Air Fryer Coconut Shrimp 4
Ingredients
1 pound of peeled & deveined jumbo shrimp with tails
3 large eggs
1 cup all purpose flour (you could substitute in coconut flour)
1 cup coconut flakes
1 cup plain breadcrumbs or panko breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons avocado oil
Fresh parsley (for garnishing)
Directions
Whisk together your eggs in a small bowl. Set aside.
Put the flour in a shallow bowl and set aside.
In a separate bowl, blend together your coconut flakes, breadcrumbs, salt and pepper. Mix until well combined.
Pat the shrimp dry on both sides with a paper towel.
Dip your shrimp in your flour and coat entirely.
After your shrimp has been coated entirely with flour, submerge in your egg mixture until it is completely coated.
From there, roll your shrimp in your breadcrumbs and coconut flake mixture making sure to coat the shrimp entirely on both sides
Preheat the air fryer to 360 degrees F. Once preheated spray the basket with avocado or olive oil.
Gently place each shrimp inside the air fryer, be sure that they are not touching. Spray the shrimp with the avocado oil. Bake on 360 for 6 minutes.
Spray avocado oil over top the shrimp before flipping each shrimp over and spraying the other side of the shrimp.
Cook for 6 more minutes. Check shrimp and make sure they are an internal temperature of 120 degrees F.
When cooking time is complete for both sides, remove from air fryer, garnish with parsley and serve immediately with sweet chili sauce.
