Description
Crispy and flavorful Air Fryer Coconut Shrimp coated in a crunchy coconut-panko crust and served with a spicy-sweet dipping sauce, perfect for a quick and delicious appetizer or meal.
Ingredients
Scale
For the Shrimp
- 1/2 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko bread crumbs
- 1/2 cup shredded sweetened coconut
- 2 large eggs, beaten
- 1 lb. large tail-on shrimp, peeled and deveined
For the Dipping Sauce
- 1/2 cup mayonnaise
- 1 Tbsp. sriracha
- 1 Tbsp. Thai sweet chili sauce
Instructions
- Prepare Breading Stations: In a shallow bowl, season the all-purpose flour with kosher salt and freshly ground black pepper. In a separate shallow bowl, combine the panko bread crumbs and shredded sweetened coconut. In a third shallow bowl, beat the eggs until blended. This setup will allow easy and efficient breading of the shrimp.
- Bread the Shrimp: Take each shrimp and dip it first into the seasoned flour, shaking off any excess flour. Next, dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, dip the shrimp into the panko and coconut mixture, gently pressing it to adhere well, creating a crispy and flavorful coating.
- Air Fry the Shrimp: Arrange the breaded shrimp in a single layer inside the air fryer basket. You may need to work in batches to avoid overcrowding. Cook the shrimp at 400°F (204°C) for 7 to 9 minutes or until they are golden brown and cooked through, turning halfway if needed for even cooking.
- Make the Dipping Sauce: While the shrimp cooks, combine mayonnaise, sriracha, and Thai sweet chili sauce in a small bowl. Mix thoroughly to create a creamy, spicy, and sweet sauce that complements the coconut shrimp perfectly.
- Serve: Once cooked, carefully remove the shrimp from the air fryer and arrange them on a serving platter. Serve immediately alongside the prepared dipping sauce for dipping pleasure.
Notes
- Be sure not to overcrowd the air fryer basket to ensure even cooking and crispiness.
- For a gluten-free version, substitute the all-purpose flour and panko with gluten-free alternatives.
- Adjust the sriracha quantity in the dipping sauce according to your spice preference.
- If shrimp are frozen, thaw completely and pat dry before breading to achieve the best texture.
- This recipe works well with medium or large shrimp for balanced cooking and presentation.
Nutrition
- Serving Size: 1/4 of recipe (~4-5 shrimp)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 195 mg
