Air Fryer Coconut Shrimp (Outback Copycat)
Air fryer coconut shrimp is an Outback copycat recipe made with crispy, coconut-crusted shrimp cooked to perfection in an air fryer, served with a tangy and sweet orange marmalade dipping sauce.
Equipment
Ingredients
Coconut Shrimp
- 1 pound Jumbo Shrimp I used 16/25, peeled and deveined with tail on
- 3 Large Eggs
- ¼ cup All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Cayenne
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Sweetened Flaked Coconut
- 1 cup Panko
Sweet Marmalade Sauce
- ½ cup Orange Marmalade
- 2 tablespoons Sweet Chili Sauce
- 2 teaspoons Dijon Mustard
- 1 teaspoon Horseradish
- Dash of Salt
Instructions
Coconut Shrimp
- In a medium bowl, combine the eggs, flour, onion powder, garlic powder, and baking powder. Add coconut flakes and panko breadcrumbs to a food processor and blend lightly. Place in a shallow dish.
- Hold the shrimp by the tail, and dip in the egg batter, allowing the excess to drip off. Coat shrimp in the coconut-panko breadcrumbs, pressing to help them stick. Refrigerate for 30 minutes to help the coating stay on during cooking.
- Lightly spray nonstick cooking oil on the bottom of the air fryer basket. Add a single layer of shrimp and lightly spray with cooking oil to help them brown. Close the basket.
- Cook at 400℉ for 6 minutes. Flip each shrimp, lightly spray again, and cook an additional 6 minutes until they are lightly golden brown. Repeat for the remaining batches.
Sweet Marmalade Sauce
- Make the sweet marmalade sauce by combining all of the sauce ingredients in a microwave-safe bowl. Whisk until combined. Microwave for 30-45 seconds, then stir again.
Notes
Nutrition is based on one piece of air fryer coconut shrimp.
Nutrition
Calories: 87kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 48mgSodium: 201mgPotassium: 66mgFiber: 1gSugar: 6gVitamin A: 84IUVitamin C: 1mgCalcium: 40mgIron: 1mg