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- 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - ½ cup panko breadcrumbs - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - 1 tablespoon lime juice - Olive oil spray To make Air Fryer Coconut Shrimp Crunch, gather these key ingredients. First, you need shrimp. Choose large shrimp, peeled and deveined. This helps with easy cooking. Next, grab shredded coconut. You can use sweetened or unsweetened coconut. It gives a great flavor. For crunch, panko breadcrumbs are a must. They add a crispy bite. All-purpose flour helps the coating stick. For taste, we need some spices. Garlic powder and paprika enhance the flavor. Salt and black pepper balance everything nicely. Lime juice adds a fresh zing to the shrimp. Finally, olive oil spray helps with crispiness in the air fryer. Now that you have your ingredients ready, you can enjoy making this tasty treat! 1. Mix flour, garlic powder, paprika, salt, and pepper. Take a shallow bowl and add ½ cup flour, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Stir well to blend all the spices. 2. Whisk eggs and incorporate lime juice. In another bowl, crack 2 large eggs. Whisk them well and add 1 tablespoon of lime juice. Mix until the eggs are smooth. 3. Combine coconut with panko breadcrumbs. In a third bowl, mix 1 cup shredded coconut (you can use sweetened or unsweetened) with ½ cup panko breadcrumbs. This mix gives your shrimp a great crunch! 1. Coat shrimp in flour mixture. Take your 1 pound of peeled and deveined large shrimp. Dip each shrimp into the flour mix. Make sure it gets fully covered. Shake off any extra flour. 2. Dip in egg mixture. Next, dip the coated shrimp into the egg mix. Allow any excess egg to drip back into the bowl. 3. Encase in coconut and panko mix. Finally, roll the shrimp in the coconut and panko mixture. Press gently to make sure the coating sticks well. Repeat for all the shrimp. 1. Preheat air fryer to 375°F (190°C). Set your air fryer to 375°F. Let it heat up for about 5 minutes. 2. Arrange shrimp in a single layer. Lightly spray the air fryer basket with olive oil. Place the coated shrimp in a single layer. Do not overcrowd the basket to ensure even cooking. 3. Cook for 8-10 minutes, flipping halfway. Air fry the shrimp for 8 to 10 minutes. Flip them halfway to help them cook evenly. Look for a golden and crispy finish. To get that perfect crunch, use panko breadcrumbs. They are light and airy, which gives a great texture. Regular breadcrumbs can make your shrimp soft. When you coat the shrimp, press the mixture firmly onto each piece. This helps the coating stick well during cooking. Preheating the air fryer is key. It helps cook the shrimp evenly. Set the air fryer to 375°F (190°C) and let it heat for about five minutes. Also, avoid overcrowding the basket. If the shrimp are too close, they won’t cook right. Cook in batches if needed, so each shrimp gets good heat and crispiness. Dipping sauces can boost flavor. Try sweet chili sauce for a sweet touch. You can also make mango salsa for a fruity dip. For extra flavor in the coating, add spices like cayenne or cumin. A little lime zest can also brighten up the taste. These simple tips will elevate your coconut shrimp to a new level. {{image_2}} You can make your coconut shrimp even better with fun dipping sauces. Here are two great choices: - Sweet chili sauce: This sauce is sweet with a touch of heat. It pairs well with the crispy shrimp. Just pour some into a bowl and enjoy! - Mango salsa: This mix of fresh mango, onion, and lime brings a fruity twist. It adds brightness and flavor to each bite. You can cook coconut shrimp in different ways. Each method gives a unique taste and texture: - Oven-baking vs. air frying: Baking the shrimp will give a nice crunch but may not be as crispy as air frying. If you choose to bake, set your oven to 400°F (200°C). Bake for about 15-20 minutes, flipping halfway. - Pan-frying for a different texture: If you want a golden brown crust, try pan-frying. Heat oil in a skillet. Cook the shrimp for about 2-3 minutes on each side until golden. Add extra flavor to your coconut shrimp by making simple changes: - Adding lime zest to the coating: Grate some lime zest into the coating mix. This will add a bright citrus flavor. It makes the shrimp taste fresh and lively. - Using coconut milk for dredging shrimp: Instead of eggs, dip shrimp in coconut milk. This gives a richer coconut flavor. It also helps the coating stick better. To store leftover coconut shrimp, first let them cool to room temperature. Place them in an airtight container. You can keep them in the refrigerator for up to three days. If you want to store shrimp for longer, freezing is a great option. To freeze, wrap each shrimp in plastic wrap and place them in a freezer bag. Be sure to remove as much air as possible before sealing. This helps prevent freezer burn. The best way to reheat coconut shrimp is in the air fryer. Set it to 350°F (175°C). Heat the shrimp for about 5 minutes. This method keeps them crispy. If you don’t have an air fryer, you can use a regular oven. Place shrimp on a baking sheet and cover them with foil. This helps retain moisture. Remove the foil halfway through to crisp them up. In the fridge, coconut shrimp stay fresh for about three days. To maximize their shelf life, make sure they are stored in a tight container. Avoid leaving them out at room temperature for too long. If you notice any changes in smell or texture, it's best to throw them out. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15-20 minutes. After thawing, pat them dry with paper towels. This helps the coating stick better. If you don’t own an air fryer, you can bake the shrimp instead. Preheat your oven to 400°F (200°C). Place the shrimp on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, flipping halfway. You won’t get the same crisp, but they will still taste great. To spice it up, add cayenne pepper to the flour mixture. Start with a pinch and adjust to your taste. You can also serve with a spicy dipping sauce, like sriracha or a spicy mayo. Absolutely! You can prepare the shrimp ahead of time. Coat them and store them in the fridge for 1 day. Just air fry them when you are ready to eat. These shrimp pair well with many sides. Try serving them with a fresh salad or rice. They also taste great with a side of sweet chili sauce or mango salsa for dipping. Enjoy the mix of flavors! This blog post covered how to make crispy air fryer coconut shrimp. You learned about the main ingredients, cooking steps, and various tips. The recipe allows for flavor changes and alternative cooking methods. You can enjoy this dish with different dipping sauces or side options. For quick snacks or special meals, this coconut shrimp is a winner. Try it out and savor the crunch!

