Air-Fried Coconut Shrimp: A Quick, Crispy Treat

Coconut shrimp is a popular restaurant appetizer, but it can be made healthier at home using an air fryer. This method of cooking requires little to no oil, making it a lighter alternative to deep-fried coconut shrimp. The air fryer helps to achieve a crispy, golden outside and a perfectly cooked centre. It is also quicker than baking, as there is no need to preheat the appliance.

To make coconut shrimp in an air fryer, you will need large shrimp, flour, eggs, shredded coconut, and breadcrumbs. The shrimp should be peeled and deveined, but keep the tails on to make them easier to pick up. You will also need a dredging station with separate bowls for flour, eggs, and a mixture of breadcrumbs and shredded coconut. The shrimp are then dipped in each bowl, ensuring that the coating sticks, before being placed in the air fryer for around 10 minutes.

Coconut shrimp can be served with a variety of dipping sauces, such as sweet chilli sauce, spicy honey-lime dip, or mango chilli sauce.

Choosing the right shrimp

Size

It is recommended to use large or extra-large shrimp for this recipe. This ensures that the shrimp are meaty and juicy, providing a good bite-sized portion. If you opt for smaller shrimp, you may need to adjust the cooking time accordingly, as they will cook faster.

Freshness

Whenever possible, opt for fresh, high-quality shrimp. Fresh shrimp will have a better texture and flavour than frozen shrimp. However, if you can only access frozen shrimp, make sure they are fully defrosted before using them. Allow enough time for the shrimp to thaw completely, and pat them dry with paper towels to remove any excess moisture. This step is crucial in achieving a crispy coating.

Peeling and Deveining

For this recipe, you will need to peel and devein the shrimp. Removing the shells and veins ensures that the shrimp are safe to eat and provides a better texture and appearance. Leaving the tails on is recommended, as it makes the shrimp easier to pick up and gives them a cute presentation.

Type of Shrimp

There are various types of shrimp available, such as wild-caught or farmed, white or pink shrimp. The type of shrimp you choose may depend on your personal preference, budget, and availability. Wild-caught shrimp tend to have a stronger flavour and firmer texture, while farmed shrimp are more readily available and often more affordable.

Storage

If you are not using the shrimp immediately, it is important to store them properly. Keep the shrimp refrigerated until you are ready to cook them. Place them in an airtight container or well-sealed bag to prevent odours from escaping or flavours from being affected.

Quantity

Finally, consider the quantity of shrimp you will need. This will depend on the number of people you are serving and the intended use of the shrimp. If you are making the shrimp as an appetizer, you may want to allow for 4-6 shrimp per person. If serving them as a main dish, you may need 8-12 shrimp per person.

Preparing the dredging station

Firstly, you will need three separate shallow bowls or containers. In the first bowl, combine the dry ingredients for the flour mixture. This typically includes all-purpose flour, salt, pepper, and garlic powder. You can also add other spices of your choice to the flour mixture to enhance the flavour. Make sure to measure out the ingredients according to your chosen recipe. Whisk or stir the ingredients together until they are well combined.

For the second bowl, prepare the egg mixture by whisking together the required number of eggs. You can use whole eggs or just egg whites, depending on your preference. If you want to make this recipe egg-free, you can substitute the eggs with flax eggs or low-fat buttermilk. Lightly beat or whisk the eggs until they are well combined and ready for dipping.

In the third bowl, it's time to create the coconut mixture. Mix together the shredded coconut and panko breadcrumbs. Some recipes suggest pulsing the coconut and panko in a food processor first to achieve a uniform, finely chopped texture. Others prefer to use the shredded coconut as-is for a more textured coating. If you are using sweetened coconut, you may want to add a little sugar to the mixture for extra sweetness. Stir the ingredients together until they are well combined.

Once you have prepared your flour, egg, and coconut mixtures, you are ready to start dredging the shrimp. Make sure your shrimp are fully thawed if they were frozen, peeled, deveined, and patted dry to remove any excess moisture. Now you can begin coating the shrimp by dipping them first in the flour mixture, then the egg mixture, and finally the coconut mixture. Repeat this process until all your shrimp are coated, and you're ready to cook them in your air fryer!

By setting up your dredging station with these three key mixtures, you'll be well on your way to making delicious and crispy coconut shrimp in your air fryer.

