Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Air-Fried Coconut Shrimp

Name: Air-Fried Coconut Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup of all-purpose flour; 1.5 tsp of kosher salt; 0.75 tsp of freshly ground black pepper; 4 large of eggs; 1 cup of panko breadcrumbs; 1 cup of shredded unsweetened coconut; 0.5 tsp of fine salt; 1 lb of jumbo (U25) shrimp, shelled and deveined, with the tails on; 0 of Coconut oil spray

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.

Serves

Prep Time

00:10

Cook Time

00:15

4.5 (2)

681

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 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).