Air Fryer Coconut Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 555
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 29
- Cholesterol
- 276
- Sodium
- 496
- Total: 1 hr
- Active: 35 min
Ingredients
1 pound large shrimp (16/20 count), peeled and deveined, tails on
Kosher salt and freshly ground black pepper
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
Nonstick cooking spray, for the shrimp
Sweet chile sauce, for dipping
Directions
Special equipment:
a 3.5-quart air fryer- Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
- Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
- Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat a 3.5-quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with nonstick cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
- Serve the coconut shrimp with some sweet chile sauce for dipping.