Make coconut shrimp in the air fryer with this simple recipe that cooks up in under 10 minutes. It's healthier than takeout and guaranteed to be a crowd favorite especially when served with the mango chili dipping sauce.
½cupwhole wheat or regular panko breadcrumbsgluten-free if needed
1cupunsweetened shredded coconut
1lb.large shrimppeeled and deveined
Fresh cilantrochopped, for serving
Mango Chili Dipping Sauce
½cupfrozen mangothawed
1Tablespoonlime juice
¼cupThai sweet chili sauce
1inchknob ginger
Instructions
Make dipping sauce by adding thawed frozen mango, lime juice, Thai sweet chili sauce and ginger to a blender. Blend until combined and set aside.
In a small bowl, combine flour, salt, pepper and garlic powder.
In a separate small bowl whisk eggs and set aside.
In a third bowl mix together breadcrumbs and shredded coconut.
Dip shrimp one by one in the flour mixture, then dredge it through the egg mixture, dripping off the excess, then finally dip it in the coconut mixture. Press the coconut panko mixture onto the shrimp to make sure it sticks fully. Place shrimp on a baking tray or plate lined with parchment paper until all the shrimp has been coated.
Preheat the air fryer to 400ºF. Once heated, place shrimp in the air fryer in a single layer and spray lightly with cooking spray. Bake for 6 minutes, flipping once halfway, until shrimp is golden brown on the outside with crispy edges. You'll likely have to do this in multiple batches as to not overcrowd the air fryer.