Coconut Crusted Shrimp
Coconut Crusted Shrimp features jumbo shrimp coated in shredded coconut and panko; air fry at 375°F for 10 minutes until golden and snappy with sweet chili sauce.
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Method
- 1
Set up three bowls: seasoned flour, beaten eggs, coconut mixed with panko.
- 2
Dredge each shrimp in flour → egg → coconut-panko. Press coating firmly.
- 3
Spray basket lightly with oil. Air fry at 375°F for 4-5 minutes per side until golden.
- 4
Mix chili sauce with lime juice. Serve shrimp immediately with sauce and lime wedges.
Pro tip. Press the coconut coating on like armor. A light oil spray before cooking ensures even golden color.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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