Global
Air-Fryer Caribbean Coconut Prawns
Succulent prawns coated in a crunchy coconut and panko crust, delivering a taste of the tropics with every bite.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 500g large prawns, peeled and deveined
- 1 cup panko bread crumbs
- 1/2 cup shredded unsweetened coconut
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lime wedges for serving
Cooking Steps
Preheat your air fryer to 200°C (400°F).
In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and pepper.
In a second bowl, beat the eggs until well combined.
In a third bowl, combine the panko bread crumbs and shredded coconut.
Coat each prawn in the flour mixture, then dip it into the beaten eggs, and finally press it into the coconut-panko mixture until well coated.
Place the coated prawns in a single layer in the air fryer basket, spray lightly with olive oil, and cook at 200°C (400°F) for 8 minutes, shaking the basket halfway through for even crisping.
Once cooked, remove the prawns from the air fryer and serve with lime wedges.
Optional Enhancements
- Use shrimp instead of prawns.
- Substitute whole wheat flour for all-purpose flour.
- Swap unsweetened coconut for sweetened coconut for a different flavor.
Storing & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer for 3-5 minutes to regain crispiness.
