We’re celebrating a new ingredient arriving on the Blue Apron menu with this recipe for sweet & savory coconut shrimp.
Unsweetened shredded coconut flakes are made from the meat of coconuts. The coconut is split, peeled, shaved into small pieces, and then dried. The coconut strips retain some natural moisture, giving them a pleasant, chewy texture. No sugar is added during this process, which makes these flakes a perfect addition to baked goods or savory recipes.
Look for unsweetened shredded coconut flakes appearing on the Blue Apron menu, and get excited by making this classic Polynesian-inspired dish at home.
Coconut shrimp ingredients
- 1 lb Tail-On Shrimp (31 to 40 count), peeled and deveined
- ½ cup All-Purpose Flour
- ¼ cup Cornstarch
- ¾ cup Unsweetened Shredded Coconut
- ½ cup Panko Breadcrumbs
- 2 Eggs
- Sweet Chili Sauce (optional, for serving)
Coat the shrimp
Pat the shrimp dry with paper towels; season with salt and pepper. Place the flour and cornstarch on a plate or in a shallow bowl and stir to combine; season with salt and pepper. Place the coconut and breadcrumbs on a separate plate or shallow bowl and stir to combine. Crack the eggs into a shallow bowl; season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned shrimp in the flour mixture (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the coconut breadcrumbs (pressing to adhere). Transfer to a plate.
Air-fry the shrimp:
Turn the air-fryer to 400°F. Working in batches if necessary, arrange the coated shrimp in an even layer in the basket. Drizzle with olive oil or spray with nonstick cooking spray. Cook 3 minutes, or until starting to brown. Flip the shrimp. Drizzle with olive oil or spray with nonstick spray. Cook 3 minutes, or until browned and cooked through. Transfer to a plate and season with salt. Repeat with any remaining shrimp. Serve the finished shrimp with sweet chili sauce, if desired. Enjoy!