Delicious air fryer coconut shrimp made with only a small handful of ingredients in about 30 minutes.
Set up your breading station. Start by, adding your flour and salt to one shallow bowl, the panko and the coconut to another shallow bowl and then whisk your egg in the third shallow bowl.
Now, preheat your air fryer to 350ºF.
Use one hand to take your shrimp and dip it in the flour first and shake off any excess flour. Then, using a different hand, dip it in the egg. Use your dry hand to then dip it in the panko/coconut mixture. Press the panko/coconut mix into the shrimp to make sure it adheres. Transfer coated shrimp to a plate until all are done.
Spray your air fryer with some avocado oil first. Then add your shrimp to the air fryer compartment. Make sure there is some space between the shrimp so they aren't all overlapping. Spray the coconut shrimp with avocado oil.
Set your timer for 6 minutes, then open, and flip them over and spray them again lightly with avocado oil. Continue baking for an additional 5 to 6 minutes, until just golden brown and crunchy. In total, these can take about 10 to 12 minutes.
Enjoy with your favourite dip!
Check on them: the beauty of an air fryer is that you can open it up at any time to check on your food. I recommend taking a peek to see how they're cooking to avoid any burning. This goes for any recipe you're making in an air fryer.
Space them out: you want to ensure these coconut shrimp get crispy, so try and space them out a bit. Don't layer them, they should all be in one single layer.
Keep the tails on: this makes it easier for dipping, plus it also looks better too!
Pat your shrimp dry: this will help to ensure that your shrimp can adhere to the coating and will get the extra crispy.