These easy Air-Fryer Coconut Shrimp are just as crispy as you’d expect, but without the deep-frying!
Would you judge me if I told you that this is the first time in my life that I have ever had coconut shrimp? We just didn’t eat these things growing up in Canada. But then I moved down to the States, and they were everywhere!
Since you guys know I love my air fryer, I figured it would be the perfect foray into a homemade batch of coconut shrimp. And boy oh boy, let me just tell you: I was right.
The best part about this recipe is that you can still have all the crunch and crispy goodness of deep-fried food without actually deep-frying. Yeah, it’s the truth! This air-fryer coconut shrimp is just as good, in my opinion, as the deep-fried version you know and love.
Are air-fryer coconut shrimp healthy?
Air-fryer coconut shrimp can definitely be a healthy option, especially when you’re comparing it to traditional deep-fried coconut shrimp. The air fryer lets you reduce the amount of added oil, which keeps the recipe fairly light and cuts down on excess calories. Shrimp are naturally high in protein and low in calories, and the shredded coconut adds a little bit of fiber. It’s the perfect recipe for a snack or appetizer!
What is Panko?
There are breadcrumbs, and then there’s panko. Made from crustless, baked white bread, these crispy, flake-like crumbs have a much coarser texture than regular breadcrumbs and are somewhat drier. Popular in Japanese cuisine, panko gives food a thicker, more robust coating. It absorbs less oil and fries up super crispy, making anything it’s used on totally irresistible. Panko can be used for both breading and as a binding agent in meatballs or meatloaf. You can even use it to add a crispy layer to casseroles and other oven dishes. Preferably, panko should be stored in the fridge in an airtight container. It will stay fresh for at least six months.
How to make ahead and store
To store any leftovers, place the cooked coconut shrimp in an airtight container in the fridge, where they’ll last for up to 3 days. You can also freeze them for up to 3 months. In that case, flash freeze them on a baking sheet first for about 1 hour before transferring them to a Ziploc bag. When you’re ready to reheat, pop the shrimp back into the air fryer at 350 degrees Fahrenheit for a few minutes so they get nice and crisp. Avoid microwaving, as it can make the coating soggy.
Serving Suggestions
This tasty shrimp is flavorful and delicious all on its own, but if you love to dip, I recommend a homemade Sweet Chili Sauce or this Easy Honey-Mustard Dipping Sauce as the perfect accompaniment. This Shrimp Sauce would be a fitting way to spice these up, too!
Recipe
Ingredients
- 8 ounces large, raw shrimp tail on and deveined
- Salt
- 2 tablespoons white whole-wheat flour
- 1 egg
- 6 tablespoons panko breadcrumbs
- 6 tablespoons unsweetened coconut flakes
- Thai sweet chili sauce for dipping
Instructions
- Remove the shell from the shrimp, leaving the tail on. Gently pat the shrimp dry with paper towel. Sprinkle with salt.
- Place the flour in a shallow, rimmed plate. Place the egg in a small bowl and mix the panko and coconut together in a separate shallow, rimmed plate.
- Hold the tail of the shrimp and dredge in the flour. Then, dip into the egg, shaking off any excess. Finally, dip the shrimp in the panko mixture, coating well. Place into the mesh basket of your air fryer. Repeat with all the shrimp, leaving a little room between the shrimp in the basket. Season again generously with salt.
- Spray the tops with avocado oil spray and cook at 400 degrees Fahrenheit for 3 minutes. Flip the shrimp and cook another 3-4 minutes, until pink and opaque.
- Serve with Thai sweet chili sauce for dipping.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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