Coconut Shrimp

Emily Farris
Emily Farris
November 12, 2021
You don’t need a deep fryer to make coconut shrimp from scratch. You don’t even need an air fryer. When used at high temperatures, the Anova Precision Oven operates like an air fryer, and it makes recipes like coconut shrimp a breeze. Note: We made our shrimp in small batches, but you can use more than one sheet pan to make it more efficient. Just don’t overcrowd the pan too much — you want each shrimp to have some room.
Serves
3
Prep Time
00:10
Cook Time
00:15
Coconut Shrimp
0
148
Ingredients
1 cup
all-purpose flour
1.5 tsp
kosher salt
¾ tsp
freshly ground black pepper
4 large
eggs
1 cup
panko breadcrumbs
1 cup
shredded unsweetened coconut
½ tsp
fine salt
1 lb
jumbo (U25) shrimp, shelled and deveined, with the tails on
Coconut oil spray 
Steps

1. Preheat the Oven and Prepare Pan

Rack
Line a sheet pan with parchment paper.
Sous Vide Mode: Off
Steam: 20%
Temp: 410°F
Heat: Rear

2. Dredge Shrimp

Set up a dredging line with three shallow bowls. In the first, combine the flour, kosher salt, and pepper. In the second, whisk together the eggs with a splash of water. In the third, mix the panko, coconut, and fine salt. Dip the shrimp in each bowl, starting with the flour mixture, then the eggs, then the panko-coconut mixture. Transfer to the prepared pan (see note).
Dredge Shrimp

3. Spray

Generously spray the shrimp with the coconut oil spray.
Spray

4. Cook

Rack
Transfer to the oven and cook, flipping halfway through, until golden brown on both sides, 10 to 11 minutes. Repeat with remaining shrimp (see note).
Cook
Sous Vide Mode: Off
Steam: 20%
Temp: 410°F
Heat: Rear
00:11 Timer

5. Serve

Serve hot with sweet chile sauce.
Serve
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