Description
This Air Fryer Coconut Shrimp recipe offers a crispy, flavorful twist on classic shrimp with a crunchy coconut and panko breadcrumb coating. Marinated in olive oil and lemon juice, then air fried to golden perfection, it's a quick and delicious appetizer or main course perfect for seafood lovers.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
Shrimp and Coating
- 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
Garnish
- Chopped parsley optional garnish
Instructions
- Prepare Marinade: In a small mixing bowl, whisk together the olive oil and lemon juice until combined.
- Marinate Shrimp: Place the marinade into a large sealable plastic bag, add the uncooked shrimp, and slosh the bag around to coat evenly. Seal and refrigerate for 30 minutes.
- Mix Dry Ingredients: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare Coconut Panko Coating: Use a food processor or blender to grind the Panko breadcrumbs and shredded coconut flakes into fine crumbs, then pour into another shallow bowl.
- Beat Eggs: Beat the eggs in a third shallow bowl and set aside.
- Preheat Air Fryer: Preheat your air fryer to 350 degrees Fahrenheit to ensure crispy shrimp.
- Coat Shrimp: Remove shrimp from marinade and pat dry. Dip each shrimp first into the cornstarch mixture, coating thoroughly, then into the beaten eggs, and finally into the panko-coconut crumb mixture until well coated. Repeat with all shrimp.
- Prepare for Cooking: Lightly spritz the coated shrimp with cooking spray to promote browning and crispiness.
- Cook Shrimp: Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, shake or flip the shrimp, then cook for an additional 3 minutes until shrimp are cooked through and golden.
- Serve: Once all batches are cooked, garnish with chopped parsley if desired and serve immediately.
Notes
- To store, keep cooked coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooked shrimp in a freezer-safe bag or container for up to 3 months.
- Reheat refrigerated or frozen shrimp in the microwave, air fryer, or a skillet for best results.
- For extra crispiness, add 1-2 minutes of cooking time per side during air frying.
- Always preheat the air fryer before cooking to ensure a crispy texture.
- Pat shrimp dry before breading to help coatings stick better.
- Arrange shrimp in a single layer in the air fryer basket without touching for even cooking.
- Flip shrimp individually during cooking for more even browning rather than just shaking the basket.
- Serve with a sweet chili sauce or your favorite dip for enhanced flavor.
- For a stronger coconut flavor, add 1 teaspoon of coconut extract to the marinade.
Nutrition
- Serving Size: 1 serving (about 4 shrimp)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg
