Take a weekday vacation to paradise with a batch of these crunchy, juicy, golden Coconut Shrimp! This popular restaurant appetizer is so easy to make at home, and using your air fryer to cook it is a much healthier alternative.
Course Appetizer, Side Dish
Keyword coconut shrimp
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1pounduncooked jumbo shrimppeeled and deveined, tails left intact
1large egg white
1cupunsweetened coconut flakes
½cupsPanko bread crumbs
Lime wedgesfor serving
Yum Yum Sauce
¼cupsweet chili sauce
Preheat Air Fryer to 400 degrees F.
Prepare three medium bowls; whisk the egg white and coconut milk together in one bowl until frothy and combined. Whisk flour, salt and pepper together in a second bowl. Add the coconut flakes and Panko in the third bowl and mix well to combine.
Peel the shrimp, leaving the tails intact. Dredge shrimp one by one in flour and shake off excess. Dip shrimp into egg-coconut mixture, then press shrimp into coconut-Panko mixture, coating on both sides.
Transfer shrimp to a large plate or baking sheet. Carefully spray shrimp well with cooking spray.
Add the shrimp in single layer batches to the Air Fryer basket. Cook for 3-4 minutes on one side, then open the basket and flip. Cook for an additional 3-4 minutes, or until crispy to your liking.
Garnish with cilantro and serve with lime wedges and Yum Yum Sauce.
Yum Yum Sauce
Combine all of the ingredients in a small bowl. Mix thoroughly to combine. Refrigerate until ready to serve.