Thinking about the last time you were in an island vacation and had coconut shrimp? What if we tell you that you no longer need to go far away to enjoy this delicious recipe!
These coconut shrimp are an air fryer recipe which means shrimp perfectly cooked to crispy coconut perfection. And, it’s so easy that it’s like having a mini vacation in your kitchen.
Served alongside a sauce made with yogurt, pineapple, lime, and coconut; this creamy, zingy, fruity dip is simply to die for. Others simply prefer to paired the coconut shrimp with a delicious Sweet Thai Chili dipping sauce. It's really all about being creative and working around your own preferences.
These flavors combine to create a light flavor that is perfect for a summer dish or brighten up the dark days of winter. Bottom line, there's no excuse not to try this recipe, you can even wow your friends and family and make it the perfect appetizer for your next party.
And here is a tip for you, if you can’t track down finely shredded coconut, pulse the coconut in your food processor or give it a quick chop until it’s more finely ground.
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey, lime juice, and serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce.
Ingredients
Directions
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey, lime juice, and serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce.
