Description
This Air Fryer Coconut Shrimp recipe offers a crispy, flavorful seafood delight that's easy to prepare and perfectly golden using the air fryer. Marinated in olive oil and lemon juice, then coated with a blend of cornstarch, spices, and a crunchy coconut-panko crust, these shrimp are cooked to perfection in just minutes, making a delicious appetizer or main course.
Ingredients
Scale
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 small lemon)
- 1 pound large raw shrimp, tail on, peeled and deveined
Coating
- 3/4 cup cornstarch
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
- 3 large eggs
Garnish
- Chopped parsley (optional)
Instructions
- Prepare the marinade. In a small mixing bowl, whisk together the olive oil and lemon juice until well combined.
- Marinate the shrimp. Place the marinade in a large sealable plastic bag, add the uncooked shrimp, seal the bag, and slosh it around to coat the shrimp evenly. Refrigerate and let marinate for 30 minutes.
- Mix dry spices. In a shallow bowl, combine the cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare coconut-panko coating. Using a food processor or blender, grind the panko breadcrumbs and sweetened shredded coconut flakes into fine crumbs. Pour into another shallow bowl and set aside.
- Beat the eggs. In a third shallow bowl, beat the eggs until smooth.
- Preheat the air fryer. Set the air fryer to 350 degrees Fahrenheit and allow it to preheat fully.
- Coat the shrimp. Remove shrimp from marinade, then dip each shrimp into the cornstarch mixture, coating thoroughly. Next, dip into the beaten eggs, and finally coat with the panko-coconut mixture, ensuring each shrimp is well coated. Repeat for all shrimp.
- Shoot with cooking spray. Lightly spritz the coated shrimp with cooking spray to help crisp up the crust during cooking.
- Air fry the shrimp. Cook the shrimp in batches in a single layer without overcrowding the basket. Cook for 4 minutes, then shake the basket gently and cook for an additional 3 minutes or until shrimp are cooked through and crispy.
- Serve. Once all batches are cooked, garnish with chopped parsley if desired and serve immediately with your favorite dipping sauce.
Notes
- Store cooked shrimp in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked shrimp in a freezer-safe bag or container for up to 3 months.
- Reheat refrigerated or frozen shrimp in the microwave, air fryer, or skillet.
- For crispier shrimp, add an extra 1-2 minutes of cook time per batch.
- Pat shrimp dry before breading to help coatings stick better.
- Place shrimp in a single layer in the air fryer basket for even cooking, flipping each shrimp individually if preferred.
- Serve with sweet chili sauce or your favorite dip for enhanced flavor.
- For extra coconut flavor, add 1 teaspoon coconut extract to the marinade.
Nutrition
- Serving Size: 4 shrimp
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 210 mg
