Skip the frozen version in favor of these fresh, crunchy, tropical treats.
Monty's Coconut Shrimp
Chef Claudia Galofre-Krevat
4-6
20 minutes
15 minutes
Caribbean
Appetizers
If you don't have an air fryer, these can be made in the oven; just adjust the temperature to 350°F and keep tabs on cook time.
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¾ cup unsweetened shredded coconut
- ¼ cup panko breadcrumbs
- Cooking spray, or oil sprayer
Tools
- Air Fryer
- Oil Sprayer
- Serving Tray
Directions
Preheat the air fryer to 360°F. When heated, spray the basket with cooking spray.
Combine the flour, garlic powder, salt and pepper in one shallow bowl.
Whisk the eggs in a second shallow bowl.
Combine the shredded coconut and panko breadcrumbs in a third shallow bowl.
Dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the coconut-panko mixture, gently pressing to adhere.
Place the coconut shrimp in the air fryer so they are not touching and spray the top of the shrimp.
Cook for 10-12 minutes, flipping halfway through. Garnish with chopped parsley (optional) and serve.