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- 1 lb large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and black pepper - Coconut oil spray or regular cooking spray for greasing When making Air Fryer Coconut Shrimp, the right ingredients are key. You will want to use large shrimp for the best texture. Look for shrimp that are already peeled and deveined. This saves time and effort. Choosing your coconut is important too. Shredded coconut can be sweetened or unsweetened. Sweetened coconut adds a nice touch if you want a sweeter flavor. Unsweetened coconut will give you a more classic taste. The panko breadcrumbs are essential for getting that crunchy texture. They help the shrimp crisp up nicely in the air fryer. For the coating, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. This seasoning blend gives the shrimp great flavor. The eggs help the coating stick to the shrimp while they cook. Lastly, choose a cooking spray. Coconut oil spray works well, but any cooking spray will do. Just make sure to coat the basket lightly for easy removal. Use these ingredients, and you will create a dish that is both crunchy and full of flavor. Enjoy the process of making your coconut shrimp! Start by patting the shrimp dry with paper towels. This step is vital. Removing moisture helps the coating stick well. If the shrimp are wet, the coating may fall off during cooking. A dry shrimp means a crispy treat! Next, set up three shallow dishes. In the first dish, mix flour with salt, black pepper, garlic powder, onion powder, and paprika. This spice mix adds great flavor. In the second dish, beat the eggs until they blend fully. The eggs act as glue for the coating. In the third dish, combine shredded coconut with panko breadcrumbs. This mix will give your shrimp that crunchy texture. Now, it’s time to coat the shrimp. Take one shrimp and dip it into the seasoned flour. Shake off any extra flour. Then, dip it into the egg wash, allowing excess egg to drip off. Finally, press the shrimp into the coconut-panko mixture. Make sure it is well-coated by pressing down gently. Repeat this for all shrimp. Before cooking, preheat your air fryer to 375°F (190°C). This takes about 5 minutes. Once ready, place the coated shrimp in a single layer in the air fryer basket. Don't overcrowd them to ensure crispiness. Lightly spray the shrimp with coconut oil. Cook for 8 to 10 minutes, flipping halfway through. This helps them cook evenly and get a golden brown color. After cooking, check if the shrimp are done. They should look opaque and not translucent. If they still seem raw, air fry for another 2 to 3 minutes. This ensures you get that perfect, juicy shrimp every time. Once cooked, carefully remove the shrimp from the air fryer. Let them cool for a minute. Serve them warm with your favorite dipping sauces. Great options include sweet chili sauce, mango salsa, or a zesty lime sauce. For a nice touch, arrange the shrimp on a colorful plate with a few lime wedges. Enjoy your crunchy coconut shrimp! To get that perfect crunch, start with dry shrimp. Pat them with paper towels before coating. This step helps the coating stick well. Next, cook at 375°F (190°C) for 8-10 minutes. Flip the shrimp halfway for even cooking. You can play with flavors in this recipe. Try adding spices like cayenne for heat. Adjust the sugar in your coconut too. Sweetened coconut gives a different taste than unsweetened. Don't be afraid to mix and match! Avoid overcrowding the air fryer basket. If the shrimp are too close, they won't cook evenly. Also, use cooking spray. This step ensures all sides get crispy. A light spray can make a big difference! {{image_4}} You can easily make this dish gluten-free. Substitute regular breadcrumbs with gluten-free breadcrumbs. This simple swap keeps the crunch while making it safe for those with gluten issues. Adjust your coating process slightly. Ensure your hands and tools are clean to avoid cross-contamination. Want a kick? Add cayenne pepper or chili flakes to the breading mix. This adds heat to each bite. Pair your spicy coconut shrimp with zesty sauces, like a spicy chili sauce or a tangy mango salsa. The flavors will blend beautifully. If you prefer baking, it’s simple! Preheat your oven to 425°F (220°C). Place the coated shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through. The shrimp will be crispy and golden without the air fryer. To keep your coconut shrimp fresh, use proper storage containers. Airtight containers work best. Place the cooled shrimp inside and seal tightly. Store them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. When you're ready to eat your leftovers, the air fryer is your best friend. Preheat it to 350°F (175°C). Place the shrimp in a single layer. Heat them for about 5 minutes. This method helps keep them crispy. If you don’t have an air fryer, you can use the oven. Set it to 350°F (175°C) and bake for 10 minutes. Avoid microwaving, as this can make them soggy. If you want to freeze your coconut shrimp, it's easy! For uncooked shrimp, coat them as usual, then place them on a baking sheet. Make sure they don’t touch each other. Freeze until solid, then transfer them to a freezer bag. For cooked shrimp, let them cool first. Store them in an airtight container. They can last for up to three months. When you're ready to eat frozen shrimp, thaw them in the fridge overnight. This method keeps them safe and tasty. It takes about 8 to 10 minutes to cook coconut shrimp in an air fryer. Preheat your air fryer to 375°F (190°C) for five minutes. Place the shrimp in a single layer. Flip them halfway through for even cooking. If they need more time, air fry for an extra 2 to 3 minutes. Always check that the shrimp turn opaque and no longer look translucent. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in cold water for about 15 to 20 minutes. Once thawed, pat them dry with paper towels. This step helps the coating stick better. You can follow the same breading process for the frozen shrimp. Some great dipping sauces for coconut shrimp include: - Sweet chili sauce - Mango salsa - Zesty lime sauce These sauces add a nice contrast to the shrimp's crunch and sweetness. Try different sauces to find your favorite pairing! Yes, you can double the recipe. Just make sure your air fryer can handle the extra shrimp. Cook them in batches if needed. Keep an eye on the cooking time, as adding more shrimp might change how long they need in the fryer. Always check for that golden, crispy finish! You now have a clear guide to making perfect coconut shrimp in an air fryer. We covered the main ingredients, step-by-step instructions, and helpful tips. I shared ways to customize the recipe and how to store leftovers. With this knowledge, you can impress anyone with your cooking skills. Remember to enjoy the cooking process and make it fun. Dive into your kitchen and make this tasty dish today!

