Combine 1 cup coconut, panko, flour, cornstarch, and salt in a shallow dish. Lightly beat eggs and 2 tablespoons cream of coconut in another shallow dish.
Looking for an excuse to use the air fryer? Try these coconut shrimp paired with piña colada sauce and Greek yogurt with pineapple at the bottom.
Servings and Ingredients
|1 c. plus 1 Tbsp. Hy-Vee sweetened flake coconut, divided|
|½ c. Hy-Vee plain panko bread crumbs|
|¾ c. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee cornstarch|
|¾ tsp. Hy-Vee salt|
|2 Hy-Vee large eggs|
|3 tbsp. sweetened cream of coconut, divided|
|1 package(s) (1-lb.) Hy-Vee frozen EZ Peel and deveined shrimp (16/20 ct.), thawed|
|Piña Colada Sauce|
|1 container(s) (5.3-oz.) Greek yogurt with pineapple on the bottom|
|1 container(s) (16-oz.) Hy-Vee mango habanero salsa, for serving|
Things To Grab
- Shallow dish
- Hy-Vee nonstick cooking spray
- Small bowl
Peel shrimp, leaving tails intact, and pat dry with paper towels. Dip shrimp into egg mixture. Coat with coconut mixture, pressing onto shrimp.
Heat air fryer to 350 degrees according to manufacturer's directions. Place an even layer of shrimp into air fryer basket; spray with cooking spray. Air fry for 8 to 10 minutes or until shrimp are opaque (145 degrees), shaking basket occasionally. Remove cooked shrimp from basket, repeat with remaining shrimp.
For the piña colada sauce, combine yogurt, remaining 1 tablespoon cream of coconut in a small bowl. Serve shrimp with piña colada sauce and Hy-Vee mango habanero salsa.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 240mg
- Sodium: 1470mg
- Total Carbohydrates: 63g
- Protein: 24g