Ingredients
1/2 c. all-purpose flour
Kosher salt
Freshly ground black pepper
1 c. panko bread crumbs
1/2 c. shredded sweetened coconut
2 large eggs, beaten
1 lb. large tail-on shrimp, peeled and deveined
1/2 c. mayonnaise
1 tbsp. sriracha
1 tbsp. Thai sweet chili sauce
Preparation
Step 1In a shallow bowl, season flour with salt and black pepper. In another shallow bowl, combine panko and coconut. In a third shallow bowl, beat eggs to blend.Step 2Working one at a time, dip shrimp into seasoned flour, shaking off any excess. Dip into eggs, then into panko mixture, gently pressing to adhere.Step 3Working in batches if necessary, in an air-fryer basket, arrange shrimp in a single layer. Cook at 400° until shrimp is golden brown and cooked through, 7 to 9 minutes.Step 4In a small bowl, combine mayonnaise, sriracha, and chili sauce.Step 5Arrange shrimp on a platter. Serve with dipping sauce alongside.
Read on for our top tips on making this crispy coconut dinner: How long should I cook my shrimp in the air fryer? Our shrimp was ready in around 7-9 minutes, but depending on the size of your shrimp and air fryer, they might take a bit longer! Set your timer for the suggested time, then keep an eye on them, looking out for when they’re golden brown and cooked through. What should I serve them with? While you can go with the classic cocktail sauce, we decided to pair our coconut shrimp with a homemade spicy mayo. The sauce pairs perfectly with the sweet coconut. As far as sides go, the options are endless: serve these solo as an easy appetizer, or with fried okra, your fave roasted veggies, or even homemade french fries. How do I store them? Store any leftovers in an airtight container and place in the fridge for around 3-4 days. Reheat in the air fryer for maximum crispiness! Made these? Let us know how it went in the comments below!
