Coconut Shrimp

Need an appetizer idea? These coconut shrimp coated in Panko bread crumbs and shredded coconut are deep-fried until golden and crisp to perfection. They're a delicious medley of sweet and savory and seriously addictive.

Although tropical in flavor, these coconut shrimp have no definitive origin. They're a common menu item at seafood restaurants and tiki bars around coastal areas such as the Caribbean and Florida keys, so I assume their popularity grew across the country.

Golden and crunchy with a sweet and savory taste, they're simply irresistible! They're ready in minutes and delicious as an appetizer, snack, or quick dinner.

What you'll need

• Shrimp- use large to jumbo shrimp in this recipe, as they tend to shrink during cooking. Nothing beats fresh for the best taste and texture, but frozen will work in a pinch. Use raw shell-on shrimp. Already peeled variety might be convenient, but they turn gummy when cooked.
• Salt and pepper- season simply with salt and pepper. These crispy shrimp don't need a lot to be delicious!
• Cornstarch and egg whites– dredging in cornstarch and dipping in egg whites creates a lighter batter that keeps the shrimp tender and helps the Panko-shredded coconut coating to stick
• Sweetened Shredded Coconut - coconut meat that has been shredded, dried, and combined with confectioner’s sugar.  It adds a hint of sweetness, but if you prefer a savory taste, you can substitute it with unsweetened desiccated coconut.
• Panko bread crumbs – these Japanese-style bread crumbs and shredded coconut give the shrimp a lovely crunchy texture. They stay crispier and absorb less grease than regular bread crumbs.
• Oil – I like to use canola oil for deep-frying as it has a neutral taste and can be heated to various temperatures, making it a favorite cooking oil for many.

How to cook in air fryer

1. Arrange the breaded shrimp in a single layer in the air fryer basket. Do not overcrowd the and cook in batches as needed.
2. Cook at 400 F for about 10 to 12 minutes or until shrimp are cooked through and crunchy, turning halfway through.
3. Remove from the air fryer and serve immediately.

Serving suggestions

• Serve coconut shrimp with your choice of dipping sauce, such as sweet chili sauce, plum sauce, or sweet and sour sauce.
• For a sweet-fruity dip, mix 3 tablespoons Thai sweet chili sauce (Mae Ploy) with 1 tablespoon of peach preserves or mango jam. For a sweet-creamy dip, stir about 1 tablespoon of mayonnaise and 3 tablespoons of sweet chili sauce.

How to store

• To store cooked coconut shrimp, place them in a container with a tight-fitting or resealable bag and refrigerate for up to 3 days or freeze for up to 2 months.  To reheat, pop in a 350°F oven or air fryer for about 6 to 10 minutes or until warm.
• To store uncooked, arrange the shrimp in a single layer on a baking sheet. Cover with film and freeze until firm. When frozen, transfer to a freezer-safe container or bag and freeze for up to 3 months.