Savory Air Fryer Coconut Shrimp Easy and Crispy Recipe

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For this tasty dish, you need: - 1 lb large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - Coconut oil spray or regular cooking spray These ingredients come together to create a crunchy and flavorful coconut shrimp. You can add some fun extras to boost the flavor: - 1 teaspoon cayenne pepper for heat - 1 tablespoon lime zest for freshness - Fresh herbs like cilantro or parsley for garnish These options can enhance your shrimp and make it more exciting. When picking shrimp, look for these things: - Size: Large shrimp work best for this recipe. - Freshness: Choose shrimp that smell clean, like the ocean. - Frozen vs. Fresh: Frozen shrimp can be just as good. Just thaw them well before cooking. Using the right shrimp is key to making your dish tasty and enjoyable. Start by preparing your shrimp. Take 1 pound of large, peeled, and deveined shrimp. Pat them dry using paper towels. This step is key. Dry shrimp help the coating stick better and get crispy. Now, let’s set up a breading station. Grab three shallow dishes. In the first dish, add 1/2 cup of all-purpose flour. Season it with salt, pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Mix it well. In the second dish, beat 2 large eggs until smooth. In the third dish, combine 1 cup of shredded coconut and 1 cup of panko breadcrumbs. Mix these two until well combined. Next, it’s time to coat the shrimp. Take one shrimp and dip it into the seasoned flour first. Shake off any extra flour. Then dip the shrimp into the egg mix, letting any excess drip off. Finally, coat it in the coconut-panko mixture. Press gently to make sure the coating sticks. Repeat this for all the shrimp. Now, preheat your air fryer to 375°F (190°C) for about 5 minutes. Once hot, arrange the coated shrimp in a single layer in the basket. Lightly spray them with coconut oil or regular cooking spray. Cook the shrimp for 8-10 minutes. Flip them halfway through for even cooking. They should turn golden brown and crispy. Check if they are cooked through. If not, air fry for another 2-3 minutes. Enjoy! To make your coconut shrimp extra crispy, follow these steps: - Pat Dry: Always pat the shrimp dry before coating. This helps the coating stick better. - Use Panko: Panko breadcrumbs give a great crunch. They are lighter and crispier than regular breadcrumbs. - Coat Well: Make sure to press the coconut and panko mixture onto the shrimp. This way, it sticks better during cooking. - Spray Lightly: Use coconut oil spray or regular cooking spray on the shrimp before cooking. This helps them brown nicely. - Cook in Batches: Don’t overcrowd the air fryer. Cook in batches for even crispiness. To store leftover coconut shrimp: - Cool First: Let the shrimp cool to room temperature. - Use an Airtight Container: Place them in an airtight container. This keeps them fresh longer. - Refrigerate: Store in the fridge for up to 2 days. - Avoid Freezing: Freezing can make the coating soggy. It's best to eat them fresh. If you want to elevate your coconut shrimp, try these dips: - Sweet Chili Sauce: This sauce adds a nice sweet and spicy kick. - Mango Salsa: Fresh mango salsa pairs well with the shrimp's crunch. - Tangy Lime Sauce: A lime sauce gives a bright, zesty flavor. - Honey Mustard Sauce: This sauce adds a creamy and sweet touch. These sauces will enhance the flavor of your shrimp and make every bite a treat! {{image_2}} You can make gluten-free coconut shrimp easily. Just swap the all-purpose flour with gluten-free flour. Look for brands that work well for frying. Use gluten-free panko breadcrumbs, too. They give that nice crunch. Follow the same steps in the recipe. You’ll have crispy shrimp without the gluten! If you love heat, spice it up! Add cayenne pepper to the flour mix. Just a pinch will do, but you can add more if you like it hot. You can also mix some hot sauce into the egg wash. This will give your shrimp a kick! The sweet coconut balances the heat perfectly. You can get creative with flavors. Try adding lime zest to the coconut-panko mix. This adds a fresh twist. You can also mix in some herbs like cilantro or parsley. For a smoky flavor, add smoked paprika instead of regular paprika. Each change makes the dish unique and fun! After cooking, let the shrimp cool. Place them in an airtight container. They will stay fresh for up to three days. Do not stack them too high. This keeps them crispy. Label the container with the date. This helps you remember when you made them. If you want to keep the shrimp longer, freezing is a great option. First, let the shrimp cool completely. Spread them in a single layer on a baking sheet. Freeze until solid, about one to two hours. Then, transfer them to a freezer-safe bag. Write the date on the bag. Frozen shrimp can last up to three months. To keep shrimp crispy when reheating, avoid the microwave. Instead, use the air fryer. Preheat it to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5-7 minutes. Check to ensure they are hot all the way through. You can also use an oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, crispy coconut shrimp! You cook shrimp in an air fryer for 8-10 minutes. Start at 375°F (190°C). Flip the shrimp halfway to ensure even cooking. They should turn golden brown and crispy. Cooking time may vary based on shrimp size. Always check for doneness. Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15-20 minutes. Pat them dry before coating. This will help the breading stick better. Coconut shrimp pairs well with many sides. Here are some tasty options: - Mango salsa - Sweet chili sauce - Rice or quinoa - Fresh salad - Coleslaw These sides will enhance the shrimp's flavor. To check if shrimp are cooked, look for these signs: - They turn pink and opaque. - The center should not be translucent. - They should curl slightly. If unsure, cook them for an extra 2-3 minutes. You learned about making air fryer coconut shrimp with ease. We covered key ingredients and helpful tips. Following step-by-step instructions, you can cook crispy shrimp perfectly. Remember, you can add flavors or try gluten-free options to fit your taste. Store extras carefully for later use or reheating. Enjoy quick dips perfect for any meal. With these details, you’re ready to impress with your cooking. Dive into your kitchen and make this dish today!

