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
Keyword air fryer, coconut, dip, pineapple, shrimp
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.