Description
This Air Fryer Coconut Shrimp recipe offers a crispy, flavorful twist on a classic appetizer, featuring large shrimp marinated in lemon juice and olive oil, coated in a spiced cornstarch mixture, eggs, and a crunchy blend of panko breadcrumbs and sweetened shredded coconut. Cooked to perfection in the air fryer for a guilt-free crunch, it’s a quick and delicious way to enjoy shrimp with minimal oil and maximum taste.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp, tail on, peeled and deveined
Coating
- 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
Breadcrumb Mixture
- 1 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
Egg Wash
- 3 large eggs
Optional Garnish
- Chopped parsley
Instructions
- Prepare Marinade: In a small mixing bowl, whisk together the olive oil and lemon juice until blended thoroughly.
- Marinate Shrimp: Place the marinade and uncooked shrimp into a large sealable plastic bag. Seal and gently shake or slosh the bag to coat shrimp evenly. Refrigerate and marinate for 30 minutes to infuse flavor.
- Mix Dry Coating: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin; mix well and set aside.
- Prepare Breadcrumb Mixture: Using a food processor or blender, pulse together the panko breadcrumbs and sweetened shredded coconut until finely ground. Transfer to a separate shallow bowl.
- Beat Eggs: Crack the eggs into another shallow bowl and beat until smooth for the egg wash.
- Preheat Air Fryer: Set air fryer to 350 degrees Fahrenheit and allow to preheat while preparing shrimp.
- Coat Shrimp: Remove shrimp from marinade, then dip each shrimp into the cornstarch mixture, coating thoroughly. Next, dunk into the beaten eggs, ensuring complete coverage. Finally, press and coat shrimp in the panko-coconut mixture evenly.
- Shrimp Preparation for Cooking: Lightly spritz the breaded shrimp with cooking spray to promote browning and crispiness.
- Cook Shrimp: Arrange shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, then shake the basket carefully. Continue cooking for an additional 3 minutes or until shrimp turn golden and are cooked through.
- Serve: Once all shrimp batches are cooked, transfer to a serving plate and garnish with chopped parsley if desired. Serve immediately with your choice of dipping sauce.
Notes
- Store cooked shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked shrimp in a freezer-safe container or bag for up to 3 months.
- Reheat refrigerated or frozen shrimp in an air fryer, microwave, or skillet to preserve crispiness.
- For extra crispiness, add 1 to 2 additional minutes of cook time per side in the air fryer.
- Always preheat your air fryer before cooking for best crunchy texture.
- Pat shrimp dry before marinating to help the breading adhere better.
- Arrange shrimp in a single layer in the air fryer basket; avoid overlap or crowding.
- Flip shrimp individually for more even cooking instead of just shaking the basket.
- Serve with sweet chili sauce or your preferred dip for enhanced flavor.
- For added coconut flavor, include 1 teaspoon of coconut extract in the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 190 mg
