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Air Fryer Coconut Shrimp Recipe – Weight Watchers Friendly


Weight Watchers Air Fryer Coconut Shrimp RecipeWeight Watchers Air Fryer Coconut Shrimp Recipe
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One of my favorite memories of my Mother is her taking me to the beach on Sunday afternoons in California. We would order  coconut Shrimp at  our favorite restaurant in Malibu and I was on top of the world. If we played our cards right, and got really really lucky, the dolphins would swim by around the noon hour and everyone in the place would jump out of their seats and yell, “their they are.” It was so special to me and I really wanted to find a way to recreate the recipe in my own home, without the deep frying part.

I am older and wiser now and head over heels in love with my air fryer. I have been playing around with all kinds of recipes, trying to find ways to make everything  in a healthy delicious way. This recipe for Air Fryer Coconut Shrimp that is sooo Weight Watchers friendly is just the ticket. I hope you will like it.

It is easy and fast and if you like shrimp, you are going to LOVE this delicious coconut appetizer or dinner. If you are thinking it is not enough food for you, combine it with a large salad or a large plate of cooked asparagus, broccoli, an artichoke heart, peppers, or whatever it is you like and make it a wonderful, delicious, healthy meal.



Air Fryer Coconut Shrimp Recipe
Air Fryer Coconut Shrimp Recipe


Dip in your favorite sauce or one made of plain, fat free greek yogurt mixed with dill and onion powder and fresh squeezed lemon juice. 8 POINTS per 4 SHRIMP

Yields: 12 pieces

  • One dozen large shrimp, raw and peeled
  • 1 Cup whole wheat Panko Breadcrumbs (Ian's brand is a good one)
  • 1 Cup Coconut, dried and unsweetened
  • 1 Tbsp Cornstarch
  • 1/2 Cup Coconut flour (I like Arrowhead Mills organic)
  • 1/2 Cup raw egg white
  1. Mix the panko and coconut in one bowl.
  2. Mix the flour and cornstarch in a second bowl.
  3. Place the mixed egg whites in a third bowl.
  4. Dip each shrimp first into the flour mixture, next into the egg and finally into the coconut mixture until nicely coated.
  5. Place coated shrimp into the Fry Basket.
  6. Cook for 10 minutes at 350° F, turning them over half way through cooking
  • Preparation time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes


  • Calories: 269
  • Fat: 8 grams
  • Carbs: 50 grams
  • Protein: 90 grams

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Laurie Bennett

Laurie Bennett

Site Owner
I am a wife, mother of two, entrepreneur and life style blogger. I am also the proud owner of a pug named Roxy and a Saint Bernard named Macie. I grew up in sunny California and today I go back and forth between Arizona and Montana. I love the clothing brand "Life is Good" and I wear it with pride. One day soon I really hope to own some chickens!!

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