Description
Crispy and flavorful Air Fryer Coconut Shrimp coated with a crunchy panko and sweet coconut crust, served with a spicy sriracha mayo dipping sauce. This easy-to-make appetizer or main dish is perfectly cooked using the air fryer for a healthier, oil-minimized alternative to traditional frying.
Ingredients
Units
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, combine panko bread crumbs and shredded sweetened coconut. In a third shallow bowl, beat the eggs thoroughly.
- Bread the Shrimp: One at a time, dip each peeled and deveined shrimp first into the seasoned flour, shaking off any excess. Then dip into the beaten eggs, and finally coat with the panko and coconut mixture, gently pressing to make sure it adheres well to the shrimp.
- Air Fry the Shrimp: Place the breaded shrimp in a single layer in the air fryer basket, working in batches if needed 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.
- Make the Dipping Sauce: In a small bowl, mix together the mayonnaise, sriracha, and Thai sweet chili sauce until well combined to create a creamy, spicy dipping sauce.
- Serve: Arrange the cooked shrimp on a serving platter and serve alongside the prepared sriracha mayo dipping sauce for a delicious appetizer or main course.
Notes
- For extra crispiness, pat the shrimp dry before dredging.
- Do not overcrowd the air fryer basket to ensure even cooking.
- Adjust sriracha amount in the dipping sauce for preferred spice level.
- Can be served with lime wedges for a citrusy twist.
- Leftover shrimp can be stored refrigerated for up to 2 days but are best eaten fresh.
Nutrition
- Serving Size: 1 serving (approx. 4 shrimp with sauce)
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 195 mg
