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Air Fryer Coconut Shrimp with Pineapple Dipping Sauce

Summer Yule
These air fryer coconut shrimp are crusted in coconut and pistachios and served with a sweet pineapple dipping sauce.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine American
Servings 4
Calories 667 kcal

Ingredients

For the coconut shrimp:

  • 1 lb. shrimp, 21-30 count, peeled, tail-on (thawed from frozen)
  • ¼ c whole wheat or spelt flour
  • 2 large eggs, beaten
  • 13 T unsweetened, shredded coconut flakes (¾ c plus 1 T)
  • ½ c pistachios (unsalted, if possible)
  • cooking oil spray of choice

For the coconut rice:

  • 1 c brown rice, dry
  • c light coconut milk
  • c water

For the pineapple dipping sauce:

  • c plain, unsweetened Greek yogurt (I used whole milk, but non-fat works too)
  • ¼ c light coconut milk
  • ½ c crushed pineapple, drained (from a can)

For the broccoli:

  • 1 lb. frozen broccoli

Instructions

To make the coconut rice:

  • Combine the rice, coconut milk, and water in a saucepan over medium heat. Bring to a simmer, turn the heat to low, and cook it covered for approximately 45 minutes. You can add a little water towards the end of the cooking time if the rice is getting too dry.

To make the coconut shrimp:

  • Pulverize the coconut flakes in a food processor until they become crumbs. Put them in a large bowl.
  • Grind the pistachios in the food processor until they are ground into a flour. Don't grind them too long or you'll have pistachio butter! Put them in the same bowl that you put the coconut in, and mix them together.
  • Put the whole wheat or spelt flour in a separate bowl. Put the beaten eggs in another small bowl.
  • You now have three filled bowls. Line them up in this order: wheat/spelt flour, eggs, coconut/pistachio mixture. Mist your air fryer racks with the cooking oil spray.
  • Grab one of your thawed shrimp by the tail. Dredge it in the flour, dip it in the egg, then coat it in the coconut/pistachio mixture. Put it on the air fryer rack.
  • Repeat this dredging and coating process for all of the shrimp. Lay them in a single layer on your air fryer racks. Try to space them out so they are not touching much.
  • Lightly mist the shrimp with the cooking oil spray. Air fry at 400°F for 6 minutes. Switch the position of the trays in the air fryer oven and cook an additional 6 minutes.
  • Flip all of the shrimp over and switch the position of the trays in the fryer one final time. Cook for 6 more minutes. (The total cooking time in the air fryer is 18 minutes.)

To make the pineapple dipping sauce and the broccoli:

  • Whisk all of the ingredients in the "for the pineapple dipping sauce" list together. Set aside until ready to serve.
  • Cook the broccoli in the microwave or on the stove top, as fits your preference.

To serve:

  • Each plate gets ¼ of the rice, ¼ of the shrimp, ¼ of the broccoli, and ¼ of the pineapple dipping sauce. Enjoy!
    Air fryer coconut shrimp featured2

Notes


This is a level 3 recipe (weight maintenance and active lifestyles). I’ve given this one a slight bump to level 3 because of the flour. In addition, coconut and pistachios are energy-dense, high-fat foods that bring up the calories on this one. However, using an air fryer instead of frying with oil does help to lighten up this dish.
If you need to lower the calories here further, I recommend cooking the rice with water instead of coconut milk. Another strategy is to replace the rice with a non-starchy veggie. You could either double up on your portion of the broccoli or add another vegetable for a broader range of phytonutrients.

Nutrition

Calories: 667kcal
Keywords air fryer, air fryer coconut shrimp, airfried, airfryer, brown rice, coconut, pescatarian, pineapple, pistachios, shrimp, yogurt
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