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.
0 servings