These fantastically flavorful Air Fryer Coconut Shrimp are super crispy thanks to a coconut and panko breading! They’re incredibly delicious and an amazing appetizer when entertaining or when you’re craving a crispy shrimp snack!
INGREDIENTS :
2 pounds of giant shrimp (peeled and deveined, optional tail removal)
2 large egg mixture (beaten)
1 ½ cup panko bread crumbs
1 cup shredded unsweetened coconut
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon garlic powder
HOW TO MAKE IT :
Set up your dredge station: Place eggs in a small bowl or shallow dish and beat until well combined. In a second bowl or shallow dish, combine the panko breadcrumbs, shredded coconut, flour and seasonings (salt, bell pepper, paprika, garlic powder).
Coat your peeled and deveined thawed (if frozen) shrimp first in the beaten egg, then in the coconut breadcrumb mixture. Press the crumb mixture firmly onto all sides of your coated shrimp. Place breaded shrimp on your air fryers (or basket) that have been sprayed with non-stick cooking spray, leaving space between shrimp so they are not overcrowded.
Preheat your air fryer to 400 ° C, place the drip pan on the bottom of the cooking chamber of the air fryer and set your Instant Pot Vortex Plus to 205 minutes.
Your Vortex Plus will indicate when to add food, place your trays in the air fryer and cook until indicated to rotate food. Switch tray positions and continue cooking until the timer goes off. Remove shrimp and serve with dip.
For one basket air fryerOnce your air fryer is preheated, add the shrimp and cook in batches. Cook for 12 minutes, turning halfway through. Remove shrimp when done and serve.