WANT TO SAVE THIS RECIPE?

Are you ready to dive into a delicious dish that’s quick and easy to make? This Savory Air Fryer Coconut Shrimp recipe promises crispy, golden bites that will wow your taste buds. Whether you’re an expert in the kitchen or just starting out, I’ll guide you step-by-step to create this mouthwatering appetizer. Let’s get cooking and bring a tropical twist to your table!

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Ingredients

Main Ingredients for Air Fryer Coconut Shrimp

For this tasty dish, you need:

– 1 lb large shrimp, peeled and deveined

– 1 cup shredded coconut (sweetened or unsweetened)

– 1 cup panko breadcrumbs

– 1/2 cup all-purpose flour

– 2 large eggs

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon paprika

– Salt and pepper to taste

– Coconut oil spray or regular cooking spray

These ingredients come together to create a crunchy and flavorful coconut shrimp.

Optional Ingredients for Additional Flavor

You can add some fun extras to boost the flavor:

– 1 teaspoon cayenne pepper for heat

– 1 tablespoon lime zest for freshness

– Fresh herbs like cilantro or parsley for garnish

These options can enhance your shrimp and make it more exciting.

Tips for Choosing the Best Shrimp

When picking shrimp, look for these things:

– Size: Large shrimp work best for this recipe.

– Freshness: Choose shrimp that smell clean, like the ocean.

– Frozen vs. Fresh: Frozen shrimp can be just as good. Just thaw them well before cooking.

Using the right shrimp is key to making your dish tasty and enjoyable.

Step-by-Step Instructions

Preparation of Shrimp

Start by preparing your shrimp. Take 1 pound of large, peeled, and deveined shrimp. Pat them dry using paper towels. This step is key. Dry shrimp help the coating stick better and get crispy.

Setting Up a Breading Station

Now, let’s set up a breading station. Grab three shallow dishes. In the first dish, add 1/2 cup of all-purpose flour. Season it with salt, pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Mix it well. In the second dish, beat 2 large eggs until smooth. In the third dish, combine 1 cup of shredded coconut and 1 cup of panko breadcrumbs. Mix these two until well combined.

Coating the Shrimp Properly

Next, it’s time to coat the shrimp. Take one shrimp and dip it into the seasoned flour first. Shake off any extra flour. Then dip the shrimp into the egg mix, letting any excess drip off. Finally, coat it in the coconut-panko mixture. Press gently to make sure the coating sticks. Repeat this for all the shrimp.

