Relax, seafood!
When the cold weather has you dreaming of sandy beaches and swaying palm trees, we have the perfect solution: bring the holiday vibe into your kitchen! We’ve always thought there was something magical about the way food can transport us to distant places, and our Air Fryer Coconut Shrimp is no exception.
Get ready for a one-way ticket to tropical paradise, which is still easy enough to accomplish on a school night! A crisp, golden coconut coating hugs perfectly cooked shrimp, with just a hint of jalapeño heat to awaken your palate. It’s like a little taste of Thailand right in your home. As an added bonus, this recipe is delicious and surprisingly healthy, all thanks to your trusty air fryer!
Side note: Did you know? Shrimp is America’s most popular seafood? And for good reason! These little crescents of goodness are not only delicious, they’re also chock-full of nutrients! In fact, shrimp is one of the healthiest proteins you can choose. It’s packed with lean protein to help you keep your New Year’s resolutions, packed with selenium for immune support during cold and flu season, and packed with omega-3 fatty acids that support heart health and help fight inflammation. This is a delicious defense against the winter doldrums!
All the more reason to turn to this recipe on those evenings when you need a mental vacation but can’t escape and still want to be smart with your dietary choices. It’s your ticket to turning an ordinary January evening into something special, without straying from your healthy eating goals.
Sometimes the best holidays are the ones we create right at home!
Press
- 1 lb. medium shrimp, peeled and de-haired
- ½ cup wholemeal flour (you can use coconut flour to make a gluten-free dish)
- 2 eggs, beaten
- ½ cup unsweetened shredded coconut
- ½ cup panko (you can use plain or whole grain or gluten-free)
- ½ tsp. salt
- ½ tsp. black pepper
- Juice ½ big lime
- ½ tbsp. ginger, grated
- 1–2 table spoon. fish sauce or soy sauce
- ½ jalapeno, finely chopped
- 1 tbsp. cane sugar
- Chilli sauce or small red chillies
- Dry the prawns with absorbent paper; set the prawns aside.
- Place the flour in the first small bowl, whisk the eggs in the second small bowl, and mix together the coconut, panko, salt, and pepper in the third small bowl.
- Dredge the shrimp in the flour, then in the beaten eggs and then in the coconut mixture, coating them well each time. Set the shrimp aside after coating.
- Preheat the air fryer for five minutes at 400 degrees F. After it is ready, lightly spray the air fryer basket with nonstick spray. In batches, cook shrimp at 400 degrees F until browned, about 4 minutes. Turn the shrimp over and spray the basket again with nonstick spray. Cook the prawns for a further 4 minutes until crisp.
- Repeat with the remaining batches of shrimp.
- While the shrimp cook, prepare the sauce by squeezing the lime juice from the half lime into a medium bowl. Add ginger, fish sauce (or soy sauce), jalapeno, brown sugar, and red chili sauce (or chilies); mix until well combined.
- Serve the shrimp alongside the dipping sauce.
Notes
- Recommended pairings: brown rice (or rice spaghetti) and vegetables
- Recommended cooking tools: air fryer, nonstick spray (or oil to spray the fryer basket), 3 small bowls, 1 medium bowl
- Preparation time: 15
- Cooking time: 20
- Category: Shrimp
