Description
Crispy and flavorful Air Fryer Coconut Shrimp coated with a crunchy panko and shredded coconut breading, served with a spicy and sweet sriracha chili mayo dipping sauce. Perfect for a quick appetizer or light meal with a tropical twist.
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 the Breading Stations: In a shallow bowl, season the all-purpose flour with kosher salt and freshly ground black pepper to taste. In a separate shallow bowl, combine the panko bread crumbs and shredded sweetened coconut. In a third shallow bowl, beat the eggs until blended.
- Coat the Shrimp: Take each shrimp one at a time and dip it first into the seasoned flour, shaking off any excess. Then dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, dip the shrimp into the panko and coconut mixture, pressing gently so the coating adheres well.
- Air Fry the Shrimp: Place the coated shrimp in a single layer inside the basket of your air fryer. Avoid overcrowding to ensure even cooking. Set the air fryer to 400°F (204°C) and cook the shrimp for 7 to 9 minutes until golden brown and cooked through, turning or shaking the basket halfway if necessary.
- Make the Dipping Sauce: While the shrimp cooks, combine the mayonnaise, sriracha, and Thai sweet chili sauce in a small bowl. Stir well until the sauce is smooth and creamy.
- Serve: Arrange the crispy coconut shrimp on a serving platter and serve immediately with the prepared spicy sweet dipping sauce on the side.
Notes
- For best results, use large tail-on shrimp peeled and deveined for ease of eating and presentation.
- If you don’t have Thai sweet chili sauce, you can substitute with additional sriracha mixed with a touch of honey or sugar.
- Ensure the air fryer basket is not overcrowded to allow the shrimp to crisp evenly.
- To make the recipe gluten-free, substitute all-purpose flour and panko bread crumbs with gluten-free alternatives.
- Leftover shrimp can be refrigerated and reheated in the air fryer for a few minutes to maintain crispiness.
Nutrition
- Serving Size: 4 shrimp
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