Preheating and Cooking the Shrimp

Now, preheat your air fryer to 375°F (190°C) for about 5 minutes. Once hot, arrange the coated shrimp in a single layer in the basket. Lightly spray them with coconut oil or regular cooking spray. Cook the shrimp for 8-10 minutes. Flip them halfway through for even cooking. They should turn golden brown and crispy. Check if they are cooked through. If not, air fry for another 2-3 minutes. Enjoy!

Tips & Tricks

How to Get Extra Crispy Coconut Shrimp

To make your coconut shrimp extra crispy, follow these steps:

– Pat Dry: Always pat the shrimp dry before coating. This helps the coating stick better.

– Use Panko: Panko breadcrumbs give a great crunch. They are lighter and crispier than regular breadcrumbs.

– Coat Well: Make sure to press the coconut and panko mixture onto the shrimp. This way, it sticks better during cooking.

– Spray Lightly: Use coconut oil spray or regular cooking spray on the shrimp before cooking. This helps them brown nicely.

– Cook in Batches: Don’t overcrowd the air fryer. Cook in batches for even crispiness.

Storing Leftover Coconut Shrimp

To store leftover coconut shrimp:

– Cool First: Let the shrimp cool to room temperature.

– Use an Airtight Container: Place them in an airtight container. This keeps them fresh longer.

– Refrigerate: Store in the fridge for up to 2 days.

– Avoid Freezing: Freezing can make the coating soggy. It’s best to eat them fresh.

Best Dipping Sauces to Pair

If you want to elevate your coconut shrimp, try these dips:

– Sweet Chili Sauce: This sauce adds a nice sweet and spicy kick.

– Mango Salsa: Fresh mango salsa pairs well with the shrimp’s crunch.

– Tangy Lime Sauce: A lime sauce gives a bright, zesty flavor.

– Honey Mustard Sauce: This sauce adds a creamy and sweet touch.

These sauces will enhance the flavor of your shrimp and make every bite a treat!

Variations

Gluten-Free Air Fryer Coconut Shrimp

You can make gluten-free coconut shrimp easily. Just swap the all-purpose flour with gluten-free flour. Look for brands that work well for frying. Use gluten-free panko breadcrumbs, too. They give that nice crunch. Follow the same steps in the recipe. You’ll have crispy shrimp without the gluten!

Spicy Coconut Shrimp Recipe

If you love heat, spice it up! Add cayenne pepper to the flour mix. Just a pinch will do, but you can add more if you like it hot. You can also mix some hot sauce into the egg wash. This will give your shrimp a kick! The sweet coconut balances the heat perfectly.

Adding Different Flavors to the Coating

You can get creative with flavors. Try adding lime zest to the coconut-panko mix. This adds a fresh twist. You can also mix in some herbs like cilantro or parsley. For a smoky flavor, add smoked paprika instead of regular paprika. Each change makes the dish unique and fun!

Storage Info

Refrigerating Leftover Shrimp

After cooking, let the shrimp cool. Place them in an airtight container. They will stay fresh for up to three days. Do not stack them too high. This keeps them crispy. Label the container with the date. This helps you remember when you made them.

Freezing Coconut Shrimp

If you want to keep the shrimp longer, freezing is a great option. First, let the shrimp cool completely. Spread them in a single layer on a baking sheet. Freeze until solid, about one to two hours. Then, transfer them to a freezer-safe bag. Write the date on the bag. Frozen shrimp can last up to three months.

Reheating Tips for Best Texture

To keep shrimp crispy when reheating, avoid the microwave. Instead, use the air fryer. Preheat it to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5-7 minutes. Check to ensure they are hot all the way through. You can also use an oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, crispy coconut shrimp!

FAQs

How long do you cook shrimp in an air fryer?

You cook shrimp in an air fryer for 8-10 minutes. Start at 375°F (190°C). Flip the shrimp halfway to ensure even cooking. They should turn golden brown and crispy. Cooking time may vary based on shrimp size. Always check for doneness.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15-20 minutes. Pat them dry before coating. This will help the breading stick better.

What can I serve with coconut shrimp?

