Coconut Shrimp(Air Fryer)

Contributed By: The Blind Perspective

Ingredients:

1/2 cup all-purpose flour
1 1/2 teaspoons black pepper
2 large eggs
2/3 cup unsweetened flaked coconut
1/3 cup panko breadcrumbs
12 ounces medium peeled, deveined raw shrimp, tail-on (about 24 shrimp)
Cooking spray
1/2 teaspoon kosher salt
For Sauce:
1 serrano chile, thinly sliced
1 1/4 cup honey
1/4 cup lime juice
2 teaspoons chopped fresh cilantro (optional)

Method:

1. Stir together flour and pepper in a shallow dish.
2. Lightly beat eggs in a second shallow dish.
3. Stir together coconut and panko in a third shallow dish.
4. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess.
5. Dip in egg, allowing any excess to drip off.
6. Dredge in coconut mixture, pressing to adhere.
7. Place half of the shrimp in air fryer basket and lightly coat with cooking spray.
8. cook at 400°F for 4 minutes.
9. Turn shrimp over, lightly coat with cooking spray, and cook for an additional 4 minutes.
10. Season with salt and repeat steps with the rest of the shrimp 11. While shrimp is cooking, whisk together honey, lime juice, and serrano chile in small bowl.
12. Sprinkle shrimp with cilantro, if desired.
Serve with sauce and enjoy!

Helpful Hints:

Provided by The Blind Perspective
Website
https://www.theblindperspective.com/
Serving Size: 6 shrimp, Calories: 250


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