These air-fryer coconut shrimp are the perfect combination of savory and sweet. Serve with a sweet chili sauce, for dipping.
Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
Pulse the coconut and panko breadcrumbs in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
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.
Set air fryer to 385°F | 196°C for 10 minutes to start the preheating cycle.
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.
Serve the coconut shrimp with some sweet chili sauce for dipping.
Ingredients
Directions
Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
Pulse the coconut and panko breadcrumbs in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
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.
Set air fryer to 385°F | 196°C for 10 minutes to start the preheating cycle.
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.
Serve the coconut shrimp with some sweet chili sauce for dipping.