Yield: 2
Air Fryer Coconut Shrimp
Quick and Easy Air Fryer Coconut Shrimp are perfectly crispy and slightly sweet. This is a great oil-free way to make fried shrimp at home.
Ingredients
- 2 large eggs, beaten
- 1 cup coconut flakes, sweetened or unsweetened
- ½ cup all-purpose flour
- ½ cup panko Japanese breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon coarse ground black pepper
- 1 pound large shrimp, peeled and vein removed, with or without tail
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Instructions
- Preheat air fryer to 375°F.
- Place beaten eggs in a medium sized bowl and set aside. Using another medium size bowl, whisk to combine the coconut, flour, panko breadcrumbs, garlic salt and pepper.
- Dip shrimp, one at a time, into the egg and then coat the shrimp in the coconut mixture making sure to heavily coat each shrimp. Continue until all of the shrimp are breaded.
- Add breaded shrimp to the air fryer basket, careful not to overcrowd, you may need to do 2 batches. Cook on 375°F for 8 minutes, until golden, flipping the shrimp half way through cooking.
- Serve immediately!
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Notes
- To Store: These coconut shrimp taste best when they are fresh out of the air fryer. However, you can store leftovers in an airtight container for up to 3 days in the fridge.
- To Reheat: Then you can reheat the shrimp in the air fryer at 375°F for 2 minutes and they're crispy and delicious again!
- To Freeze: We suggest flash-freezing the shrimp on a sheet tray and then storing them in an air-tight container or freezer-friendly bag. You can go ahead and cook them in the air fryer from a frozen state at 375°F for 4-5 minutes or until they are heated through again.
Nutrition
Serving: 1, Calories: 817kcal, Carbohydrates: 81g, Protein: 68g, Fat: 23g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Cholesterol: 665mg, Sodium: 3435mg, Fiber: 7g, Sugar: 18g