Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tail-on preferred)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup Panko breadcrumbs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil spray (avocado or olive oil)
Instructions
- Start by setting up your breading station with three shallow bowls. In the first bowl, mix the flour, garlic powder, salt, and black pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the Panko breadcrumbs and the shredded coconut. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly. Dredge each shrimp in the flour, dip it into the egg wash, and finally press it firmly into the coconut mixture until well-coated.
- Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with cooking spray. Place the prepared shrimp in a single layer in the basket, ensuring they do not touch or overlap. Lightly spray the tops of the shrimp with oil to help them brown. Cook for 8 to 10 minutes, flipping them halfway through the cooking time. The shrimp are done when the coconut is golden brown and the shrimp inside are opaque and firm.
- Remove the shrimp from the air fryer and let them rest for one minute to allow the crust to set. Arrange them on a platter with the tails pointing upward for an elegant look. Serve immediately while hot and crispy. Pair the shrimp with a side of sweet chili sauce, orange marmalade, or a spicy lime mayo for the ultimate dipping experience.
- Cook Time: 25 minutes