Coconut Shrimp
Shrimp dredged in flour, egg, and a coconut-panko coating, then air-fried until golden brown.
ā±ļø Prep: 15 minš³ Cook: 6 min
Ingredients
| 1/2 cup | 120 ml | all-purpose flour |
| 2 | large eggs | |
| 2/3 cup | 160 ml | unsweetened coconut flakes |
| 1/3 cup | 80 ml | panko bread crumbs |
| 1 pound | 455 g | shrimp, peeled and deveined |
| ā | cooking spray |
Instructions
Ready in 21 min Ā· Prep 15 min Ā· Cook 6 min.
- Preheat air fryer to 400Ā°F (200Ā°C).
- Add flour to a shallow dish. Beat eggs in a second shallow dish. Combine coconut flakes and panko bread crumbs in a third shallow dish.
- Dredge shrimp in flour. Dip shrimp in egg, shaking off any excess. Dredge coated shrimp through the coconut mixture and press to adhere.
- Coat shrimp with cooking oil spray and place in 1 layer in the air fryer basket, working in batches as needed.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 400Ā°F (200Ā°C) and cook for 4 minutes. Flip shrimp using tongs and continue cooking until golden brown, about 4 minutes more. Lift the lid using the handle and set it on the silicone mat. Repeat with remaining shrimp.
Mealthy Tips: Make this gluten-free by using gluten-free all-purpose flour and gluten-free panko bread crumbs. Serve these as an appetizer or on top of a salad for added protein and flavor.