Coconut Breaded Shrimp

Name: Coconut Breaded Shrimp (Air Fryer)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: About 20 shrimp
Ingredients: 1 lb large shrimp, peeled and deveined (tail-on for a handle); 1/3 cup all-purpose flour; 2 large eggs, beaten; 1 cup sweetened shredded coconut; 1/3 cup panko breadcrumbs; 1/4 teaspoon salt; Oil spray; [For dipping] Sweet chili sauce or orange marmalade mixed with a pinch of cayenne

Yield

Prep

Total

About 20 shrimp

13m

Spray SurfaceMeal-Prep

Classic Coconut See all on food page →

Coconut shrimp in the air fryer is crispy on the outside, juicy on the inside, and requires less oil than deep frying. This version uses sweetened shredded coconut and panko breadcrumbs for the perfect crisp-to-coconut ratio. The recipe and air frying directions are all here.

Ingredients

1 lb large shrimp, peeled and deveined (tail-on for a handle)
1/3 cup all-purpose flour
2 large eggs, beaten
1 cup sweetened shredded coconut
1/3 cup panko breadcrumbs
1/4 teaspoon salt
Oil spray

For dipping:

Sweet chili sauce or orange marmalade mixed with a pinch of cayenne

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Season it upThis variation is self-seasoned — Try the Chili Lime pack on the shrimp before breading for extra kick.

Steps

01Pat the shrimp dry.
02Set up a breading station: flour, beaten eggs, coconut mixed with panko and salt.
03Dredge each shrimp in flour, dip in egg, then press firmly into the coconut-panko mixture.
04Spray all sides with oil. The coconut needs oil to toast golden instead of staying pale.
05Ready for the air fryer.

The coconut-panko mix is the key. All coconut falls off because there's nothing structural holding it together. All panko doesn't give you the coconut flavor. Mixed together, the panko provides the crunch structure and the coconut provides the flavor and texture. Spray generously with oil or the coconut stays white and raw-tasting.

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