CopyCat Outback Steakhouse Air Fryer Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup shredded coconut, sweetened or unsweetened
1/2 cup dipping sauce, for serving, optional

Directions

Pat shrimp dry with paper towels. Season with salt, black pepper, and garlic powder.

Place flour in one bowl, beaten eggs in a second bowl, and a mixture of panko and shredded coconut in a third bowl.

Dredge each shrimp in flour, then dip into the beaten eggs, and finally coat thoroughly in the panko-coconut mixture.

Preheat air fryer to 400°F (200°C). Spray the basket with cooking spray. Arrange shrimp in a single layer and lightly spray the tops. Air fry for 8–10 minutes, flipping halfway, until golden and crispy.

Frying Method: Heat oil in a deep pan to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden brown. Drain on paper towels.

Serve the coconut shrimp warm with your favorite dipping sauce.