Description
Crispy and flavorful Air Fryer Coconut Shrimp coated in a crunchy panko and coconut crust, served with a spicy and tangy sriracha mayo dipping sauce. This delightful appetizer or main course cooks quickly in the air fryer, delivering a golden-brown, perfectly cooked shrimp every time without the mess of deep frying.
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. In a second shallow bowl, mix together the panko bread crumbs and shredded sweetened coconut. In a third shallow bowl, beat the eggs until blended smoothly.
- Coat the Shrimp: Take one shrimp at a time and dip it first into the seasoned flour, ensuring it is fully coated and shaking off any excess flour. Next, dip the shrimp into the beaten eggs, then press it into the panko and coconut mixture, ensuring the coating adheres well on all sides.
- Air Fry the Shrimp: Arrange the coated shrimp in a single layer inside the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry at 400°F (204°C) for 7 to 9 minutes, or until the shrimp are golden brown and cooked through, flipping halfway if needed for even crisping.
- Make the Dipping Sauce: While the shrimp are cooking, combine mayonnaise, sriracha, and Thai sweet chili sauce in a small bowl and mix well until smooth and evenly blended.
- Serve: Transfer the cooked coconut shrimp to a serving platter. Serve immediately alongside the prepared spicy sriracha mayo dipping sauce for a delicious and crispy appetizer or meal.
Notes
- If you prefer a spicier sauce, add more sriracha to taste.
- Make sure to pat the shrimp dry before coating to help the breading stick better.
- You can substitute sweetened coconut with unsweetened for a less sweet flavor.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Leftover shrimp can be refrigerated up to 2 days but are best eaten fresh for maximum crunch.
Nutrition
- Serving Size: 4 shrimp per serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg
