Air-Fried Coconut Shrimp

Emily Farris
Emily Farris
May 11, 2022
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.
Prep Time
Cook Time
Air-Fried Coconut Shrimp
4.5 (2)
1 cup
all-purpose flour
1.5 tsp
kosher salt
¾ tsp
freshly ground black pepper
4 large
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 

1. Preheat the Oven and Prepare Pan

Line a sheet pan with parchment paper or a silicone baking mat.
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.

4. Cook

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).
Sous Vide Mode: Off
Steam: 20%
Temp: 410°F
Heat: Rear
00:11 Timer

5. Serve

Serve hot with sweet chile sauce.
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