Ingredients

1 pound medium shrimp (about 30 shrimp), peeled and deveined

1 1/2 teaspoon kosher salt, divided

1/8 teaspoon white pepper

1/2 cup + 3 tablespoons all-purpose flour, divided

3 large eggs

3 tablespoons mayonnaise

3 tablespoons cornstarch

1 1/4 cups shredded coconut (sweetened or unsweetened)

1 3/4 cups panko breadcrumbs

Neutral oil spray

1/2 cup Thai sweet chili sauce

1 tablespoon lime juice

1 teaspoon finely grated lime zest

1 teaspoon fish sauce

1-2 teaspoons sriracha (optional for a spicy taste)

Instructions

Step 1: Pat the shrimp very dry with paper towels. Season with 1/2 teaspoon kosher salt and white pepper. Let the shrimp sit while you prepare the remaining ingredients.

Step 2: Spread the shredded coconut in a cold 9-inch pan. Cook over medium heat, shaking the pan occasionally, until the coconut starts to change color. Reduce to medium-low heat and cook, stirring constantly, until the coconut turns light golden. Transfer immediately to a plate to cool.

Step 3: Spread the panko breadcrumbs in the same pan. Spray generously with neutral oil from above to avoid blowing the crumbs out. Cook over medium heat, shaking occasionally, until golden, stirring frequently. Transfer to a plate to cool.

Step 4: Place 1/2 cup flour in a shallow bowl. In a second shallow bowl, whisk together eggs, mayonnaise, remaining 3 tablespoons flour, and cornstarch until smooth. In a third shallow bowl, combine toasted coconut, panko, and 1 teaspoon kosher salt.

Step 5: Using one hand for dry ingredients and the other for wet, coat shrimp first in flour, shaking off excess, then dip in egg mixture, letting excess drip off. Press shrimp firmly into the coconut-panko mix to coat evenly. Transfer to a plate or tray.

Step 6: Repeat with remaining shrimp. Let coated shrimp rest for 10 minutes to help the breading adhere.

Step 7: Preheat the air fryer to 380°F (193°C) for 5 minutes.

Step 8: Spray the air fryer basket with oil. Arrange shrimp in a single layer without overlapping; cook in batches if necessary. Spray the tops with oil. Air fry for 3 minutes, flip shrimp, spray again with oil, and cook for another 3 to 4 minutes until cooked through.

Step 9: In a small bowl, combine sweet chili sauce, lime juice, lime zest, and fish sauce. Stir well to mix.

Step 10: Serve the coconut shrimp immediately with the sweet chili lime sauce on the side.

Tips & Variations

Use either sweetened or unsweetened shredded coconut depending on your preference for sweetness.

For extra heat, add sriracha to the dipping sauce or mix it into the mayonnaise for the egg mixture.

Make sure to pat shrimp dry thoroughly to ensure the coating sticks well and crisps up nicely in the air fryer.

Adjust cooking time slightly based on the size of your shrimp and air fryer model.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat them very dry before starting to ensure the coating sticks and crisps properly.

Can I bake the coconut shrimp instead of air frying?

You can bake them at 400°F for about 10-12 minutes, flipping halfway through; however, air frying yields a crispier texture with less oil.

Dessert

Air Fryer Coconut Shrimp with Sweet Chili Lime Sauce Recipe

Introduction