Description
This Air Fryer Coconut Shrimp recipe offers a crispy, flavorful twist on a classic favorite. Marinated in lemon juice and olive oil, coated in a spiced cornstarch mixture, and breaded with a blend of panko breadcrumbs and sweetened shredded coconut, these shrimp cook to perfection in the air fryer for a deliciously crunchy texture without excess oil. Perfect as an appetizer or main dish, garnished with fresh parsley and served with your favorite dipping sauce.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp tail on, peeled and deveined
Breading Mixtures
- 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
- 1 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
Other Ingredients
- 3 large eggs
- Chopped parsley (optional garnish)
- Cooking spray (for air fryer basket)
Instructions
- Prepare Marinade: In a small mixing bowl, whisk together olive oil and lemon juice until combined.
- Marinate Shrimp: Place the marinade into a large sealable plastic bag, add the raw shrimp, and toss to coat evenly. Refrigerate and marinate for 30 minutes.
- Mix Spice Coating: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare Coconut Breadcrumbs: Using a food processor or blender, grind the panko breadcrumbs and sweetened shredded coconut into fine crumbs. Transfer to a separate shallow bowl.
- Beat Eggs: In a third shallow bowl, beat the eggs until smooth.
- Preheat Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
- Coat Shrimp: Remove shrimp from marinade, pat dry, and dip each shrimp first into the cornstarch mixture, then into the beaten eggs, and finally coat thoroughly with the panko and coconut crumb mixture.
- Shrimp Arrangement: Lightly spritz the breaded shrimp with cooking spray. Arrange shrimp in a single layer in the air fryer basket, making sure they do not touch or overlap.
- Cook Shrimp: Cook the shrimp in batches for 4 minutes, open the basket and shake to turn them, then cook an additional 3 minutes until shrimp are crispy and cooked through.
- Serve: Transfer cooked shrimp to a serving plate and garnish with chopped parsley if desired. Serve immediately with your favorite dipping sauce.
Notes
- Store coconut shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze 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 crispier shrimp, add 1-2 extra minutes of cooking time per side.
- Preheat the air fryer before cooking to ensure maximum crispiness.
- Pat shrimp dry before breading to help the coating stick better.
- Arrange shrimp in a single layer without overlapping in the air fryer basket.
- Flip shrimp individually or shake basket halfway through cooking for even crisping.
- Sweet chili sauce or a similar dip pairs excellently with this coconut shrimp.
- For a stronger coconut flavor, add 1 teaspoon coconut extract to the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
