Description
Crispy and flavorful Air Fryer Coconut Shrimp made with a zesty lemon marinade, a crunchy panko and coconut coating, perfect as an appetizer or main dish. Ready in less than an hour, this recipe offers a deliciously light alternative to traditional fried shrimp.
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 Mixture
- ¾ cup cornstarch
- 1 tablespoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ teaspoon cumin
Breading
- 1 cup Panko breadcrumbs
- ¾ cup sweetened shredded coconut flakes
- 3 large eggs
Garnish (Optional)
- Chopped parsley
Instructions
- Prepare marinade: In a small mixing bowl, whisk together olive oil and lemon juice until combined.
- Marinate shrimp: Place the marinade into a large sealable plastic bag and add the uncooked shrimp. Seal the bag and gently slosh to coat shrimp evenly. Refrigerate and marinate for 30 minutes.
- Mix dry coating: In a shallow bowl, combine cornstarch, chili powder, salt, dried basil, pepper, and cumin. Set aside.
- Prepare breading: Using a food processor or blender, grind Panko breadcrumbs and shredded coconut into fine crumbs. Transfer to another shallow bowl.
- Beat eggs: In a third shallow bowl, beat the eggs until smooth.
- Preheat air fryer: Preheat air fryer to 350 degrees Fahrenheit for optimal crispiness.
- Coat shrimp: Remove shrimp from marinade and pat dry if needed. Dip each shrimp into cornstarch mixture first, coating thoroughly.
- Egg wash: Dunk the coated shrimp into the whisked eggs, ensuring full coverage.
- Final coating: Coat the shrimp with the panko and coconut crumbs mixture, pressing lightly to adhere. Repeat for all shrimp.
- Prepare for cooking: Lightly spray shrimp with cooking spray to encourage browning and crispiness.
- Cook shrimp: Place shrimp in a single layer in the air fryer basket without overcrowding. Cook for 4 minutes, then shake the basket or flip each shrimp individually, and cook for an additional 3 minutes until cooked through and crispy.
- Serve: Garnish with chopped parsley if desired. Serve immediately with your favorite dip, such as sweet chili sauce.
Notes
- Store cooked coconut 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 using the microwave, air fryer, or a skillet for best texture.
- For extra crispiness, add 1-2 minutes more cooking time per side when air frying.
- Always preheat the air fryer before cooking for maximum crispiness.
- Pat shrimp dry before breading to help coating stick better.
- Arrange shrimp in a single layer without touching in the air fryer basket to avoid soggy spots.
- Instead of shaking the basket, you can flip each shrimp individually for more even cooking.
- A sweet chili sauce or similar dip pairs wonderfully with this recipe.
- For enhanced coconut flavor, add 1 teaspoon of coconut extract to the marinade.
Nutrition
- Serving Size: 4 shrimp
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg
