Coconut shrimp has me dreaming of the beach. But what comes along with the beach? Bathing suits. And fried foods don’t pair very well with hanging out in a bikini. Luckily this recipe can give you the best of both worlds!
Healthier
“Fried” shrimp that is good for you? Sign me up! But how is that possible? Well this shrimp is made using an air fryer, so you get that great crispy texture and taste without all of the oil! Learn a little bit more about why I love my air fryer, where you can get one for yourseld, and another fave recipe you can make with it over at my post for sweet potato fries. I promise you it will be your new favorite appliance! I know it has become one of mine.
We also take it a step further by using an egg white wash instead of whole egg. It cuts down on the calories, fat, and cholesterol! And works just as well to get your coconut bread crumbs to stick to your shrimp 🙂
Easier
This is the only way I have ever made coconut shrimp. So I guess I can’t actually claim that this is the easiest way. But I really just don’t see how it could get any easier. All you do is mix, dip, lay, and cook! Easy peasy. Get the deets below:
- Mix your shredded coconut and panko bread crumbs together in one bowl. Mix your egg whites, salt and peppers together in another.
- Dip your shrimps first in the egg wash, then in the bread crumbs.
- Lay the shrimp down evenly in your air fryer.
- Let the air fryer do the work for you! While you go do something else – make like making a fruit cocktail to really get that spring break vibe going 😉
Tastier
The air fryer is perfect for this dish because it doesn’t overdo the shrimp (which is precooked so this is really just to get it warm and create that perfect crisp), but it still makes the perfect crispy outside! The key is just to open the lid every once in a while and check on your little guys. Once they are golden brown to your liking, time to take them out!
I used unsweetened coconut and panko bread crumbs. There is no need for adding any extra sugar by using sweetened coconut, and the panko creates the ideal texture you are looking for. I know I usually like to experiment with different types of “bread crumbs” (like in my baked chicken parm – which is to die for) but here the basics work best!
And to really make the flavors pop, we’ve paired it with the perfect compliment (keep reading).
Saucier
Nothing finishes a good dish like a great sauce. Our thai orange dip is the perfect refreshing, tangy accompaniment to this shrimp. I mean it when I say you will be ready for the beach! If you close your eyes while you take a bite, you may feel like you are already there.
Ready to kick off your shoes and relax? Let’s get cooking!
Air Fryer Coconut Shrimp
Ingredients
12 medium pre-cooked/unfrozen shrimp with tails on- 2 egg whites
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup coconut flakes
- 1/4 cup panko bread crumbs
- A few dashes of cayenne pepper
Instructions:
- Mix egg whites with salt and pepper in a small bowl.
- In a second small bowl, mix coconut flakes, panko bread crumbs, and cayenne.
- Dip shrimp in egg wash, then in bread crumbs, and transfer to air fryer (put them all on one layer, don’t overlap. If they don’t fit, do in batches).
- Cook on 350 F or until browned. No flipping required.
Thai Orange Dipping Sauce
Ingredients:
1 cup orange marmalade- 2 tsp yellow mustard
- 1 tbsp soy sauce or coconut aminos
- 1 tsp hot sauce
- Red pepper flakes to taste
Instructions:
- Mix all ingredients together in a large bowl until well combined.
- Top with extra red pepper flakes for garnish and an extra kick.
- Serve with coconut shrimp for dipping.
- Also pairs well with chicken and veggie dishes.
If this dish has you ready to hit the beach like it did for me, be sure to pair it with my strawberry daiquiri or watermelon margarita. Nothing says spring break like a good (healthier) cocktail!
