AuthorWest Coast Chef Culinary TeamCategoryMains, Shrimp
These air-fryer coconut shrimp are the perfect combination of savory and sweet. Serve with a sweet chili sauce, for dipping.
Prep Time35 minsCook Time10 minsTotal Time45 mins
1lb large shrimp (16-20 count), peeled and deveined, tails on
Kosher salt
Freshly ground black pepper
1cup sweetened shredded coconut
½cup panko breadcrumbs
½cup all-purpose flour
2large eggs
Sweet chili sauce, for dipping
1
Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
2
Pulse the coconut and panko breadcrumbs in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
3
Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
4
Set air fryer to 385°F | 196°C for 10 minutes to start the preheating cycle.
5
Working in batches, place some of the shrimp into the preheated air fryer in a single layer, then spray lightly with more nonstick cooking spray. Cook at 385°F | 196°C for 10 minutes or until the shrimp are golden brown and cooked through, flipping halfway through.
6
Serve the coconut shrimp with some sweet chili sauce for dipping.
Ingredients
1lb large shrimp (16-20 count), peeled and deveined, tails on
Kosher salt
Freshly ground black pepper
1cup sweetened shredded coconut
½cup panko breadcrumbs
½cup all-purpose flour
2large eggs
Sweet chili sauce, for dipping
Directions
1
Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
2
Pulse the coconut and panko breadcrumbs in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
3
Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
4
Set air fryer to 385°F | 196°C for 10 minutes to start the preheating cycle.
5
Working in batches, place some of the shrimp into the preheated air fryer in a single layer, then spray lightly with more nonstick cooking spray. Cook at 385°F | 196°C for 10 minutes or until the shrimp are golden brown and cooked through, flipping halfway through.
6
Serve the coconut shrimp with some sweet chili sauce for dipping.
