Air fryer recipe · Starters
Crispy Coconut Shrimp
Golden coconut-crusted shrimp with a tropical sweet crunch in every bite.
- 18 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 145kcal
- 12.5 gprotein
- 10.9 gcarbs
- 6.2 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large shrimp, peeled & deveined300 g
- Desiccated coconut1 cup
- Panko breadcrumbs1/2 cup
- Egg, beaten1
- Cornflour3 tbsp
- Salt & paprika1 tsp
Method
Pat and season
Dry the shrimp thoroughly with paper towels so the coating sticks well. Toss them in cornflour mixed with salt and paprika until lightly dusted on all sides.
Set up the dredge
Beat the egg in one bowl, then combine the desiccated coconut and panko in another. The double dry layer is what gives these shrimp their signature crackle.
Coat each shrimp
Dip each dusted shrimp into the egg, letting the excess drip off, then press firmly into the coconut-panko mix. Coat the whole shrimp evenly so no bare spots burn.
Rest and spritz
Lay the coated shrimp on a tray and rest for 5 minutes to help the crust set. Lightly spray both sides with oil for an even golden finish.
Air-fry to golden
Arrange in a single layer with space between each shrimp and air-fry at 200C for 10 minutes, flipping halfway. They are done when deep golden and the coconut edges are toasted. The prawns are done when they turn opaque and curl.
