How to make them at home

• Combine  40g or 1/3 cup plain flour/ all-purpose flour, 1/2 tsp Salt, 1/4 tsp Black Pepper in a bowl.
• Add 2 whisked Eggs to another bowl.
• Combine 60g or 3/4 cup Panko and 95g or 1 cup desiccated coconut in another bowl.
• You need around 450g Shrimp in this recipe. Dip shrimp in flour, then eggs and then coconut. Then air fry as per recipe but for 2 - 3 minus each side. 

WHAT TO SERVE WITH COCONUT SHRIMP

The great thing about this shrimp is that it can be used in a number of ways. You can eat them as they are with a dipping sauce or: In Wraps/Tacos - Because they are so crispy, they work really well in wraps. Pasta - I’ve had them with a whole range of Pasta recipes such as Cheese and Broccoli Pasta. Rice - Serve with rice.  Salad - They go well with most salads such as The BEST Cowboy Caviar Salad.

2 Expert Tips

Don’t crowd the air fryer basket - The shrimp need space to become crispy.  Adjust cooking time based on shrimp size - If you have smaller shrimp, you will need to adjust the cooking time and reduce it by 3 - 4 minutes.

FAQS 

What is the difference between prawns and shrimp?

Shrimp and Prawns are the same thing. 

Are Coconut Shrimp Keto?

No because they usually contain All purpose or plain flour, they are not. They can be made with just coconut and almond flour instead for a ketogenic version.

How long does it take for shrimp to cook in an air fryer?

Frozen Shrimp in the air fryer takes about 6 - 10 minutes to cook depending on the size of the shrimp. Smaller shrimp require less time or can be cooked at a lower temperature. See this recipe. 

How to bake Coconut Shrimp

You can bake the shrimp instead for 8 - 10 minutes at 425 f/220 c.

Can it be made ahead?

Frozen Shrimp can be made ahead of time but not too far in advance as they won’t be as crispy. 30  minutes is ok. The dipping sauce can be made up to 2 days ahead. 

Storage

Fridge Leftover shrimp can be stored in an airtight container and kept in the fridge for up to 3 days. Freezer  Freeze coconut shrimp for up to 3 months. Cool completely then store in a ziplock bag/airtight container. To Reheat To re-heat, thaw in the fridge overnight and air fry at 160 C/325 F until warmed through. This takes around 3 minutes.