Airfryer Coconut shrimps
Crisp, tender, and tasty, this coconut air fryer shrimps make a delicious snack or appetizer. Serve them with creamy mayo and sriracha dip if you prefer.
Servings: 4
Calories: 325.15kcal
Equipment
- baking sheet or bowl
Ingredients
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- ½ cup unsweetened desiccated coconut
- ½ tablespoon cajun seasoning (I used slap ya mama)
- 2 bacon strips , cooked, chopped to bits
- Zest of 1 lemon
- 2 large eggs , room temperature
- 1 lb jumbo shrimp , peeled, deveined, tails intact.
- Kosher salt and ground black pepper to taste
- ⅓ cup soy sauce
- 1½ tablespoons brown sugar
Instructions
- Spray the air fryer basket with cooking spray, then reheat at 400F for 8 mins.Place the flour in a shallow bowl or a baking sheet.
- Combine the bread crumbs, coconut flakes, bacon, cajun seasoning, and lemon zest and place on a sheet pan or wide bowl.
- Pat dry the shrimp with a paper towel and set aside.
- Next, combine the soy sauce and brown sugar in a bowl. Whisk the egg in a different bowl, making sure there is room to dip the shrimp.
COAT THE SHRIMP
- Dip the shrimp in the soy sauce mix, and tap slightly to remove excess liquid. Toss the shrimp in the flour. Dip the shrimp in the egg mixture.Then toss it in the coconut blend to coat completely. Set aside on a cooling rack or place directly into the air fryer basket as soon as you’ve coated half a dozen.
BAKE
- Place the shrimp on a single layer in the air fryer basket, spray with cooking oil, and bake for 10-12 minutes or until they are golden brown, making sure to flip the shrimp at intervals. Serve alongside a dipping sauce of your choosing
Nutrition
Serving: 1 | Calories: 325.15kcal | Carbohydrates: 23.72g | Protein: 26.3g | Fat: 12.85g | Cholesterol: 100mg | Sodium: 2457.78mg | Potassium: 461.19mg | Fiber: 2.56g | Sugar: 4.85g | Vitamin A: 41.14IU | Vitamin C: 2.24mg | Calcium: 100.85mg | Iron: 2.78mg
