Coconut Shrimp
Ingredients
¾ cup dried unsweetened shredded coconut
¾ cup panko bread crumbs
nonstick cooking spray
1 large egg
1 teaspoon coconut oil
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon curry powder
¼ teaspoon black pepper
¾ pound jumbo shrimp
your favorite dipping sauce
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Spray the coconut coating
Pour the panko and coconut in a June Pan and spray them lightly with nonstick cooking spray.
¾ cup dried unsweetened shredded coconut
¾ cup panko bread crumbs
nonstick cooking spray
measuring cups
June Pan
Bake the coconut coating
Place the panko and coconut on the middle shelf of the June Oven. June will notify you when the dry coating is toasted. Follow onscreen instructions to continue toasting if the coating is not golden brown. Let the dry coating cool and transfer to a large bowl.
large bowl
Make the wet coating
Crack the egg into a medium bowl. Add the coconut oil and whisk until lightly beaten.
1 large egg
1 teaspoon coconut oil
medium bowl
whisk
measuring spoons
Season the flour coating
In a shallow dish or bowl, whisk the flour, salt, curry powder, and pepper until combined.
¼ cup all-purpose flour
¼ teaspoon curry powder
½ teaspoon salt
¼ teaspoon black pepper
shallow bowl
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 400°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Coat the shrimp
Working in batches, place the shrimp in the bowl with the seasoned flour. Toss to coat, shaking off excess flour. Dip floured shrimp in the wet coating and roll them around until they are completely coated. Allow excess egg to drip back into the bowl. Next, dip shrimp in the toasted coconut coating, rolling them around until they are completely coated. Shake off any excess coconut coating and place shrimp in the June Air Basket set over the June Pan to catch any crumbs. Repeat until all shrimp are coated.
June Pan
June Air Basket
¾ pound jumbo shrimp
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest prawn.
June Food Thermometer
Spray with cooking spray
Generously spray the top of the shrimp with nonstick cooking spray. The oil will help brown the shrimp.
Air fry the shrimp
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. June will notify you when the shrimp are ready.
Serve the shrimp
Carefully remove the shrimp from the June Oven. Transfer the pieces to a platter and serve immediately.
your favorite dipping sauce
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