Air Fryer Coconut Shrimp
Last Tuesday, right after Sarah's dance class, she had a sudden craving for something crispy and fun. It was then that Air Fryer Coconut Shrimp came to our rescue! This dish has quickly become a favorite in our home because it's quick to whip up and there's minimal cleanup involved. Both Alex and Donald are big fans and always ask for seconds. Whether it's a rushed weeknight or a leisurely Sunday, these coconut shrimp fit the bill perfectly. You can also check out how we make Crispy Air Fryer Turkey Legs — another family favorite!
Why you’ll love this recipe
If you're looking for a recipe that's both delicious and easy to make, this is it. These coconut shrimp are not only quick but also require simple ingredients that you probably already have in your pantry. The air fryer does most of the work, giving you crunchy shrimp without the mess of traditional frying.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 pound large raw shrimp (tail on, peeled and deveined)
- ¾ cup cornstarch
- 1 tablespoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut flakes
- 3 large eggs
- Chopped parsley (optional garnish)
Step-by-step instructions
- In a small mixing bowl, whisk together the olive oil and lemon juice.
- Place this marinade in a large sealable plastic bag and add the shrimp. Shake to coat the shrimp evenly and refrigerate for 30 minutes.
- In a shallow bowl, mix together the cornstarch, chili powder, salt, dried basil, pepper, and cumin.
- Use a food processor or blender to finely grind the Panko breadcrumbs and coconut flakes. Pour into another shallow bowl.
- Beat the eggs in a third bowl.
- Preheat the air fryer to 350°F.
- Remove the shrimp from the marinade. First, coat in the cornstarch mixture, then the eggs, and finally the Panko-coconut mix. Repeat for all shrimp.
- Lightly spritz with cooking spray and cook in the air fryer in batches for 4 minutes. Shake the basket and cook for another 3 minutes until the shrimp are done.
- Serve with a sprinkle of parsley, if you like.
Recipe tips & variations
To ensure your shrimp are extra crispy, make sure they're not overcrowded in the air fryer. You can substitute the chili powder with smoked paprika for a different flavor twist. If sweetened coconut isn't your favorite, feel free to use unsweetened flakes.
Storage & reheating
These shrimp are best eaten fresh out of the fryer. However, if you do have leftovers, store them in an airtight container in the fridge. Reheat them in the air fryer at 350°F for a few minutes to get them crispy again.
FAQs
How do you make Air Fryer Coconut Shrimp extra crispy?
To get them extra crispy, don't skip the cornstarch coating and be generous with the Panko-coconut mix. Ensuring the air fryer is preheated also helps in achieving a crispy texture.
Can Air Fryer Coconut Shrimp be prepared ahead of time and frozen?
Yes! You can bread the shrimp and freeze them before cooking. When you're ready to eat, just pop them frozen into the air fryer and add a couple of minutes to the cooking time.
What is the best dipping sauce to serve with Air Fryer Coconut Shrimp?
We love a combination of sweet chili sauce and a bit of lime juice. It’s tangy and complements the sweet coconut perfectly.
How long does it take to cook Coconut Shrimp in the air fryer?
The total cook time is around 7 minutes, but remember to shake the basket halfway for even cooking.
Recipes you may like
Craving more air fryer magic? You might enjoy our Crispy Air Fryer Tortellini or the refreshing Crispy Air Fryer Tilapia. Each one is a hit at our table!
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Air Fryer Coconut Shrimp
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Crispy and delicious Air Fryer Coconut Shrimp recipe that is easy to make and requires minimal cleanup.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 pound large raw shrimp (tail on, peeled and deveined)
- ¾ cup cornstarch
- 1 tablespoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut flakes
- 3 large eggs
- Chopped parsley (optional garnish)
Instructions
- In a small mixing bowl, whisk together the olive oil and lemon juice.
- Place this marinade in a large sealable plastic bag and add the shrimp. Shake to coat the shrimp evenly and refrigerate for 30 minutes.
- In a shallow bowl, mix together the cornstarch, chili powder, salt, dried basil, pepper, and cumin.
- Use a food processor or blender to finely grind the Panko breadcrumbs and coconut flakes. Pour into another shallow bowl.
- Beat the eggs in a third bowl.
- Preheat the air fryer to 350°F.
- Remove the shrimp from the marinade. First, coat in the cornstarch mixture, then the eggs, and finally the Panko-coconut mix. Repeat for all shrimp.
- Lightly spritz with cooking spray and cook in the air fryer in batches for 4 minutes. Shake the basket and cook for another 3 minutes until the shrimp are done.
- Serve with a sprinkle of parsley, if you like.
Notes
- To ensure your shrimp are extra crispy, make sure they're not overcrowded in the air fryer.
- You can substitute the chili powder with smoked paprika for a different flavor twist.
- If sweetened coconut isn't your favorite, feel free to use unsweetened flakes.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 5 shrimp
- Calories: 350
- Sugar: 3g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg
