This coconut shrimp is an easy and delicious recipe that takes less than 10 minutes to make! Crispy on the outside and succulent on the inside, they are secretly low carb and can be made in the air fryer!
In one bowl, add the flour, salt, and pepper. In a separate bowl, add the two eggs and in the third bowl, add the coconut and bread crumbs.
Dip the shrimp in the almond flour mix, everything except the tail. Shake off excess flour then dip in the egg mix, then the coconut mix. Repeat the process until all the shrimp is battered.
Add the oil to a deep pot and once it reaches 350F, add the shrimp in batches for about 2-3 minutes, until golden. Repeat the process until all the shrimp is cooked.
Serve with the coconut shrimp sauce. To make the sauce, whisk the ketchup, sriracha, and honey together.
Video
Notes
Air fryer instructions- Prepare the coconut shrimp as instructed. Add a single layer to an air fryer basket and air fry at 200C/400F for 12 minutes, flipping halfway through. Oven instructions- Preheat the oven to 180C/350F. Place the battered shrimp on a lined baking sheet and bake for 25-30 minutes, flipping halfway through. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days. TO FREEZE: Place the cooked and cooled shrimp in an airtight container and store them in the freezer for up to two months. TO REHEAT: Either reheat in the oven or in the air fryer until crispy and hot.