Sometimes Coconut Shrimp is the just the right answer – crispy, tender, and bursting with tropical flavors. Paired with a tangy mango marmalade dipping sauce, they’re perfect for any occasion.
Whenever I’d head back to Long Island, my mom would often whip up her coconut shrimp – she knew it was my one of my favorites. Her usual way was baking them, but ever since I got into air frying, that’s been my go-to method.
WHAT IS COCONUT SHRIMP?
Coconut shrimp is a popular dish where shrimp are coated in a mixture of shredded coconut and breadcrumbs, then typically deep-fried, baked, or air-fried until crispy. The coconut adds a sweet and crunchy outer layer to the shrimp, making it a delicious and flavorful appetizer or main dish.
COCONUT SHRIMP INGREDIENTS:
- Shrimp – I like 16/20 or at least extra large or jumbo for this recipe
- Coating: Shredded coconut, breadcrumbs, flour, garlic & onion powder, paprika, salt and pepper
- Binder: Eggs
HOW TO DEVEIN SHRIMP
Before you start cooking, it’s essential to prepare the shrimp. If your shrimp haven’t been prepped already, you’ll need to peel and devein them.
Here’s how:
- Hold the shrimp firmly in one hand and use the other hand to grasp the legs and shell.
- Gently peel off the shell, starting from the legs and working your way towards the tail, leaving the tail intact for a handle for dipping.
- Once the shell is removed, you’ll notice a dark vein running along the back of the shrimp. This is the digestive tract and should be removed.
- To devein the shrimp, use a small, sharp knife or a shrimp deveiner. Make a shallow incision along the back of the shrimp, following the line of the vein.
- Use the tip of the knife or deveiner to lift out the vein and discard it. Rinse the shrimp under cold water to remove any remaining debris.
- Pat the shrimp dry with paper towels before proceeding with the recipe.
How to Make Coconut Shrimp:
Steps to Make:
- Preheat your air fryer to 375°F.
- Set up a breading station with three shallow bowls: one with flour, one with a mixture of shredded coconut, panko breadcrumbs, spices and one with beaten eggs.
- Take each shrimp, dredge it in the flour, dip it into the beaten eggs, and then coat it with the coconut-panko mixture, pressing gently to ensure the coating sticks.
- Place the coated shrimp in a single layer in the air fryer basket, making sure they don’t overlap.
- Lightly spray the coated shrimp with cooking spray to help them crisp up.
- Air fry the shrimp for 8-10 minutes, flipping halfway through, until they are golden brown and cooked through.
Make Ahead and Storage:
- Make-Ahead and Storage: Although these coconut shrimp are best enjoyed immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°) if needed.
- For storage: Cover the shrimp and refrigerate for up to 3 days. If you wish to freeze them after cooking, they can be stored covered for up to 3 months.
- Reheating Instructions: To reheat, place the desired amount of coconut shrimp on a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked shrimp, arrange them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.
WHAT TO PAIR WITH COCONUT SHRIMP:
- Cilantro Rice: Fragrant cilantro rice is the perfect companion to coconut shrimp. Made with fluffy jasmine rice and fresh cilantro, it offers a burst of flavor and aroma that complements the tropical essence of the shrimp.
- Coleslaw: Creamy coleslaw, with its crunchy cabbage and carrots, provides a refreshing contrast to the crispy texture of the coconut shrimp. The tangy dressing adds a hint of acidity that balances the richness of the dish.
- Sweet Potato Fries: Baked or air-fried sweet potato fries make a delicious and healthier alternative to traditional fries. Their natural sweetness pairs beautifully with the coconut shrimp, adding a touch of sweetness to each bite.
AIR FRYER COCONUT SHRIMP
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PrintCrispy Air Fryer Coconut Shrimp
- Total Time: 30-40 min
- Yield: 4 servings 1x
Description
These air fryer coconut shrimp are a healthier alternative to traditional fried shrimp with a delicious coconut breadcrumb coating and sweet dipping sauce.
Ingredients
- 1 lb. Jumbo Shrimp, peeled and deveined
- 1 Cup Shredded sweet coconut flakes
- 1 Cup Panko breadcrumbs
- ½ Cup Flour
- 2 Large Eggs, beaten
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Paprika
- Salt and pepper, to taste
- Cooking spray or oil
Mango Marmalade Dipping Sauce:
- ½ Cup Orange marmalade
- ½ Cup Canned diced mango, drained
- 2 Tbsp. Sweet chili sauce
- 1 Tbsp. Lime juice
- 1 Tbsp. Soy sauce
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
- Prepare Breading Station: Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. In the third bowl, beat the eggs.
- Coat Shrimp: Take each shrimp, dredge it in the flour, dip it into the beaten eggs, and then coat it with the coconut-panko mixture, pressing the mixture onto the shrimp to adhere.
- Arrange in Air Fryer: Place the coated shrimp in a single layer in the air fryer basket, making sure they are not touching each other. You may need to cook the shrimp in batches.
- Air Fry: Lightly spray the coated shrimp with cooking spray. Air fry for 8-10 minutes or until the shrimp are golden brown and cooked through. Flip the shrimp halfway through the cooking time for even browning.
- Prepare Dipping Sauce: While the shrimp are cooking, in a small saucepan, combine the orange marmalade, canned diced mango (drained), sweet chili sauce, lime juice, and soy sauce. Heat the sauce over medium heat, stirring occasionally, until the ingredients are well combined and the sauce is heated through.
- Serve: Once the coconut shrimp are cooked, transfer them to a serving plate. Serve them with the cooled (and chilled) prepared dipping sauce.
- Prep Time: 15-20 min
- Cook Time: 10-12 min
- Category: Dinner
- Method: air fryer
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sodium: 600 mg
- Fat: 14 gr
- Saturated Fat: 10 gr
- Carbohydrates: 31 gr
- Fiber: 2 gr
- Protein: 27 gr
- Cholesterol: 250 mg
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