Recipes

Triple-Coconut Shrimp

Show your air fryer some love with this easy weeknight meal
0 Ratings
75% would make again
Easy Air Fryer Coconut Shrimp
Photo: Denny Culbert

The Instant Pot had its time in the spotlight: Now, we're all about the air fryer. So is Ben Mims, whose new cookbook Air Fry Every Day will teach you all about the gadget that does the culinary equivalent of turning water into wine, letting you fry anything with just a tablespoon of oil—or even none at all. This lighter (but still crispy) version of coconut shrimp is an easy weeknight meal that comes together in less than 30 minutes and has a tropical triple header of coconut milk, shredded coconut, and a tzatziki-like coconut yogurt dipping sauce.

Triple-Coconut Shrimp

Reprinted from Air Fry Every Day. Copyright © 2018 by Ben Mims. Photographs by Denny Culbert. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Yield: 2 to 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients

½ pound peeled and deveined medium shrimp (tails intact)

1 cup canned coconut milk

Finely grated zest of 1 lime

Kosher salt

½ cup panko breadcrumbs

½ cup unsweetened shredded coconut

Freshly ground black pepper

Cooking spray

1 small or ½ medium cucumber, halved and seeded

1 cup coconut yogurt (or dairy yogurt)

1 serrano chile, seeded and minced

Directions

1. In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt. Let the shrimp stand for 10 minutes.

2. Meanwhile, in a separate bowl, stir together the breadcrumbs and shredded coconut and season with salt and pepper.

3. A few at a time, add the shrimp to the breadcrumb mixture and toss to coat completely. Transfer the shrimp to a wire rack set over a baking sheet. Spray the shrimp all over with cooking spray.

4. Transfer the shrimp to the air fryer and cook at 400°F until golden brown and cooked through, about 4 minutes. Move the shrimp to a serving platter and season with more salt.

5. Grate the cucumber into a small bowl. Stir in the coconut yogurt and chile and season with salt and pepper. Serve alongside the shrimp while they're warm.

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