Air Fryer Coconut Shrimp

hangryeconomist.com

This air fryer coconut shrimp is fast, easy, and tastes like a tropical vacation. It's also totally gluten free and Whole30 and Paleo-compliant.

Ingredients

Shrimp Tapioca Flour Eggs Shredded Coconut Paprika Cayenne Salt Pepper

Step 1

Arrange three medium-sized bowls in a line. Put tapioca flour in the first bowl, eggs in the second bowl, and coconut in the third bowl.

Step 2

Add paprika, ground cayenne, salt, and black pepper to the flour and mix to combine. Then whisk the eggs.

Step 3

Dip the shrimp into the tapioca flour.

Step 4

Then dip the shrimp in the egg.

Step 5

Then dip the shrimp in the shredded coconut.

Pro Tip

I find that the coconut sticks best if you hold the shrimp over the bowl and sprinkle it with your spare hand.

Step 6

Once all of the shrimp are coated, place them into the bottom of the air-fryer without overlapping them.

Step 7

Depending on the size of your air-fryer, you may have to work in batches. Air fry them at 350 degrees for 15 minutes, flipping halfway.

Q: What dipping sauces do you recommend?

A: We recommend Thai sweet chili sauce, sriracha Mayo, Cilantro jalapeño Aioli or a cocktail sauce

Q: Can I use frozen shrimp?

A: Of course! If your shrimp are frozen, de-frost them before starting. I usually let mine sit in a bowl of warm water for a few minutes and then pat them dry with a paper towel.

Q: what's the best way to dip the shrimp?

A: It's easiest to hold the shrimp by the tail while dipping.