crispy. If you have different sizes, cook them in batches for even results. Flipping the shrimp halfway through also helps them cook evenly. {{image_2}} You can easily change the taste of your coconut shrimp. Add spices like cayenne for heat. A pinch of cumin or chili powder also works well. Fresh herbs like cilantro or parsley can bring a bright flavor. Experiment with your favorites to find the perfect mix. If you want to switch things up, try using crushed cornflakes instead of panko. They give a nice crunch! You can also use flavored breadcrumbs for added taste. Get creative with what you have in your pantry! Pair your shrimp with tasty sauces. Sweet chili sauce is a classic choice. For something different, try mango salsa or a tangy yogurt dip. You can make your own sauces with simple ingredients. Explore store-bought options too. There’s no wrong way to dip! To keep your leftover coconut shrimp fresh, store them in an airtight container. This keeps the shrimp from drying out. You can place them in the fridge for up to three days. Before serving, check to ensure they still smell fresh. To freeze crispy coconut shrimp, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once solid, transfer the shrimp to a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. To reheat the shrimp and keep them crispy, use your air fryer. Preheat it to 375°F (190°C). Place the shrimp in a single layer in the basket. Heat them for 4-5 minutes, flipping halfway through. This method keeps the shrimp crunchy and delicious. You can also use an oven at the same temperature, but the air fryer works best for crispiness. To make coconut shrimp, follow these steps: 1. Rinse shrimp under cold water, then dry with paper towels. 2. Mix flour, garlic powder, paprika, salt, and black pepper in a shallow dish. 3. Beat eggs in a second dish until frothy. 4. Combine shredded coconut and panko breadcrumbs in a third dish. 5. Dredge shrimp in flour, dip in eggs, and coat with coconut mixture. 6. Preheat air fryer to 375°F (190°C) for 5 minutes. 7. Spray air fryer basket with cooking spray. 8. Place shrimp in a single layer and spray tops with cooking spray. 9. Cook for 8-10 minutes, flipping halfway until golden brown. This method gives you shrimp that are crispy outside and tender inside. Yes, you can use frozen shrimp. Just remember to thaw them first. - Place frozen shrimp in cold water for about 15-20 minutes. - Pat them dry before coating. - Using fresh shrimp may give better texture, but frozen works well too. Both options taste great, so pick what you have! Coconut shrimp pairs nicely with several side dishes. Here are some good options: - Sweet chili sauce for dipping adds a nice kick. - Mango salsa brings sweetness and freshness. - A simple green salad can balance the dish. - Serve with rice or quinoa for a filling meal. These sides enhance the flavors and make your meal complete! In this post, I shared how to make crispy coconut shrimp in the air fryer. You learned about the key ingredients, step-by-step cooking instructions, and tips for extra crispiness. I offered ideas for flavor variations, serving suggestions, and safe storage tips. With a few easy steps, you can enjoy this tasty dish. Experiment to find your favorite flavors and pairings. Try making this recipe soon, and enjoy a delicious meal that impresses!$

Air Fryer Coconut Shrimp Crispy

Enjoy a taste of the tropics with these Crispy Air Fryer Coconut Shrimp that are easy to make and delicious! Perfectly seasoned and coated in a crunchy blend of coconut and panko, these shrimp are a delightful appetizer or snack. Discover how to achieve that golden crispiness without the guilt of frying. Click through now for the full recipe and elevate your culinary skills with this crowd-pleasing dish!

Print Recipe Pin Recipe

Ingredients

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (unsweetened)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray or oil for spraying

Instructions

Begin by preparing your shrimp: rinse them under cold water and pat them dry with paper towels.

In a shallow dish, mix the all-purpose flour, garlic powder, paprika, salt, and black pepper.

In a second dish, beat the eggs until frothy.

In a third dish, combine the shredded coconut and panko breadcrumbs for coating.

Dredge each shrimp first in the flour mixture, shaking off excess.

Next, dip the shrimp into the beaten eggs, allowing any excess to drip off.

Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere.

Preheat your air fryer to 375°F (190°C) for about 5 minutes.

Lightly spray the air fryer basket with cooking spray to prevent sticking.

Place the coated shrimp in a single layer in the air fryer basket, making sure they are not overcrowded.

Spray the tops of the shrimp with a little more cooking spray to help them get crispy.

Cook the shrimp in the air fryer for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Once done, remove the shrimp and allow them to cool slightly before serving.

Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

- Presentation Tips: Serve the crispy coconut shrimp on a platter with a side of sweet chili sauce or mango salsa for dipping, and garnish with fresh lime wedges and cilantro for a pop of color!