Low Calorie Air Fryer Coconut Shrimp

Low Calorie Air Fryer Coconut Shrimp is a delicious and healthier version of the classic deep fried shrimp dish. With the air fryer, you can achieve a crispy and golden brown exterior while keeping the inside tender and juicy. Oven baked instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Oven Baked Coconut Shrimp
• Storing
• Recipe FAQ's
• More Air Fryer Recipes You'll Love
• Low Calorie Air Fryer Coconut Shrimp
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Check out my Low Calorie Chicken Taquitos and my Air Fryer Breaded Sea Scallops for more delicious air fryer recipes.

Low calorie air fryer coconut shrimp is a popular seafood dish that is both crispy and flavorful, yet healthier than its traditional deep fried counterpart.

The shrimp is cooked in an air fryer, resulting in a crunchy and golden-brown crust while the inside stays tender and juicy.

Why You'll Love This Recipe

• This recipe uses an air fryer instead of deep-frying, making it a healthier option as it requires less oil.
• The combination of panko bread crumbs and shredded coconut creates a crispy texture while adding a tropical flavor to the shrimp.
• This recipe is easy to follow and requires only a few simple ingredients.
• Cooking the shrimp in the air fryer takes only 7 minutes, making it a quick and easy dish to prepare.

Ingredients You'll Need

For The Dipping Sauce, optional:

• Granulated Sweetener: Adds sweetness.
• Ketchup: Provides a tangy and slightly sweet flavor.
• White Vinegar: Adds acidity and balances the sweetness.
• Water: Dilutes the dipping sauce and makes it a bit thinner in consistency.
• Unsweetened Shredded Coconut: Adds coconut flavor and texture.

For The Shrimp:

• Shrimp: The main ingredient in the recipe. Choose fresh shrimp that are peeled and deveined.
• Eggs: Used to coat the shrimp before dipping in the breadcrumb mixture.
• All-Purpose Flour: Used to dredge the shrimp before dipping in the egg mixture.
• Cornstarch: Helps to make the shrimp coating crispy and provides a nice texture.
• Panko Bread Crumbs: Provides a crispy texture to the shrimp coating.
• Unsweetened Shredded Coconut: Adds a sweet and nutty flavor to the shrimp coating and enhances the coconut flavor of the recipe.

Step-By-Step Instructions

For The dipping Sauce:

Step 1: In a small saucepan, combine the sweetener, ketchup, white vinegar, water and shredded coconut. Cook over medium heat, stirring frequently, until the sugar is dissolved and the sauce has thickened slightly. Set aside.

For The Shrimp:

Step 1: In a shallow dish, whisk together the eggs. Combine the flour and cornstarch in another shallow dish. In a third shallow dish, mix together the panko bread crumbs and shredded coconut.

Step 2: Dip each shrimp first into the flour mixture, shaking off any excess, then into the egg mixture, and finally into the panko/coconut mixture, pressing gently to adhere.

Step 3: Place the shrimp in a single layer in the air fryer basket. Spray lightly with cooking spray.

Step 4: Cook the shrimp for 7 to 10 minutes, flipping halfway through, until golden brown and crispy.

Step 5: Serve the shrimp hot with the coconut dipping sauce on the side.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• For the best flavor and texture, use fresh shrimp that has been properly cleaned and deveined.
• Leave the tail on the shrimp as it makes for a great handle to hold while eating.
• Panko bread crumbs are lighter and crispier than regular bread crumbs, making them perfect for this recipe.
• Arrange the shrimp in a single layer in the air fryer basket and don't overcrowd them. This allows the hot air to circulate and cook the shrimp evenly.

Variations

• Curry: Add some curry powder to the panko bread crumb mixture for a fragrant and spicy twist.
• Lemon: Add some lemon zest to the panko bread crumb mixture for a refreshing and tangy flavor.
• Salad: Serve the coconut shrimp on a bed of mixed greens with sliced mango, red bell pepper, and a drizzle of lime vinaigrette.

Oven Baked Coconut Shrimp

1. In a small saucepan, combine the granulated sweetener, ketchup, white vinegar, water, and shredded coconut. Cook this mixture over medium heat, stirring frequently until the sugar is dissolved, and the sauce has thickened slightly. Then, set it aside.
2. In three separate shallow dishes, set up your breading stations:
   • Dish 1: Whisk the eggs.
   • Dish 2: Combine the all-purpose flour and cornstarch.
   • Dish 3: Mix the panko bread crumbs and shredded coconut.
3. Take each shrimp and dip it first into the flour mixture, shaking off any excess. Then, dip the shrimp into the whisked eggs. Finally, coat the shrimp with the panko/coconut mixture, pressing gently to make sure the coating adheres well.
4. Preheat the oven to 425 °F. Place a wire rack on a baking sheet and lightly grease it with cooking spray.
5. Place the coated shrimp on the wire rack on the baking sheet. Bake for about 15-20 minutes, turning them over halfway through the baking time. Bake until the shrimp are golden brown and crispy.
6. Once the shrimp are baked, serve them hot with the coconut dipping sauce on the side.

Storing

Storing: The coconut shrimp is best served immediately while it's still warm and crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat the shrimp, preheat the air fryer to 350 ℉. Place the shrimp in a single layer in the air fryer basket and heat for 2-3 minutes, or until heated through and crispy.

Recipe FAQ's

More Air Fryer Recipes You'll Love

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