Air Fryer Coconut Shrimp

Delight in these crunchy air fryer coconut shrimp that are sure to impress your taste buds! With just a handful of ingredients, this recipe features succulent shrimp coated in a crispy coconut-panko blend, making it a simple yet delicious appetizer or snack. Perfectly cooked in the air fryer, these bites are golden, crunchy, and packed with flavor. Don't miss out—click through to explore the full recipe and serve up this tasty dish today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (choose between sweetened or unsweetened based on your preference)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and black pepper to taste

Coconut oil spray or a regular cooking spray for greasing

Instructions
 

Prepare the Shrimp: Start by patting the shrimp dry using paper towels. This step is crucial as it removes moisture, enabling the coating to adhere better.

    Set Up Your Breading Station: Arrange three shallow dishes in a row. In the first dish, combine the all-purpose flour with salt, black pepper, garlic powder, onion powder, and paprika. In the second dish, beat the eggs until fully combined. In the third dish, mix together the shredded coconut and panko breadcrumbs evenly.

      Coat the Shrimp: Take one shrimp and first dip it into the seasoned flour mixture, shaking off any excess flour. Next, immerse it into the beaten eggs, gently allowing any excess egg to drip back into the dish. Finally, press the shrimp into the coconut-panko mixture, ensuring it’s well-coated by pressing down slightly to help the coating adhere. Repeat this process for all shrimp.

        Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure even cooking.

          Air Fry the Shrimp: Carefully place the coated shrimp in a single layer in the air fryer basket, making sure not to overcrowd them. Lightly spray the shrimp with coconut oil or your chosen cooking spray. Cook them for 8-10 minutes, flipping the shrimp halfway through the cooking time to achieve an even golden brown and crispy texture.

            Check for Doneness: After the cooking time has elapsed, check that the shrimp are fully cooked - they should have turned opaque and no longer appear translucent in the center. If they require more cooking, air fry for an additional 2-3 minutes until they reach the desired doneness.

              Serve: Once cooked, carefully remove the shrimp from the air fryer and let them cool for a moment. Serve the warm shrimp with your favorite dipping sauces – consider pairing them with sweet chili sauce, mango salsa, or a zesty lime sauce for an extra flavor kick.

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