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AirFryer Coconut Shrimp

Using your air fryer will lighten up this decadent dish. You can serve it as an appetizer or an entree.
Course: Beginnings, Middles
Cuisine: Hawaiian
Keyword: air fryer, chili sauce, coconut, shrimp

Ingredients

  • 3/4 cup Shredded Coconut, you can use sweetened or not
  • 3/4 cup Panko Bread Crumbs
  • 1/4 cup All-Purpose Flour
  • 3/4 tsp Kosher Salt
  • 1/2 tsp. Fresh Ground Pepper If you like a little more heat you can use red pepper flakes.
  • 2 lrg Eggs
  • 1 pound Raw, Large shrimp, peeled and deveined, tail-on
  • Sweet Chili Sauce, for serving

Instructions

  • Set up your dredging station:
    In shallow bowl, combine the flour salt and pepper.
    In another shallow bowl, beat the eggs slightly.
    In a third bowl, toss your coconut and panko together.
  • To dredge, always keep one hand dry. That way you have a hand to dip in dry ingredients to help coat, if needed.
    1- Dip shrimp into flour and shake off excess.
    2- Dip shrimp in egg mixture.
    3- Dredge shrimp in in the coconut/panko.
    Transfer to platter and repeat procdess until all shrimp are done.
  • Preheat your airfryer to 385°.
    Spray the basket with non-aersol non-stick cooking spray.
    Place shrimp in basket, so that they are not touching, in a single layer. You will have to work in batches.
    Cook shrimp, about 10 minutes, until they are cooked through. Check and flip at 5 minutes. You have to adjust time for your personal air fryer.
    Repeat.
  • Serve on a bed of shredded cabbage with Sweet Thai Chili sauce. You can get sauce in any grocey store.