Coconut Crusted Shrimp is made with jumbo shrimp, flour, 2 eggs, shredded coconut + ½ cup panko; air fry at 375°F for 10 minutes to serve 4. 310 calories per serving.
Ingredients
Steps
- 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.
Tip: Press the coconut coating on like armor. A light oil spray before cooking ensures even golden color.
Why Air Fry This?
- ⏱️Ready in 10 minutes vs ~15 in a conventional oven — no preheating needed.
- 🌊Gentle, even heat cooks fish through without drying it out — no flipping required.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
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Frequently Asked Questions
Cook Coconut Crusted Shrimp at 375°F for 10 minutes. Press the coconut coating on like armor. A light oil spray before cooking ensures even golden color.
You need: 1 lb jumbo shrimp, peeled, ½ cup flour, 2 eggs, beaten, 1 cup shredded coconut + ½ cup panko, ½ cup Thai sweet chili sauce, 1 tbsp lime juice. This recipe serves 4 with 310 calories per serving.
Coconut Crusted Shrimp takes 10 minutes total at 375°F. Mix chili sauce with lime juice. Serve shrimp immediately with sauce and lime wedges.
This recipe is rated Medium. It serves 4 and takes just 10 minutes at 375°F.
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