Teresa's Recipes
Air Fryer Coconut Shrimp
Indulge in the tropical flavors of these crispy Air Fryer Coconut Shrimp, where plump, juicy shrimp are enrobed in a golden, crunchy coating of toasted coconut and breadcrumbs. Perfectly cooked in an air fryer, this dish brings a lighter version of a beloved classic, offering a guilt-free yet mouthwatering appetizer or main course. Serve them with a zesty sweet chili sauce for a delightful contrast that will transport your taste buds to a sun-soaked beach.
Ingredients
- 1 pound, peeled and deveined Large shrimp
- 1, beaten Egg
- 1 cup Breadcrumbs
- 1 cup, unsweetened Coconut flakes
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 cup, for dipping Sweet chili sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 10g
- Carbs: 30g
- Protein: 25g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a shallow bowl, combine the coconut flakes, breadcrumbs, salt, and pepper. Mix until evenly distributed.
- Dip each shrimp into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the coconut mixture, pressing gently to adhere.
- Arrange the coated shrimp in a single layer in the air fryer basket, ensuring they do not overlap.
- Cook the shrimp for 5 minutes, then carefully flip each shrimp and cook for an additional 5 minutes, or until golden brown and crispy.
- Once cooked, remove the shrimp from the air fryer and serve immediately with sweet chili sauce for dipping.
Tips
- For an extra kick, consider adding a pinch of cayenne pepper to the coconut mixture.
- You can substitute panko breadcrumbs for a lighter, crispier coating.
- If you prefer a more pronounced coconut flavor, use sweetened coconut flakes instead of unsweetened.