Relax, Seafoodies!
When chilly weather has you dreaming of sandy beaches and swaying palms, we’ve got the perfect solution—bring the vacation vibes to your kitchen! We’ve always thought there was something magical about how food can transport us to faraway places, and our Air Fryer Coconut Shrimp is no exception.
Get ready for a one-way ticket to tropical paradise, that’s still easy enough to make on a school night! Crispy, golden-brown coconut coating embracing perfectly cooked shrimp—with just a hint of jalapeño heat to wake up your palate. It’s like a little taste of Thailand right in your own home. As an added bonus, this recipe is both delicious and surprisingly healthy—all thanks to your trusty air fryer!
Sidenote: Did you know that shrimp is America’s most popular seafood? And for good reason! These little crescents of goodness are not just delicious—they’re chock full of nutrients too! In fact, shrimp is one of the healthiest proteins you can choose. It’s full of lean protein to help you stick to those New Year’s resolutions, rich in selenium for immune support during cold and flu season and loaded with omega-3 fatty acids that support heart health and help fight inflammation. Now that’s a delicious defense against winter doldrums!
All the more reason to turn to this recipe on those nights when you need a mental vacation but can’t get away—and still want to be smart with your dietary choices. It’s your ticket to turning an ordinary January evening into something special,without straying from healthy eating goals.
Sometimes the best vacations are the ones we create right at home!
- 1 lb. medium shrimp, peeled and deveined
- ½ cup whole-wheat flour (can use coconut flour to make dish gluten-free)
- 2 eggs, beaten
- ½ cup unsweetened shredded coconut
- ½ cup panko (can use plain or whole-wheat or gluten-free)
- ½ tsp. salt
- ½ tsp. black pepper
- Juice from ½ large lime
- ½ Tbsp. ginger, grated
- 1–2 Tbsp. fish sauce or soy sauce
- ½ jalapeno, finely diced
- 1 Tbsp. brown sugar
- Chili sauce or small red chilies
- Pat shrimp dry with paper towel; set shrimp aside.
- Put flour into first small mixing bowl, beat eggs in second small bowl, and mix together coconut, panko, salt and pepper in third small bowl.
- Dredge shrimp through the flour, then through the beaten eggs, and then through the coconut mixture, coating well each time. Set shrimp to side after coating.
- Preheat the air fryer for five minutes at 400 degrees F. After it’s ready lightly spray air fryer basket with nonstick spray. In batches, cook the shrimp at 400 degrees F until golden, about 4 minutes. Flip shrimp and spray basket again with the nonstick spray. Cook shrimp for another 4 minutes until crisp.
- Repeat with remaining batches of shrimp.
- While shrimp is cooking, make dipping sauce by squeezing lime juice from the half lime into medium mixing bowl. Add ginger, fish sauce (or soy sauce), jalapeno, brown sugar and red chili sauce (or chilies); mix until well combined.
- Serve shrimp alongside sauce for dipping.
Notes
- Suggested accompaniments: brown rice (or rice noodles) and vegetables
- Suggested cooking tools: air fryer, nonstick spray (or oil for spraying air fryer basket), 3 small mixing bowls, 1 medium mixing bowl
- Prep Time: 15
- Cook Time: 20
- Category: Shrimp
