Air Fryer Coconut Shrimp Dinner
Crispy coconut-crusted shrimp made golden in the air fryer with a sweet chili dipping sauce. Paired with jasmine rice and steamed broccoli for a complete dinner.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 3 days. Store shrimp separately from rice and broccoli. Not recommended for freezing (coating gets soggy).
- Batching: Don't overcrowd the air fryer — shrimp need space for the hot air to circulate and crisp the coating.
- Reheat: Re-crisp shrimp in air fryer at 375°F for 3 minutes. Microwave rice and broccoli separately for 90 seconds.
EXECUTION STEPS
THE MACRO PREP
Set up a breading station: flour mixed with garlic powder and salt in one dish, beaten eggs in another, and coconut mixed with panko in a third.
THE MACRO PREP
Dredge each shrimp in flour, dip in egg, then press into the coconut-panko mixture to coat evenly.
THE MACRO PREP
Preheat air fryer to 400°F (200°C). Spray the basket with cooking spray.
HIGH HEAT SEAR
Arrange shrimp in a single layer (work in batches if needed). Spray tops lightly with cooking spray.
STEP 5
Air fry for 8–10 minutes, flipping halfway through, until golden and crispy.
STEP 6
Cook jasmine rice and steam broccoli while shrimp cooks.
STEP 7
Divide rice, broccoli, and coconut shrimp among 4 containers. Pack sweet chili sauce in small containers.
PRIMARY CATEGORY
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5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 lb large raw shrimp, peeled and deveined
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups cooked jasmine rice
- 2 cups steamed broccoli florets
- 1/4 cup sweet chili sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Cooking spray