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5
from 1 vote
Air Fryer Coconut Shrimp
Air fryer coconut shrimp is a delightful appetizer that is made without all the mess that deep frying creates! You'll love this tropical dish!
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Servings:
6
Author:
Julie Chiou
Equipment
Air Fryer
Food processor
Ingredients
1/2
1x
2x
3x
For the coconut shrimp:
2
pounds
(
907
g
)
uncooked medium shrimp
peeled and deveined
1
cup
(
125
g
)
all-purpose flour
1
cup
(
80
g
)
shredded coconut
2
cups
(
120
g
)
panko breadcrumbs
4
eggs
beaten
For the marmalade sauce:
2
medium navel oranges
1
cup
(
200
g
)
sugar
¼
cup
(
59
ml
)
water
⅔
cup
(
100
g
)
sweet Thai chili sauce
Instructions
Put flour in a small bowl.
Combine the panko breadcrumbs and shredded coconut in another small bowl.
In another small bowl, beat the eggs.
One by one, take each shrimp and dip in the flour, then the eggs, then the coconut/bread crumb mix.
Place the coated shrimp in the air fryer basket and cook each batch for 10 minutes at
400
°F
(
204
°C
)
While the shrimp are cooking, prepare the marmalade sauce.
Cut the ends off of each naval orange and discard.
Cut the orange in half and then each half into 6-8 slices.
Place the orange slices into a food processor and blend until the peels are small pieces.
Put the processed orange, sugar, and water into a saucepan and boil for 10 minutes, stirring occasionally.
Remove the mixture from heat and add the sweet Thai chili sauce.
Dip the crispy coconut shrimp into the spicy marmalade sauce and enjoy!
Nutrition
Serving:
1
serving
|
Calories:
633
kcal
|
Carbohydrates:
91
g
|
Protein:
40
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
490
mg
|
Sodium:
1687
mg
|
Potassium:
352
mg
|
Fiber:
3
g
|
Sugar:
59
g