Easy Airfryer Coconut Shrimp Recipe

Thaw the shrimp by placing them in a bowl with room temperature water for 10-15 minutes.

Peel the shrimp, keeping the tails on for presentation.

Prepare the breading station with three shallow bowls: one for seasoned flour, one for beaten eggs, and one for the coconut and panko mixture.

In the first bowl, mix 1/3 cup flour with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

In the second bowl, beat 2 eggs until mixed well.

In the third bowl, combine 3/4 cup shredded coconut and 1/2 cup panko breadcrumbs, mixing them together.

Dredge each shrimp in the seasoned flour, then dip it in the egg, allowing excess to drip off, and finally coat it in the coconut and panko mixture, pressing gently to adhere.

Place the breaded shrimp on a grate over paper towels to catch excess spray.

Spray the shrimp lightly with avocado oil spray to help them crisp up in the air fryer.

Preheat the air fryer to 370°F.

Place the shrimp in the air fryer in a single layer, ensuring they are not crowded.

Cook the shrimp for 5 minutes, then check and flip them over.

Continue cooking for another 5-6 minutes until golden brown and crispy.

Equipment Needed

Spice Level: