I’m dreaming of an island vacation more than ever these days but this Coconut Shrimp is the next best thing! Light, crispy shrimp paired with a bright cabbage slaw dressed in a sweet chili vinaigrette! This can be made in the air fryer or in the oven and is also Paleo friendly. Another quick, easy and healthy summer dinner that will transport you to sunnier places.
This coconut shrimp comes together super quickly with just three ingredients for the breading. Arrowroot powder for crispiness (could also use tapioca flour or cornstarch), egg to bind everything together, and of course the coconut flakes for texture and flavor. That’s it! A quick spritz of cooking spray helps the shrimp to get super golden brown in the air fryer or oven.
Now, let me introduce you to the kitchen gadget that changed my life. Ok maybe that’s a bit dramatic. But if you don’t have an air fryer you are straight up missing out! I use it for EVERYTHING! From heating up leftovers (I’ll never eat soggy microwaved pizza again), making toast or bagels, and of course homemade “fried” foods like this delicious Coconut Shrimp! It cooks foods much quicker than using an oven and you’ll get crispy results as if you were deep frying (but you use little to no oil). The model I have is the Instant Vortex 4-in-1 Air Fryer and I love it. It’s a bit pricey but it goes on sale often on Amazon (I got mine half off) so keep an eye out!
The Sweet Chili Slaw that I serve with this dish is the perfect balance to the crispy, savory shrimp. The flavors are inspired by the sweet chili dipping sauce that’s often served with coconut shrimp at restaurants. I turned it into a vinaigrette to dress the cabbage slaw and it’s so good! A little bit spicy, a little bit sweet, and super flavorful and fresh.
The best part about this recipe is you can make a big batch of the shrimp and freeze for up to 3 months, so you always have a delicious dinner or appetizer ready to go! Refer to the recipe notes for instructions on how to store and quickly reheat in both the air fryer and the oven. They come out just as good as when you originally make them! I love having convenience foods prepared in my freezer that I can feel good about eating and this is one of those foods.
I’ll be making this recipe on repeat the rest of the summer (and beyond that, because we all need a little tropical flavor in our lives all year round!). I hope you give it a try too!
Coconut Shrimp with Sweet Chili Slaw
Ingredients
- 1 Lb Jumbo Shrimp (if using frozen, let thaw before coating)
- 1/2 Cup Arrowroot Powder
- 1 Egg, Beaten
- 3/4 Cup Unsweetened Coconut Flakes
- Cooking Spray
- 1/4 Cup Rice Wine Vinegar
- 1/4 Cup Water
- 2 Tbsp Honey
- 2 Cloves Garlic, Finely Minced
- 1 Tbsp Soy Sauce (or Coconut Aminos for Paleo)
- 1 Tsp Fish Sauce
- 1 Tbsp Red Pepper Flakes
- 2 Cups Purple Cabbage, Shredded
- 2 Cup Green Cabbage, Shredded
- 1/2 Cup Carrots, Shredded
- 2 Scallions, Thinly Sliced
- Juice of 1/2 Lime, optional
Instructions
- For the Sweet Chili Vinaigrette, combine vinegar, water, honey, garlic, soy sauce, and fish sauce in a small saucepan and place over medium-low heat until gently simmering. Stir until honey is dissolved and garlic is fragrant, about 4-5 minutes. Add in red pepper flakes and simmer another 2 minutes to infuse the flavors. Set aside and cool completely before preparing the slaw.
- For the Cabbage Slaw, combine shredded cabbage, carrots, and sliced scallions in a medium bowl. Drizzle cooled vinaigrette over mixture and a squeeze of lime if desired and stir to combine. Refrigerate at least 30 minutes before serving.
- For the Coconut Shrimp, pat shrimp dry and season with salt & pepper. Have arrowroot, egg, and coconut flakes ready in three separate bowls to coat the shrimp.
- Starting with the arrowroot powder, dredge shrimp one at a time until completely coated and shake off the excess. Then dip into the beaten egg to coat, and finally toss in the coconut flakes. Gently press coconut into shrimp to ensure it sticks if needed. Repeat with remaining shrimp and place on a plate in a single layer. Spray lightly with cooking spray to help with browning and sprinkle with salt & pepper to taste.
- Preheat Air Fryer to 400 degrees (refer to recipe notes for oven instructions!), and cook for about 10 minutes, shaking the basket once or twice during cooking. Cooking times may vary depending on your machine so keep a close eye on it so it doesn’t burn.
Notes
Oven Instructions:
- Preheat oven to 400 degrees
- Place breaded shrimp (following steps 3 & 4 above) on a parchment-lined baking sheet and spray lightly with cooking spray. Season with salt & pepper to taste.
- Bake for about 10 minutes, then remove from oven and flip, spritzing side 2 with a bit of cooking oil and seasoning once more lightly with salt & pepper.
- Place back in the oven and bake for another 10 minutes or so or until shrimp is golden brown and has reached desired crispiness.
- Cooked coconut shrimp can be stored in the freezer for future reheating! Allow the shrimp to cool completely to room temperature before placing in a freezer-safe container or bag.
- To reheat in the Air Fryer, preheat to 400 degrees and cook shrimp for 6-8 minutes, shaking basket once or twice during cooking to ensure the shrimp doesn’t burn
- To reheat in the oven, preheat oven to 400 degrees and cook shrimp on a parchment-lined baking sheet for 10-15 minutes or until cooked through, flipping halfway through cooking.
Nutrition Facts
Coconut Shrimp with Sweet Chili Slaw
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 291 | |
| % Daily Value* | ||
| Total Fat 8.4g | 12.3% | |
| Saturated Fat 5.4g | 25% | |
| Trans Fat | ||
| Cholesterol 280mg | 93.3% | |
| Sodium 665mg | 27.7% | |
| Total Carbohydrate 22.8g | 7.3% | |
| Dietary Fiber 4.3g | 16% | |
| Sugars 13.1g | ||
| Protein 30.2g | ||
| Vitamin A | Vitamin C | |
| Calcium 155mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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