Air Fryer Coconut Shrimp
The salty sweetness of this coconut shrimp pairs perfectly with a spicy (you can make it as spicy as you'd like it to be—or not to be) apricot chili sauce.
Ingredients
- 1 lb (450 g) large shrimp (31–40 ct.) peeled, deveined, and tails on
- ¼ tsp (2 mL) salt
- �� tsp (0.5 mL) black pepper
- ½ cup (125 mL) all-purpose flour
- 2 eggs
- 1 tbsp (15 mL) milk
- ¾ cup (175 mL) sweetened coconut flakes
- ½ cup (125 mL) panko breadcrumbs
- 2 tbsp (30 mL) butter, melted
- 1 lime, zested
- Oil for spritzing
- Apricot Chili Dipping Sauce
- ½ cup (125 mL) apricot preserves
- 1½ tbsp (22 mL) lime juice
- ¼ tsp (1 mL) red chili flakes
Directions
- Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
- Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
- Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
- Set the Deluxe Air Fryer & Oven to Convection Bake for 22 minutes.
- Spray 2 Air Fryer Racks with oil and divide the shrimp evenly. When the display says, “Add Food,” place the racks in the oven. Press start. Rotate the pans halfway through cooking.
- Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.