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- 1 lb large shrimp, peeled and deveined - 1 cup unsweetened shredded coconut - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - Cooking spray or oil for spraying Each serving of these air fryer coconut shrimp has about 300 calories. The breakdown is as follows: - Protein: 20g - Carbohydrates: 30g - Fat: 15g This dish is a tasty way to enjoy shrimp while keeping it light and crispy. The mix of coconut and panko gives the shrimp a delightful crunch. You’ll love how easy it is to make this gourmet treat right at home. With a simple list of ingredients, anyone can enjoy this dish. You can even customize it with your favorite spices! To start, you need to prepare the shrimp. First, if the shrimp still have shells, peel them off. Next, devein each shrimp by making a small cut along the back. This removes the dark vein. Rinse the shrimp under cold water to clean them. After rinsing, pat them dry with paper towels. Dry shrimp help the coating stick better. Now, let’s set up your breading station. In a bowl, mix 1/2 cup of all-purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. This mix adds great flavor. In another bowl, whisk 2 large eggs until they are smooth. In a third bowl, combine 1 cup of unsweetened shredded coconut and 1 cup of panko breadcrumbs. This mix gives the shrimp a crunchy finish. Now for the fun part: breading and cooking the shrimp! First, take a shrimp and dredge it in the flour mixture, coating it well. Next, dip the floured shrimp into the egg, letting any excess drip off. Finally, roll the shrimp in the coconut-panko mix, pressing lightly. Before cooking, preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the breaded shrimp in a single layer, ensuring space between them for even cooking. Cook the shrimp for 8-10 minutes, flipping them halfway through. They should turn golden brown and crispy. Once cooked, remove them and repeat with any remaining shrimp. Enjoy these crispy delights with your favorite dipping sauce. To get that perfect crispy texture, drying the shrimp is key. Water can make the coating soggy. After rinsing, pat the shrimp dry with paper towels. This helps the breading stick well. For breading, a good process helps too. Start by dredging the shrimp in flour. Then dip them in beaten eggs before rolling them in the coconut and panko mix. Press lightly to ensure even coverage. Using cooking spray or oil can impact crispiness. Cooking spray is easy and quick. It also provides a light coat. On the other hand, oil can give a richer flavor. If you choose oil, use a light oil like canola or avocado. These oils can handle high heat well. Each method gives a nice crunch, so pick what you like best. For dips, sweet chili sauce pairs great with coconut shrimp. It adds a nice kick. You can also try spicy aioli for a creamy touch. When plating, arrange the shrimp in a circle. Add a small bowl of sauce in the center. This makes it look fancy and fun. A sprinkle of fresh herbs on top adds color too. Enjoy! {{image_2}} You can easily customize the flavor of your air fryer coconut shrimp. Here are some ideas: - Adding spices to the flour mixture: Mix in a pinch of cayenne pepper for heat, or try adding some curry powder for a unique twist. You can also use smoked paprika for a deeper flavor. - Using different types of shrimp: While large shrimp work best, medium or even jumbo shrimp can add variety to your dish. You can also try using shrimp with different flavors, like garlic or lemon-marinated shrimp. Switch up the breading for a different texture or dietary needs. - Coconut flour for gluten-free version: Use coconut flour instead of all-purpose flour. This swap will keep the shrimp crispy while making it gluten-free. - Other breadcrumb alternatives: If you want to avoid panko, try crushed cornflakes or almond flour. Both options add crunch and flavor. Pair your coconut shrimp with delightful sides to make a full meal. - Suggestions for accompaniments: Serve your shrimp with a tangy dipping sauce like sweet chili or spicy aioli. You could also try a zesty mango salsa for a fruity touch. - Pairing with sides like rice or salad: A bed of coconut rice or a fresh green salad can balance the rich flavors of the shrimp. You can also add a side of grilled veggies for extra color and nutrition. To keep your air fryer coconut shrimp fresh, use airtight containers. Glass or plastic containers work well for this. You can store them in the fridge for up to three days. Make sure they cool down before sealing. This helps keep them crispy longer. To reheat your shrimp and keep them crispy, use the air fryer. Preheat it to 350°F (175°C). Place the shrimp in a single layer. Heat for about 5 minutes. This method keeps them crunchy. Avoid using a microwave, as it makes them soggy. You can freeze coconut shrimp for later use. First, let them cool completely. Lay them on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat using the air fryer to restore crispiness. Yes, you can use frozen shrimp. Just make sure to thaw them properly before cooking. To thaw the shrimp, place them in the fridge overnight. If you need them fast, put them in a bowl of cold water for about 15-20 minutes. Change the water every few minutes to keep it cold. Once thawed, rinse and pat them dry with paper towels. This step helps ensure they are ready for a perfect crispy coating. To keep your shrimp crispy, avoid common mistakes. First, ensure the shrimp are dry before breading. Excess moisture makes it hard for the coating to stick. Second, do not overcrowd the air fryer basket. Each shrimp needs space for hot air to flow. Flip the shrimp halfway through cooking to brown both sides evenly. Finally, use cooking spray lightly to help achieve that golden, crispy finish. The right sauce enhances your coconut shrimp. Here are a few tasty options: - Sweet Chili Sauce: Just pour it from the bottle. It’s sweet and spicy. - Spicy Aioli: Mix mayo with a bit of sriracha for a creamy kick. - Mango Salsa: Chop fresh mango, red onion, and cilantro. Add lime juice for a fresh dip. These sauces are quick to make and pair well with the shrimp. Enjoy experimenting with flavors! You now know how to make delicious coconut shrimp from scratch. We covered the ingredients, preparation, and cooking process step-by-step. You learned tips for crispiness and explored various flavor options. Plus, I shared storage advice and answered common questions. You can impress friends and family with your tasty coconut shrimp. Enjoy experimenting and serving this dish your way!

Air Fryer Coconut Shrimp

Indulge in the delight of Crispy Air Fryer Coconut Shrimp with this easy recipe! Perfectly crunchy and bursting with flavor, these shrimp come together quickly, making them a fantastic appetizer or snack. Follow simple steps to create a tasty dish that's sure to impress. Ready to tantalize your taste buds? Click through to discover the full recipe and elevate your culinary skills today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Cooking spray or oil for spraying

Instructions
 

Start by preparing the shrimp. If they are still in the shell, peel and devein them, and then rinse under cold water. Pat them dry with paper towels.

    Set up a breading station: In one bowl, mix the all-purpose flour with garlic powder, salt, black pepper, and paprika. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

      Dredge each shrimp first in the flour mixture, coating well, then dip into the egg to allow the coconut and breadcrumb mixture to stick. Finally, roll the shrimp in the coconut-panko mixture, pressing lightly to ensure a good coating.

        Preheat the air fryer to 400°F (200°C) for about 5 minutes.

          Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the breaded shrimp in a single layer in the basket, making sure there is space between each shrimp for even cooking. You may need to do this in batches.

            Cook the shrimp in the air fryer for 8-10 minutes or until they are golden brown and crispy, flipping them halfway through the cooking time.

              Once they are cooked, remove the shrimp from the air fryer and repeat the process with any remaining shrimp.

                Serve hot with a dipping sauce of your choice, such as sweet chili sauce or a spicy aioli.

                  Prep Time: 15 mins | Total Time: 25 mins | Servings: 4