Coconut shrimp pairs well with many sides. Here are some tasty options:

– Mango salsa

– Sweet chili sauce

– Rice or quinoa

– Fresh salad

– Coleslaw

These sides will enhance the shrimp’s flavor.

How do I know when shrimp are cooked through?

To check if shrimp are cooked, look for these signs:

– They turn pink and opaque.

– The center should not be translucent.

– They should curl slightly.

If unsure, cook them for an extra 2-3 minutes.

You learned about making air fryer coconut shrimp with ease. We covered key ingredients and helpful tips. Following step-by-step instructions, you can cook crispy shrimp perfectly. Remember, you can add flavors or try gluten-free options to fit your taste. Store extras carefully for later use or reheating. Enjoy quick dips perfect for any meal. With these details, you’re ready to impress with your cooking. Dive into your kitchen and make this dish today!

For this tasty dish, you need: - 1 lb large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - Coconut oil spray or regular cooking spray These ingredients come together to create a crunchy and flavorful coconut shrimp. You can add some fun extras to boost the flavor: - 1 teaspoon cayenne pepper for heat - 1 tablespoon lime zest for freshness - Fresh herbs like cilantro or parsley for garnish These options can enhance your shrimp and make it more exciting. When picking shrimp, look for these things: - Size: Large shrimp work best for this recipe. - Freshness: Choose shrimp that smell clean, like the ocean. - Frozen vs. Fresh: Frozen shrimp can be just as good. Just thaw them well before cooking. Using the right shrimp is key to making your dish tasty and enjoyable. Start by preparing your shrimp. Take 1 pound of large, peeled, and deveined shrimp. Pat them dry using paper towels. This step is key. Dry shrimp help the coating stick better and get crispy. Now, let’s set up a breading station. Grab three shallow dishes. In the first dish, add 1/2 cup of all-purpose flour. Season it with salt, pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Mix it well. In the second dish, beat 2 large eggs until smooth. In the third dish, combine 1 cup of shredded coconut and 1 cup of panko breadcrumbs. Mix these two until well combined. Next, it’s time to coat the shrimp. Take one shrimp and dip it into the seasoned flour first. Shake off any extra flour. Then dip the shrimp into the egg mix, letting any excess drip off. Finally, coat it in the coconut-panko mixture. Press gently to make sure the coating sticks. Repeat this for all the shrimp. Now, preheat your air fryer to 375°F (190°C) for about 5 minutes. Once hot, arrange the coated shrimp in a single layer in the basket. Lightly spray them with coconut oil or regular cooking spray. Cook the shrimp for 8-10 minutes. Flip them halfway through for even cooking. They should turn golden brown and crispy. Check if they are cooked through. If not, air fry for another 2-3 minutes. Enjoy! To make your coconut shrimp extra crispy, follow these steps: - Pat Dry: Always pat the shrimp dry before coating. This helps the coating stick better. - Use Panko: Panko breadcrumbs give a great crunch. They are lighter and crispier than regular breadcrumbs. - Coat Well: Make sure to press the coconut and panko mixture onto the shrimp. This way, it sticks better during cooking. - Spray Lightly: Use coconut oil spray or regular cooking spray on the shrimp before cooking. This helps them brown nicely. - Cook in Batches: Don’t overcrowd the air fryer. Cook in batches for even crispiness. To store leftover coconut shrimp: - Cool First: Let the shrimp cool to room temperature. - Use an Airtight Container: Place them in an airtight container. This keeps them fresh longer. - Refrigerate: Store in the fridge for up to 2 days. - Avoid Freezing: Freezing can make the coating soggy. It's best to eat them fresh. If you want to elevate your coconut shrimp, try these dips: - Sweet Chili Sauce: This sauce adds a nice sweet and spicy kick. - Mango Salsa: Fresh mango salsa pairs well with the shrimp's crunch. - Tangy Lime Sauce: A lime sauce gives a bright, zesty flavor. - Honey Mustard Sauce: This sauce adds a creamy and sweet touch. These sauces will enhance the flavor of your shrimp and make every bite a treat! {{image_2}} You can make gluten-free coconut shrimp easily. Just swap the all-purpose flour with gluten-free flour. Look for brands that work well for frying. Use gluten-free panko breadcrumbs, too. They give that nice crunch. Follow the same steps in the recipe. You’ll have crispy shrimp without the gluten! If you love heat, spice it up! Add cayenne pepper to the flour mix. Just a pinch will do, but you can add more if you like it hot. You can also mix some hot sauce into the egg wash. This will give your shrimp a kick! The sweet coconut balances the heat perfectly. You can get creative with flavors. Try adding lime zest to the coconut-panko mix. This adds a fresh twist. You can also mix in some herbs like cilantro or parsley. For a smoky flavor, add smoked paprika instead of regular paprika. Each change makes the dish unique and fun! After cooking, let the shrimp cool. Place them in an airtight container. They will stay fresh for up to three days. Do not stack them too high. This keeps them crispy. Label the container with the date. This helps you remember when you made them. If you want to keep the shrimp longer, freezing is a great option. First, let the shrimp cool completely. Spread them in a single layer on a baking sheet. Freeze until solid, about one to two hours. Then, transfer them to a freezer-safe bag. Write the date on the bag. Frozen shrimp can last up to three months. To keep shrimp crispy when reheating, avoid the microwave. Instead, use the air fryer. Preheat it to 350°F (175°C). Place the shrimp in the basket in a single layer. Heat for about 5-7 minutes. Check to ensure they are hot all the way through. You can also use an oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, crispy coconut shrimp! You cook shrimp in an air fryer for 8-10 minutes. Start at 375°F (190°C). Flip the shrimp halfway to ensure even cooking. They should turn golden brown and crispy. Cooking time may vary based on shrimp size. Always check for doneness. Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15-20 minutes. Pat them dry before coating. This will help the breading stick better. Coconut shrimp pairs well with many sides. Here are some tasty options: - Mango salsa - Sweet chili sauce - Rice or quinoa - Fresh salad - Coleslaw These sides will enhance the shrimp's flavor. To check if shrimp are cooked, look for these signs: - They turn pink and opaque. - The center should not be translucent. - They should curl slightly. If unsure, cook them for an extra 2-3 minutes. You learned about making air fryer coconut shrimp with ease. We covered key ingredients and helpful tips. Following step-by-step instructions, you can cook crispy shrimp perfectly. Remember, you can add flavors or try gluten-free options to fit your taste. Store extras carefully for later use or reheating. Enjoy quick dips perfect for any meal. With these details, you’re ready to impress with your cooking. Dive into your kitchen and make this dish today!

