Air Fryer Coconut Shrimp

This Air Fryer Coconut Shrimp recipe resembles your number one café style form yet just better because I skirt the weighty oil and profound searing technique

Air fryer shrimp are so snappy and simple to make and they are the same, if worse than one of your number one eatery hors d’oeuvres. Made noticeable all around fryer, these better-seared coconut shrimp are made with simply a modest bunch of fixings and without the requirement for a ton of oil. It’s so fast and simple to cook shrimp noticeable all around fryer and this formula is my top choice!

I can’t disclose to you how heavenly this coconut shrimp formula is! Superbly firm and delicious, however such a great deal better for you! Wonderful as a canapé, party nibble or to add to your supper plate of mixed greens.

Air Fryer Coconut Shrimp

Recipe by Cecily CarolineCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

304

kcal

This Air Fryer Coconut Shrimp recipe resembles your number one café style form yet just better because I skirt the weighty oil and profound searing technique

Ingredients

  • Sweet chili sauce for serving

  • Cooking spray

  • ¼ cup panko breadcrumbs

  • ¾ cup unsweetened shredded coconut

  • 2 large eggs

  • ¼ teaspoon black pepper

  • ½ teaspoon salt

  • ¼ cup all-purpose flour

  • 1 pound shrimp raw, large, peeled and deveined with tails attached

Directions

  • 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.

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