Coconut Shrimp (Crispy, Easy Recipe)

If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, place a nonstick wire rack onto a lined baking sheet (This is the set I use). Spray or brush the rack with oil.

If your shrimp are frozen, thaw them first. Pat dry with paper towels.

Arrange three bowls -- one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.

Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on the wire rack if using the oven method, or otherwise a cutting board.

Oven method: Bake coconut shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.Pan fry method: Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 minutes per side, until golden brown and cooked through.Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.