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Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp

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This halal-friendly Air Fryer Coconut Shrimp offers a restaurant-quality crunch with tropical flavors, using significantly less oil than deep frying. Perfect as an appetizer or a light family dinner.

Ingredients

Scale

1 lb Large Shrimp
1 cup Unsweetened Shredded Coconut
1/2 cup Panko Breadcrumbs
1/3 cup All-Purpose Flour
2 large Eggs
1 tsp Garlic Powder
1/2 tsp Smoked Paprika
To taste Salt and Black Pepper
As needed Cooking Oil Spray

Instructions

  1. Prepare the Stations: Set up three shallow bowls. Place the flour mixed with garlic powder, paprika, salt, and pepper in the first bowl. Put the beaten eggs in the second bowl. Mix the shredded coconut and panko breadcrumbs in the third bowl
  2. Dredge the Shrimp: Hold a shrimp by the tail. Coat it lightly in the seasoned flour and shake off any excess
  3. Dip in Egg: Submerge the floured shrimp into the beaten egg wash, ensuring it is fully coated
  4. Apply the Coconut: Press the shrimp firmly into the coconut and panko mixture so the coating adheres to all sides
  5. Preheat the Air Fryer: Set your air fryer to 390°F (200°C)
  6. Arrange in Basket: Lightly spray the air fryer basket with oil. Place the shrimp in a single layer without letting them touch
  7. Cook: Air fry for 8 to 10 minutes, flipping the shrimp halfway through the cooking time
  8. Check for Doneness: Once the shrimp are golden brown and opaque in the center, remove and serve immediately

Notes

Always pat your shrimp dry with a paper towel before starting to ensure the coating stays crispy.

Do not overcrowd the air fryer basket; air must circulate around each piece to crisp evenly.

Use a high-quality oil mister instead of non-stick sprays with additives to protect your air fryer basket.

Leftovers can be stored in an airtight container in the refrigerator for up to two days.

Reheat in the air fryer at 350°F for 3 to 4 minutes to restore texture; avoid the microwave as it makes the coating rubbery.

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