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Air-Fryer Coconut Shrimp with Pineapple Cococnut Yogurt Dip l SimplyScratch.com

Air-Fryer Coconut Shrimp with Pineapple Coconut Dip

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These Air-Fryer Coconut Shrimp are bursting with flavor and lots of texture. Butterflied shrimp is dipped in a coconut batter, dredged in a panko and coconut breading and air-fried until crispy perfection. Serve with a simple pineapple coconut yogurt dip for dunking.
Feeds 4 to 6 in about 30 minutes.
Course Air Fryer
Cuisine American
Keyword air fryer, coconut, dip, pineapple, shrimp
Prep Time 25 mins
Cook Time 10 mins
Additional Time 5 mins
Total Time 40 mins
Servings 6 servings
Calories 391
Author Laurie McNamara

Ingredients

PINEAPPLE COCONUT YOGURT DIP:

  • 2/3 cup pineapple marmalade or pineapple topping
  • 1/2 cup full fat Greek yogurt
  • 1/2 unsweetened coconut flakes
  • 1 to 2 tablespoons light coconut milk

FOR THE COCONUT SHRIMP:

  • 1 pound large shrimp 16-20 shrimp per pound, shelled, deveined and butterflied
  • 1/2 cup homemade plain panko breadcrumbs or use store-bought
  • cup finely shredded unsweetened coconut flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup of unbleached all-purpose flour
  • 1 large egg
  • 1/3 cup light coconut milk plus more as needed
  • coconut baking spray

Instructions

MAKE THE PINEAPPLE COCONUT YOGURT DIP:

  • In a medium bowl, measure and add the marmalade, yogurt, coconut flakes and milk. Stir to combine, cover and refrigerate for at least 30 minutes or until ready too serve.

MAKE THE COCONUT SHRIMP:

  • In a wide, shallow bowl combine, panko and unsweetened coconut flakes. Season with kosher salt and paprika and garlic powder.
  • In a separate shallow bowl, combine flour with the egg and coconut milk. Feel free to thin out with a few splashes of coconut milk if the batter is too thin.
  • Dip shrimp in batter then dredge in the coconut breadcrumb mixture and place the coated shrimp onto a clean parchment line platter or sheet pan. .
  • Preheat your air fryer to 390° or 400° (depending on make or model).
  • Once preheated lightly spray the basket or tray.
  • Work in batches placing the shrimp (butterflied side down) into the basket. Try to keep the shrimp from touching each other to avoid them sticking together.
    Lightly spray the coconut shrimp with a couple sprays of coconut oil before cooking the shrimp for 8 to 10 minutes or until crisp and golden brown.
  • Serve with the chilled coconut dip and enjoy!

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 45g | Protein: 16g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 900mg | Potassium: 296mg | Fiber: 5g | Sugar: 21g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg