Craving a tropical escape? These air fryer coconut shrimp are your delicious passport to island flavors. Perfectly crispy on the outside, tender and succulent on the inside, this recipe transforms simple ingredients into an impressive appetizer or main course. The magic lies in the air fryer, which delivers that coveted golden-brown crunch without deep frying, and the irresistible combination of sweet coconut and savory shrimp. Paired with a zesty orange-soy dipping sauce, these coconut shrimp are sure to be a hit.
Crispy Air Fryer Coconut Shrimp
Ingredients
Method
- Rinse and pat dry the shrimp. Season all sides of shrimp with smoked paprika, garlic powder, salt, and black pepper.
- Prepare your dredging stations: In the first bowl, add flour. In the second bowl, whisk the eggs. In the third bowl, combine coconut flakes and bread crumbs. Coat each shrimp first in flour, then dip in egg, and finally coat thoroughly with the coconut/bread crumb mixture.
- Lightly coat your air fryer basket with oil spray. Arrange the coated shrimp in a single layer, ensuring not to overcrowd. Cook in batches if necessary. Lightly spray the tops of the coated shrimp with oil.
- Air Fry at 380°F (190°C) for 10-14 minutes, or until the crust is golden brown and crispy. Flip after 8 minutes if needed for even cooking. Cooking times may vary based on shrimp size.
- Prepare the Dipping Sauce: In a small bowl, whisk together the orange marmalade, rice vinegar, and soy sauce until smooth. Set aside.
- Serve the crispy coconut shrimp immediately with the dipping sauce.
Notes
– Don’t overcrowd the air fryer basket; cook in batches for maximum crispiness.
– Adjust cooking time based on the size of your shrimp.
– For extra kick, add a pinch of cayenne pepper to the bread crumb mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Ensure shrimp are completely dry before coating for best adhesion.
- Don’t overcrowd the air fryer basket; cook in batches for maximum crispiness.
- Adjust cooking time based on the size of your shrimp.
- For extra kick, add a pinch of cayenne pepper to the bread crumb mixture.
Enjoy these delightful coconut shrimp as a quick appetizer or a light main course. Experiment with different dipping sauces to find your perfect tropical pairing!
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Frequently asked questions
How do I make air fryer coconut shrimp extra crispy?
For maximum crispiness, ensure your shrimp are patted completely dry before breading. Use a generous coating of panko breadcrumbs mixed with shredded coconut. Don’t overcrowd the air fryer basket; cook in batches if necessary to allow hot air to circulate effectively for even crisping.
Can I make air fryer coconut shrimp ahead of time?
It’s best to cook coconut shrimp just before serving for optimal crispiness. However, you can prepare the shrimp (peel, devein, and bread) a few hours in advance and refrigerate them on a baking sheet. Cook them directly from the refrigerator, adding a minute or two to the cooking time.
What do you serve with air fryer coconut shrimp?
Sweet chili sauce is a classic dipping sauce that pairs wonderfully. For a full meal, serve with steamed rice, a fresh slaw, or a side of pineapple salsa. A squeeze of lime juice over the cooked shrimp also adds a bright, refreshing flavor.
How long do air fryer coconut shrimp last in the fridge?
Leftover air fryer coconut shrimp are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for no more than 1-2 days. Reheat them in the air fryer or oven at around 375°F (190°C) for a few minutes to regain some crispiness.
