Recipes and Cooking Air-Fryer Panko Coconut Shrimp Be the first to rate & review! Coated with shredded coconut, coconut milk, and coconut oil cooking spray, these crispy air-fried shrimp are a tropical dream. By Ivy Manning Ivy Manning Facebook Instagram Twitter Website Ivy Manning is a freelance food writer, recipe developer, cookbook writer, and cooking instructor. Her career path of food writing spans over two decades. You can find her writing in Fitbit, My Fitness Pal, Better Homes & Gardens, Clean Eating, and Eating Well. She is the author of nine different cookbooks, including one published by Williams Sonoma, Weeknight Vegetarian. Her recipes range from Instapot creation to fine dining ideas. She has also developed vegan, vegetarian, and gluten-free recipes.Ivy got her start writing as a food and restaurant critic for the Willemette Week, and wrote her first cookbook in 2006. Around the same time, she tried her hand at travel writing for Cooking Light magazine. Ivy has pitched ideas and written for magazines such as Bon Appetit, and she has also worked with Everyday with Rachael Ray. Learn about BHG's Editorial Process Published on January 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 35 mins Servings: 4 Yield: 16 to 20 - shrimp Jump to Nutrition Facts Ingredients 1 pound colossal shrimp (16- to 20-count per pound), peeled and deveined ½ cup all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 large egg ¼ cup coconut milk ¾ cup panko ¾ cup shredded coconut* Coconut oil cooking spray Thai-style sweet chili sauce Directions Pat the shrimp dry with paper towels. In a shallow bowl stir together flour, 1/2 tsp. salt, and 1/4 tsp. black pepper. In another shallow bowl whisk together egg and coconut milk. In a third shallow bowl stir together panko and shredded coconut. With basket inserted in the appliance, preheat air fryer to 350°F for 10 minutes. Preheat oven to 170°F (or the warm setting). Working in batches, dredge shrimp in flour mixture to coat, shaking off excess. Dip shrimp in egg mixture, letting excess drip off, and toss shrimp in panko mixture, pressing gently to adhere. Place breaded shrimp on a large plate. Generously coat shrimp on top sides with cooking spray and season with additional salt and pepper. Coat the air-fryer basket generously with the cooking spray. Arrange half of the shrimp in the prepared basket. Do not crowd shrimp. Air-fry 8 to 10 minutes** or until golden brown and crispy, shaking the basket or turning the shrimp once halfway through cooking. Transfer cooked shrimp to a baking sheet and place in warm oven while cooking the remaining shrimp. Serve with chili sauce for dipping. Serves 4. Tips Serve as an appetizer, as part of a meal with rice and stir-fried veggies, or in coconut shrimp tacos (see recipe). Coconut note: This recipe works equally well with desiccated coconut - small shreds of unsweetened coconut - or sweetened flaked coconut. The sweetened coconut will result in more browning. Cooking Tip Cook the first batch of shrimp only 8 minutes. This ensures that the shrimp held in the warm oven are not overcooked. Rate it Print Nutrition Facts (per serving) 307 Calories 10g Fat 27g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 307 % Daily Value * Total Fat 10g 13% Saturated Fat 7g 35% Cholesterol 229mg 76% Sodium 519mg 23% Total Carbohydrate 27g 10% Total Sugars 6g Protein 28g Vitamin C 0.9mg 5% Calcium 87mg 7% Iron 2.1mg 12% Potassium 425mg 9% Folate, total 37.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.