In a bowl, mix the shredded coconut with coconut flour, baking powder, garlic powder, paprika, onion powder, salt and pepper. Set aside.
½ cup Unsweetened Shredded Coconut, 1 ½ tablespoon Coconut Flour, 1 teaspoon Baking Powder, ¼ teaspoon Garlic Powder, ¼ teaspoon Paprika, ¼ teaspoon Onion Powder, ⅛ teaspoon Salt, ⅛ teaspoon Black Pepper
In a separate bowl, beat the eggs.
2 Eggs
Coat the bottom of the air fryer basket with oil or spray oil.
Dip each shrimp into the beaten egg, ensuring it is fully coated. Then transfer the shrimp to the bowl with the shredded coconut mixture and coat it completely with the coconut mixture.
½ lb medium to large Raw Shrimp
Place the coated shrimp into the air fryer basket in a single layer, with some space between them. You may need to cook them in two or more batches if the basket gets too crowded.
Spray the tops of the shrimp with spray oil. Cook the shrimp in the air fryer at 350℉ (180℃) for about 10 minutes, flipping them over with tongs halfway through cooking time, and finish cooking until they turn golden and crispy.
Carefully remove the first batch of cooked shrimp using tongs and place them on a plate or serving platter.
Repeat the coating and cooking process with the remaining shrimp for the second batch.
Serve the coconut shrimp immediately, and enjoy!
Notes
The air fryer gives the shrimp a crispy texture without deep-frying. Feel free to adjust the cooking time if needed, depending on the size and thickness of the shrimp and the air fryer model you use.*All Nutritional Data are Only Estimates Based on the Products I Used.*Yield: about 16 shrimp, Servings: 4, Serving Size: 4 shrimps, Net Carbs per Serving: 2g, Amounts per Serving-