Coconut Shrimp

Cuisinart original

Serve with a curried mayonnaise for some fun hors d’oeuvres.


Makes about 3 to 4 small bite servings


¾     pound shrimp
½     teaspoon kosher salt
½     cup unbleached, all-purpose flour
1      large egg, beaten
1      cup panko breadcrumbs
½     cup shredded coconut
        nonstick cooking spray
        olive oil, for spraying or brushing

Nutritional information

Nutritional information per serving (based on 4 servings):
Calories 294 (56% from fat) • carb. 21g • pro. 12g • fat 19g • sat. fat 16g chol. 71mg • sod. 657mg • calc. 39mg • fiber 5g


1. Season the shrimp evenly with salt.
2. Set up 3 containers for dredging – one with flour, one with egg and
the third with the panko and coconut mixed together.
3. Dip each shrimp in the flour, shaking off any excess. Next dip in the
egg and then finally coat well with the panko mixture.
4. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Liberally spray or brush the shrimp on both sides with
olive oil. Place in the oven in the upper rack position. Set to Airfry at
375°F. Cook for about 5 minutes per side, or until golden brown.