Air fryer coconut shrimp

Air Fryer Coconut Shrimp

Air fryer coconut shrimp are so quick and easy to make and they are just as good, if not better than one of your favorite restaurant appetizers. Made in the air fryer, these healthier fried coconut shrimp are made with just a handful of ingredients and without the need for a lot of oil. It’s so quick and easy to cook shrimp in the air fryer and this recipe is my favorite!

Here is the quick recipe for Air Fryer Coconut Shrimp:
Ingredients
  • 1 pound shrimp raw, large, peeled, and deveined with tails attached
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¾ cup unsweetened shredded coconut
  • ¼ cup panko breadcrumbs
  • Cooking spray
  • Sweet chili sauce for serving
Instructions
  • Preheat the air fryer to 360°F. When heated, spray the basket with cooking spray.
  • Combine the flour, salt, and pepper in one shallow bowl. Whisk the eggs in a second shallow bowl. Then combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
  • Dip the shrimp into the flour mixture, shaking off any excess.
  • Then dredge the shrimp into the eggs, and finally into the coconut panko mixture, gently pressing to adhere.
  • Place the coconut shrimp in the air fryer so they are not touching, and spray the top of the shrimp.
  • Cook for 10-12 minutes, flipping halfway through.
  • Garnish with chopped parsley, and serve immediately with sweet chili sauce, if desired.
Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.

Freezing Instructions: You can freeze the coconut shrimp for up to 3 months. Cool them completely then store them in an airtight bag after. To reheat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

  • Instead of the eggs, you can use flax eggs. Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water. Let the mixture sit for 10 minutes before dredging the shrimp in it. You can also use low-fat buttermilk.
  • Instead of all-purpose flour, you can use almond flour or coconut flour.
  • If you prefer not to use breadcrumbs, you can just use the shredded coconut, although they will not be as crispy on the outside.

Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition
Calories: 304kcal | Carbohydrates: 13g | Protein: 28g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 368mg | Sodium: 1237mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 4mg
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