Air Fryer Coconut Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are the star of this dish, providing a juicy and tender bite.

All-purpose flour: This is used as the first layer in the breading process to help the other coatings stick.

Eggs: Beaten eggs act as the binding agent to hold the panko breadcrumbs and shredded coconut onto the shrimp.

Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, giving the shrimp a perfect crunch.

Shredded coconut: Adds a sweet and tropical flavor to the shrimp, balancing the savory elements.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice to the shrimp.

To ensure your coconut shrimp come out perfectly crispy, make sure to press the panko and shredded coconut mixture firmly onto the shrimp. This helps the coating adhere better and creates a more even, golden crust. Additionally, avoid overcrowding the air fryer basket; cooking in batches if necessary will allow the hot air to circulate properly, ensuring each shrimp is cooked to perfection.

• large shrimp - Substitute with large scallops: Scallops have a similar texture and can be cooked in the same way as shrimp.

• all-purpose flour - Substitute with almond flour: Almond flour provides a similar coating and is a great gluten-free alternative.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This is a good vegan alternative.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• shredded coconut - Substitute with crushed nuts: Crushed nuts like almonds or pecans can add a similar texture and flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less pungent.

• To store your coconut shrimp, first allow them to cool completely at room temperature. This prevents condensation from forming, which can make the shrimp soggy.

• Once cooled, place the shrimp in an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispy texture.

• Store the container in the refrigerator for up to 3 days. When you're ready to enjoy them again, reheat in the air fryer at 350°F (175°C) for 3-4 minutes until they regain their crispiness.

• For freezing, arrange the cooled shrimp in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the shrimp are frozen solid.

• Transfer the frozen shrimp to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to eat, do not thaw the shrimp. Instead, place them directly in the preheated air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Serve your reheated coconut shrimp immediately with your favorite dipping sauce for the best taste and texture.

• Preheat your air fryer to 350°F (175°C). Arrange the leftover coconut shrimp in a single layer in the basket. Heat for 3-5 minutes, flipping halfway through, until they are crispy and warmed through.

• Alternatively, use an oven. Preheat to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper. Bake for 7-10 minutes, turning once, until they regain their crispy texture.

• For a quick microwave method, place the shrimp on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as the air fryer or oven.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the shrimp on the toaster oven tray and heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the shrimp in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Air fryer: This is the primary cooking device used to achieve the crispy texture of the coconut shrimp without deep frying.

• Mixing bowls: These are used to set up the breading station with flour, beaten eggs, and the panko-coconut mixture.

• Measuring cups: Essential for accurately measuring the flour, panko breadcrumbs, and shredded coconut.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Handy for dipping the shrimp into the flour, eggs, and panko-coconut mixture without getting your hands too messy.

• Air fryer basket: This is where you place the breaded shrimp in a single layer to cook.

• Cooking spray: Optional, but can be used to lightly coat the air fryer basket to prevent sticking.

• Serving plate: Used to serve the cooked shrimp immediately after they are done.

• Measuring spoons: Useful for measuring the salt and black pepper to season the shrimp.

• Spatula: Can be used to flip the shrimp halfway through the cooking process if needed.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to save on prep work.

Use pre-shredded coconut: Opt for pre-shredded coconut to cut down on preparation time.

Organize your breading station: Set up your breading station with flour, eggs, and panko-coconut mixture before you start to streamline the process.

Batch cooking: Cook the shrimp in batches to ensure even cooking and save time flipping each one individually.

Preheat the air fryer: Make sure to preheat your air fryer so it’s ready to go when you are.