Air Fryer Coconut Shrimp

5 from 3 votes

Air Fryer Coconut Shrimp is an simple snack or appetizer alternative, free from unnecessary fat and calories that comes from deep frying in heavy oil.

Prep Time20

Cook Time6

Marinate Time30

Total Time56

Course: Dinner

Cuisine: American

Servings: servings

Calories: 475kcal

Author: Jennifer Fishkind

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice (1 small lemon)
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 uncooked shrimp. Slosh the bag around to coat the shrimp evenly and then place it to marinate for 30 minutes in the refrigerator.
Mix the cornstarch, chili powder, salt, dried basil, pepper, and cumin in a shallow bowl. Set aside.
Use a food processor or blender to grind the Panko breadcrumbs and sweetened shredded coconut to fine crumbs. Pour into another shallow bowl and set to the side.
Beat the eggs in a third shallow bowl.
Preheat the air fryer to 350 degrees Fahrenheit.
Take the shrimp out of the marinade and then dip into the cornstarch mixture.
Coat thoroughly and then dunk into the whisked eggs.
Lastly, coat with panko and coconut crumbs. Make sure the shrimp is well coated and then repeat with the uncoated shrimp until all shrimp are breaded.
Lightly spritz the shrimp with cooking spray.
Cook the shrimp in batches, making sure not to overcrowd the basket, for 4 minutes, shake the basket, and finish cooking for another 3 minutes or until the shrimp is cooked through.
Once done cooking all the batches, serve with parsley as a garnish, optional.

Notes

Storage :

To Store: Store your coconut shrimp in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze your cooked shrimp in a freezer-safe bag or container for up to 3 months.
To Reheat: Reheat your refrigerated or frozen coconut shrimp in the microwave, the air fryer, or a skillet.

Tips:

If you like crispier shrimp, add an extra 1-2 minutes of cook time per side.
Make sure you preheat the air fryer before adding the shrimp for maximum crispiness.
Pat your shrimp dry to remove any extra liquid and to help the breading stick better.
Put the shrimp in a single layer, without touching, in the basket of your air fryer. Instead of just shaking the basket, you can individually flip each shrimp over.
A good dip, such as a sweet chili sauce, tastes absolutely delicious with this Coconut Shrimp.
If you like extra coconut flavor, use 1 teaspoon of coconut extract in the marinade.

Nutrition