Description
Delicious and crispy Air Fryer Coconut Shrimp made with a flavorful marinade and coated in a crunchy coconut and panko breadcrumb mixture, perfect as an appetizer or main dish.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp tail on, peeled and deveined
Coating
- 3/4 cup cornstarch
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Breading
- 1 cup Panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
Other
- 3 large eggs
- Chopped parsley optional garnish
Instructions
- Prepare Marinade: In a small mixing bowl, whisk together the olive oil and lemon juice.
- Marinate Shrimp: Place the marinade in a large sealable plastic bag and add the uncooked shrimp. Coat the shrimp evenly by sloshing the bag around, then refrigerate for 30 minutes.
- Mix Dry Ingredients: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare Breading: Use a food processor or blender to grind the Panko breadcrumbs and sweetened shredded coconut into fine crumbs. Pour into another shallow bowl.
- Beat Eggs: Beat the eggs in a third shallow bowl.
- Preheat Air Fryer: Preheat your air fryer to 350 degrees Fahrenheit for optimal crispiness.
- Coat Shrimp: Remove shrimp from marinade, pat dry, dip each shrimp into the cornstarch mixture, then into the beaten eggs, and finally coat with the panko and coconut crumb mixture. Ensure each shrimp is well coated.
- Cook Shrimp: Lightly spritz coated shrimp with cooking spray. Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, shake the basket, then cook for another 3 minutes or until shrimp is cooked through and crispy.
- Serve: Once all batches are cooked, garnish with chopped parsley if desired, and serve immediately.
Notes
- Store cooked coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked shrimp in freezer-safe bags or containers for up to 3 months.
- Reheat refrigerated or frozen shrimp using the microwave, air fryer, or skillet.
- For crispier shrimp, add an extra 1-2 minutes of cook time per side.
- Preheat the air fryer before cooking for maximum crunchiness.
- Pat shrimp dry before breading to help coating stick better.
- Arrange shrimp in a single layer in the air fryer basket without touching for even cooking.
- Flip shrimp individually or shake the basket halfway through cooking.
- Serve with sweet chili sauce or your favorite dip for added flavor.
- For extra coconut flavor, add 1 teaspoon of coconut extract to the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 190 mg
