Air Fryer Crispy Coconut Shrimp

$- 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut (preferably unsweetened) - 1/2 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1/4 teaspoon cayenne pepper (optional for extra heat) - Cooking spray or oil for misting Gathering the right ingredients is key. Start with fresh, large shrimp that are peeled and deveined. This saves you time and makes cooking easier. Unsweetened shredded coconut gives the shrimp a great texture and flavor. Use panko breadcrumbs for a crunchier coating. Regular breadcrumbs won’t give you the same crispy bite. All-purpose flour works well to help the egg stick. Garlic powder and paprika add flavor. Adjust salt, pepper, and cayenne to suit your taste. Finally, you need cooking spray or oil for misting. This helps the shrimp become nice and crispy in the air fryer. - Preheat the air fryer to 400°F (200°C). This helps cook the shrimp evenly. - In a shallow bowl, combine the flour, garlic powder, paprika, salt, pepper, and cayenne pepper. Mix well until combined. This flour mixture adds flavor and helps the coating stick. - Take each shrimp and coat it in the flour mixture. Shake off any extra flour. - Next, dip the shrimp into the beaten eggs. Make sure each shrimp is fully coated. This step is key for a good crunch. - Finally, press the shrimp into the coconut and panko mixture. Cover each shrimp completely for a nice, crispy layer. - Arrange the coated shrimp in a single layer in the air fryer basket. Make sure they do not touch for even cooking. - Mist them lightly with cooking spray. This adds extra crispiness to each shrimp. - Air fry the shrimp at 400°F (200°C) for 8-10 minutes. Flip them halfway through cooking. They should look golden brown and crispy when done. - Use unsweetened coconut for authentic flavor. This gives your shrimp a true tropical taste. - Mist shrimp lightly with oil for extra crispiness. A quick spray helps create that golden crunch. - Pair with sweet chili sauce or a homemade dip. The sweetness complements the shrimp well. - Garnish with lime slices and fresh herbs. This adds color and a burst of fresh flavor. - Overcrowding the air fryer basket. This leads to uneven cooking and less crispiness. - Skipping the egg wash step. This helps the coatings stick, making your shrimp deliciously crunchy. {{image_2}} You can make this dish spicier by adding more cayenne pepper. Start with a pinch and taste. If you want more heat, slowly add more until you find the right level for you. This gives the shrimp a nice kick without overpowering the coconut flavor. If you prefer baking, you can easily adapt this recipe. Preheat your oven to 425°F (220°C). Place the coated shrimp on a baking sheet lined with parchment paper. Bake for about 12-15 minutes. Flip the shrimp halfway through to ensure they cook evenly. You want them golden and crispy. Don't be afraid to experiment with flavors! Adding lime zest can brighten up the dish. A little fresh ginger in the coating adds a nice twist, too. You can also try spices like curry powder for a unique taste. Mix and match to find your favorite flavor combo! Store your crispy coconut shrimp in airtight containers. This keeps them fresh. Place them in the fridge for up to three days. Make sure they are cooled first. This helps avoid steaming and sogginess. The best way to reheat coconut shrimp is in the air fryer. Set it to 350°F (180°C). Heat for about 5 minutes or until warm. This keeps them crispy. Avoid the microwave as it can make them soft and soggy. If you must use a microwave, heat in short bursts. Check often to prevent overcooking. You can freeze both uncooked and cooked coconut shrimp. For uncooked shrimp, place them on a baking sheet. Freeze until solid, then store in a freezer bag. This keeps them from clumping together. For cooked shrimp, let them cool first. Wrap them tightly in plastic wrap or foil. Place in a freezer-safe bag. They can last up to three months in the freezer. To keep your coconut shrimp crispy, follow these tips: - Use fresh shrimp: Fresh shrimp holds moisture better. - Coat well: Make sure to coat each shrimp evenly. This helps create a barrier. - Air fry in a single layer: Overcrowding leads to steaming. Keep space between shrimp. - Mist with oil: Lightly spray shrimp with cooking spray before air frying. This adds extra crisp. - Serve right away: Enjoy shrimp fresh for maximum crunch. If you need to store them, keep in a single layer. Yes, you can use frozen shrimp! Here are some best practices: - Thaw first: Defrost shrimp in the fridge or under cold running water. - Pat dry: Remove excess moisture with a paper towel before coating. This helps the breading stick. - Adjust cooking time: Frozen shrimp may need a minute or two longer in the air fryer. Coconut shrimp pairs well with many sides. Here are some great ideas: - Sweet chili sauce: A tasty dip that complements the shrimp. - Rice: Serve over coconut or jasmine rice for a filling meal. - Salad: A fresh green salad adds a nice crunch. - Coleslaw: The creaminess of coleslaw balances the crispy shrimp. - Vegetable skewers: Grilled veggies make a colorful and healthy side. This article covered how to make coconut shrimp in the air fryer. We shared essential ingredients, tools, and step-by-step guidance. You learned tips for crispiness and ways to serve. Don't forget the variations to make the dish your own. Proper storage and reheating help keep leftovers fresh. With these insights, you can enjoy a delicious meal anytime. Dive into this tasty recipe and impress your friends and family!$

Air Fryer Crispy Coconut Shrimp

Indulge in the delicious flavor of air fryer crispy coconut shrimp with this easy recipe! Perfectly cooked, these golden brown shrimp are coated in a delightful mix of shredded coconut and panko breadcrumbs, making them irresistibly crunchy. With simple ingredients and quick prep, you can enjoy a delightful appetizer or snack in just 25 minutes. Click through to discover the full recipe and impress your friends at your next gathering!

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (preferably unsweetened)

1/2 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional for extra heat)

Cooking spray or oil for misting

Instructions

Preheat the air fryer to 400°F (200°C) for about 5 minutes.

In a shallow bowl, combine the flour, garlic powder, paprika, salt, pepper, and cayenne pepper. Mix well.

In a second shallow bowl, beat the eggs until lightly frothy.

In a third bowl, mix the shredded coconut and panko breadcrumbs until evenly combined.

Take each shrimp and coat it first in the flour mixture, shake off the excess.

Next, dip the shrimp into the beaten eggs, ensuring it is fully coated.

Finally, press the shrimp into the coconut and panko mixture, covering it completely.

Place the coated shrimp in a single layer in the air fryer basket. If needed, mist or lightly spray them with cooking spray for added crispiness.

Air fry the shrimp at 400°F (200°C) for about 8-10 minutes, flipping them halfway through for even cooking. They should be golden brown and crispy when done.

Once cooked, remove the shrimp from the air fryer and allow them to cool slightly before serving.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve the crispy coconut shrimp on a platter with slices of lime and a small bowl of sweet chili sauce or dipping sauce of choice for extra flavor. Garnish with fresh cilantro or parsley for a pop of color!