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!
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 7 minutesminutes
Total Time 22 minutesminutes
Servings 4People, as an appetizer
Calories 313kcal
Author FoodFaithFitness
Ingredients
8ozLarge raw shrimp,tail on and deveined
2TbspWhite whole wheat flour
1Egg
6TbspPanko
6TbspUnsweetened coconut flakes
Salt
Thai sweet chili sauce,for dipping
Instructions
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.