Cooking in batches

When making coconut shrimp in an air fryer, it's important to cook the shrimp in batches to ensure even cooking and a crispy texture. Here's a detailed guide on how to cook coconut shrimp in batches using an air fryer:

Step 1: Prepare the Shrimp and Dipping Sauce

Before you begin cooking, it's essential to prepare the shrimp by peeling and deveining, and patting them dry. Keep the tails on for easier handling and a cute presentation. You can use fresh or frozen shrimp, but make sure they are fully thawed and dried before coating and air-frying. Any excess moisture on the shrimp can affect the crispiness of the final dish.

For the dipping sauce, you can opt for a simple spicy honey-lime dip, sweet Thai mango chili sauce, or Thai sweet chili sauce with chopped fresh cilantro.

Step 2: Set Up Your Dredging Station

Set up three separate bowls for the dredging process. In the first bowl, combine the flour with seasonings like garlic powder, salt, and pepper. You can use all-purpose flour or gluten-free flour if you prefer. The second bowl should contain beaten eggs, which will help the coating adhere to the shrimp. The third bowl will contain the breadcrumb mixture. Combine panko breadcrumbs with shredded coconut, pressing it onto the shrimp to ensure a crispy crust. You can use sweetened or unsweetened shredded coconut, depending on your preference.

Step 3: Dredge the Shrimp

Take each shrimp and coat it first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing the excess to drip off. Finally, dredge the shrimp in the coconut-breadcrumb mixture, gently pressing to ensure the coating adheres well. Place the coated shrimp on a baking tray or plate until you have coated all of them.

Step 4: Cook the Shrimp in Batches

Preheat your air fryer to a temperature between 385-400°F. Depending on the size of your air fryer, you might need to cook the shrimp in multiple batches to avoid overcrowding. Place the shrimp in a single layer in the air fryer basket, making sure they are not touching. Spray the shrimp lightly with cooking spray and cook for about 6 minutes, flipping them halfway through. The total cooking time may vary between 10 to 12 minutes, depending on the size of your shrimp.

Step 5: Serve and Enjoy!

Once the shrimp are golden brown and cooked through, transfer them to a serving platter. You can garnish them with chopped parsley or cilantro and serve them with your chosen dipping sauce. Enjoy your delicious and crispy air-fried coconut shrimp!

Making a dipping sauce

A great dipping sauce is essential to any coconut shrimp dish. Here are some ideas for sauces that will perfectly complement the sweetness of the shrimp:

Spicy Honey-Lime Dip

Whisk together honey, lime juice, and serrano chile in a small bowl. This dip is a great option if you're looking for something with a bit of a kick to balance out the sweetness of the shrimp.

Mango Chili Dipping Sauce

Blend together frozen mango, lime juice, Thai sweet chili sauce, and ginger. This sauce is sweet, spicy, and packed with flavor. It's the perfect complement to the crispy coconut shrimp.

Apricot Sweet Chili Dipping Sauce

Combine equal parts sweet chili sauce and apricot preserves or apricot fruit spread. This sauce is sweet and tangy, with a subtle tropical flavor from the apricot.

Orange-Chili Dipping Sauce

Whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. This sauce has a perfect balance of sweet and spicy, with a hint of citrus.

Sweet Chili Dipping Sauce

You can either buy a ready-made version of this sauce or make your own by whisking together orange marmalade, apricot jam, and either garlic chili sauce or sriracha. This sauce is sweet, spicy, and tangy—the perfect complement to the coconut shrimp.

Storing and reheating leftovers

If you have any leftover coconut shrimp, you can store it in an airtight container in the fridge for up to 3 days. To freeze, place the shrimp in a freezer bag and store it in the freezer for up to 3 months.

When you're ready to enjoy your leftovers, there are several ways to reheat your coconut shrimp:

• In the air fryer: Place the shrimp in the air fryer basket in a single layer and heat at 300-400°F for 2-4 minutes, flipping halfway through.
• On the stove: Heat a splash of oil in a skillet over medium heat. Add the shrimp and cook for 2 minutes on each side or until warmed through.
• In the oven: Preheat the oven to 300-400°F. Place the shrimp on a baking sheet and bake for 10 minutes.
• In the microwave: Place the shrimp in a single layer in a microwave-safe container. Sprinkle with a tiny bit of water, cover, and microwave on high for 1-2 minutes, or until warmed through.

It's important to note that the microwave and oven methods may result in a less crispy texture. For best results, reheat your coconut shrimp in the air fryer or on the stove.

Frequently asked questions