Air Fryer Coconut Shrimp Crunch

Indulge in the crispy goodness of Air Fryer Coconut Shrimp Crunch! This delicious recipe combines juicy shrimp with a perfectly crunchy coconut coating, making it a must-try for any seafood lover. In just 25 minutes, you can whip up this flavorful dish that pairs perfectly with your favorite dipping sauce. Click through to explore the full recipe and impress your family and friends with this delightful treat!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened)

½ cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon lime juice

Olive oil spray

Instructions
 

In a shallow bowl, combine flour, garlic powder, paprika, salt, and black pepper. Mix well to incorporate the spices evenly.

    In a separate bowl, whisk the eggs and stir in the lime juice.

      In another bowl, combine shredded coconut and panko breadcrumbs, mixing thoroughly for an even crunch.

        Preheat your air fryer to 375°F (190°C) for about 5 minutes.

          Dredge each shrimp first in the flour mixture, ensuring it's fully coated. Shake off any excess.

            Dip the shrimp into the egg mixture, allowing the excess to drip off.

              Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere. Repeat this process for all shrimp.

                Lightly spray the air fryer basket with olive oil spray, and place the coated shrimp in a single layer, making sure they are not crowded.

                  Air fry in batches for 8-10 minutes, flipping halfway through, until the shrimp are golden and crispy.

                    Once cooked, remove the shrimp from the air fryer and let them rest for a few minutes.

                      Serve with a side of sweet chili dipping sauce or your favorite sauce for an extra flavor boost.

                        Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4