Air Fryer Coconut Shrimp

Savor the deliciousness of Crunchy Air Fryer Coconut Shrimp with this easy recipe! Learn how to prepare perfectly coated shrimp that are crispy on the outside and juicy on the inside. With just a few ingredients like shredded coconut and panko breadcrumbs, you can whip up this delightful dish in no time. Ready to impress your guests? Click through to discover the full recipe and elevate your appetizer game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened, your choice)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

Coconut oil spray or regular cooking spray

Instructions
 

Prepare the Shrimp: In a bowl, pat the shrimp dry with paper towels. This will help the coating stick better.

    Set Up Breading Station: In three separate shallow dishes, place the flour seasoned with salt, pepper, garlic powder, onion powder, and paprika in one. Beat the eggs in the second dish. In the third dish, mix the shredded coconut and panko breadcrumbs together.

      Coat the Shrimp: First, dip each shrimp into the seasoned flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the coconut-panko mixture, pressing gently to ensure the coating sticks.

        Preheat Air Fryer: Preheat the air fryer to 375°F (190°C) for about 5 minutes.

          Air Fry the Shrimp: Arrange the coated shrimp in a single layer in the air fryer basket. Spray lightly with coconut oil or cooking spray. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.

            Check for Doneness: Ensure the shrimp are cooked through and no longer translucent in the center. If they need more time, air fry for an additional 2-3 minutes.

              Serve: Once done, remove the shrimp and let them cool slightly. Serve warm with a dipping sauce of your choice (like sweet chili sauce, mango salsa, or a tangy lime sauce).

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

                  WANT TO SAVE THIS RECIPE?