Air Fryer Coconut Shrimp
This is a quick and easy recipe. This is a delicious dinner or shrimp appetizer to serve up.
Servings 2
Calories 227kcal
Ingredients
- 1 lb Shrimp
- 2 Eggs
- ¼ cup Flour
- ¼ cup Cornstarch
- ½ cup Shredded Coconut unsweetened
Sauce
- ¼ cup Sugar
- ¼ cup Ketchup
- ¼ cup White Vinegar
- ¼ cup Water
- 2 tbsp Chile oil
Instructions
- Combine all of the sauce ingredients and bring it to a boil, stirring frequently. Turn it off and let it cool completely.
- While that is cooling, peel and devein all of the shrimp.
- Whisk the eggs and place them in one bowl. Mix the flour and cornstarch into a second bowl. Mix the coconut and panko into the third bowl.
- Dip the shrimp in the flour and cornstarch bowl, then the egg wash bowl and then finally in the panko coconut bowl.
- Place battered shrimp in air fryer basket and spray with oil. Cook on 390 for seven minutes.
Notes
Instant Pot Duo Crisp - Ninja Foodi: You can make the shrimp in both of these devices. Just make sure to use the air crisping lid.
Coconut Option: You can use unsweetened coconut.
Shrimp Option: Make sure that you use fresh or thawed shrimp. Frozen shrimp will not work as the coating will not stick.
Flour Option: Use gluten free flour blend if you are sensitive.
Serving: Great to serve plain, with sauce, or buy a cocktail sauce for dipping.
Storage: Store leftover shrimp in the fridge or freeze for up to three months.
Don't Crowd Shrimp: Don't overlap the shrimp, make sure it is in an even layer in air fryer.
Nutrition
Serving: 1g | Calories: 227kcal | Protein: 46g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 1762mg | Potassium: 181mg | Vitamin C: 9mg | Calcium: 329mg | Iron: 5mg