Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before breading so the coating sticks well.

What should I serve with coconut shrimp?

Sweet chili sauce, steamed rice, or a crisp green salad all make excellent companions for this dish.

How can I store leftovers?

Refrigerate leftovers in an airtight container for up to 2 days. Reheat them in the air fryer at 375°F for 3-4 minutes to bring back the crunch. [tasty-recipe id="16364"]

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Crispy Air Fryer Coconut Shrimp Recipe in 30 Minutes

Name: Air Fryer Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons olive oil, to toss with the crumb mixture; 2 tablespoons lemon juice, about 1 small lemon, whisked into the egg wash; 1 pound large raw shrimp, tails on, peeled and deveined; 3/4 cup cornstarch; 1 tablespoon chili powder; 3/4 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper, freshly ground black pepper; 1/4 teaspoon cumin; 1 cup Panko breadcrumbs; 3/4 cup sweetened shredded coconut flakes; 3 large eggs, beaten; chopped parsley, optional garnish

Description

Air Fryer Coconut Shrimp features plump, tender shrimp coated in a crunchy blend of Panko, sweetened coconut, and warm chili and cumin spices. It is perfect for quick weeknight dinners, appetizer platters, or game day snacks.

Ingredients

3 tablespoons olive oil, to toss with the crumb mixture
2 tablespoons lemon juice, about 1 small lemon, whisked into the egg wash
1 pound large raw shrimp, tails on, peeled and deveined
3/4 cup cornstarch
1 tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper, freshly ground black pepper
1/4 teaspoon cumin
1 cup Panko breadcrumbs
3/4 cup sweetened shredded coconut flakes
3 large eggs, beaten
chopped parsley, optional garnish

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Instructions

Make the Egg Wash: In a shallow bowl, whisk the 3 large eggs with the 2 tablespoons lemon juice until smooth and evenly combined.
Season the Cornstarch: In a second shallow bowl, stir together the 3/4 cup cornstarch, 1 tablespoon chili powder, 3/4 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, and 1/4 teaspoon cumin.
Prepare the Coconut Crumb: In a third bowl, combine the 1 cup Panko breadcrumbs, 3/4 cup shredded coconut, and 3 tablespoons olive oil, tossing with a fork until the crumbs are evenly moistened.
Bread the Shrimp: Pat the shrimp completely dry, dredge each one in the seasoned cornstarch, dip it in the egg wash, then press it firmly into the coconut crumb mixture.
Air Fry the Shrimp: Preheat the air fryer to 400°F for 3 minutes, arrange the shrimp in a single layer, and air fry for 6-8 minutes, flipping halfway, until golden and the shrimp are opaque.
Rest the Shrimp: Transfer the shrimp to a wire rack for 2 minutes so the coating sets and stays extra crisp.
Add the Garnish: Sprinkle with chopped parsley for a bright, fresh finish.
Serve Hot: Arrange the shrimp on a platter and serve immediately while the coating is at its crispiest.

Prep Time: 20 minutes
Cook Time: 10 minutes