Make crispy coconut shrimp quickly in your air fryer. This recipe includes instructions for a simple homemade sweet chili dipping sauce.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound large shrimp, peeled and deveined, tails on or off
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup sweetened shredded coconut
1/2 cup Panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
For the Sauce: 1/2 cup sweet chili sauce (store-bought or homemade)
Instructions
Pat the shrimp completely dry using paper towels. This helps the coating stick.
Set up a three-station dredging process. In the first shallow dish, place the flour seasoned with salt and pepper. In the second dish, whisk the eggs and milk together. In the third dish, combine the shredded coconut and Panko breadcrumbs.
Working with a few shrimp at a time, dredge each shrimp first in the flour mixture, shaking off excess.
Dip the floured shrimp into the egg wash, allowing excess to drip off.
Press the shrimp firmly into the coconut-Panko mixture until fully coated on all sides. Place coated shrimp on a plate.
Preheat your air fryer to 380°F (195°C) for 5 minutes.
Lightly spray the air fryer basket with cooking spray. Arrange the coated shrimp in a single layer in the basket, ensuring they do not touch. Work in batches if necessary.
Lightly spray the tops of the shrimp with cooking spray.
Air fry for 8 to 10 minutes, flipping the shrimp halfway through the cooking time. The shrimp are done when the coating is golden brown and the shrimp are opaque.
Serve immediately with the sweet chili dipping sauce.
Notes
For the best crispiness, avoid overcrowding the air fryer basket. Cook in batches if needed.
If you prefer a less sweet sauce, reduce the sugar content if making homemade sweet chili sauce.
Use large or jumbo shrimp for the best results in this recipe.