Air Fryer Coconut Shrimp
This easy Air Fryer Coconut Shrimp is just as crispy as you expect, but without the deep frying! A healthy side or dinner with a gluten free option!
Servings 4 People, as an appetizer
- 8 oz Large raw shrimp, tail on and deveined
- 2 Tbsp White whole wheat flour
- 1 Egg
- 6 Tbsp Panko
- 6 Tbsp Unsweetened coconut flakes
- Thai sweet chili sauce, for dipping
Remove the shell from the shrimp, leaving the tail on and pat the shrimp dry gently with a paper towel. Sprinkle with salt.
Place the flour in a shallow, rimmed plate. Place the egg in a small bowl and mix the panko and coconut together in a separate shallow, rimmed plate.
Hold the tail of the shrimp and dredge in the flour. Then, dip into the egg, shaking off any excess. Finally, dip the shrimp in the panko mixture, coating well and place into the mesh basket of your air fryer. Repeat with all the shrimp, leaving a little room between the shrimp in the basket. Season again generously with salt.
Spray the tops with avocado oil spray and cook at 400 degrees for 3 minutes. Flip the shrimp and cook another 3-4 minutes until pink and opaque.
Dip into sauce and DEVOUR!
Calories: 313kcal | Carbohydrates: 26.4g | Protein: 17.3g | Fat: 17.1g | Saturated Fat: 13.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 136.5mg | Sodium: 159mg | Potassium: 17.3mg | Fiber: 4.1g | Sugar: 3g | Vitamin A: 1.5IU | Calcium: 5.3mg | Iron: 8.5mg