Air Fryer Crunchy Panko Coconut Shrimp
This Crunchy Panko Coconut Shrimp recipe can easily be made in an oven with the same temperature and cooking time.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 12 Extra Large Shrimp (peeled but, tails on)
- 1 large egg
- 1/2 cup shredded, sweetened coconut flakes
- 1/2 cup Panko Japanese Bread Crumbs
- salt to taste
- pepper to taste
- 4 tbsp sweet chili sauce
- cooking spray
Add salt and pepper to shrimp.
Beat egg in a medium bowl. Add shrimp. Coat with beaten egg.
In a salad plate, add Panko and shredded, sweetened coconut.
Coat shrimp with egg liberally with bread/coconut mix. It will not stick but, just dip it in on both sides and leave it flat so the bread/coconut mixture remains on top.
Spray coated shrimp liberally with cooking spray. Put in Air Fryer.
Cook in Air Fryer on 385F for 10 min.
Drizzle sweet chili sauce on top.
Bake these in the oven (if you don't have an air fryer) on the same temperature and for the same amount of time listed in this recipe.
Nutrition info: You will likely have leftover breadcrumb mixture which is counted into the nutritional data. Therefore, the carbohydrates may be LOWER than stated.
Serving: 0g | Calories: 303cal | Carbohydrates: 39g | Protein: 14g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 196mg | Sodium: 830mg | Potassium: 174mg | Fiber: 3g | Sugar: 25g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg