Crispy Air Fryer Coconut Shrimp
Sweet and Crispy Air Fryer Coconut Shrimp easily made in under 20 minutes and served with the most delicious chili dipping sauce! This appetizer is always a crowd-pleaser, but also makes a filling main dish served with a salad, veggies or in a wrap.
Servings: 4
Ingredients
- 1/2 cup whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs beaten
- 3/4 cup whole wheat Panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1 lb large shrimp peeled and deveined with tails attached
- Fresh cilantro as garnish
For the Dipping Sauce:
- 1/3 cup Thai sweet chili sauce
- 2 Tbsp mayonnaise
- 1/2 tsp grated ginger
- 1 Tbsp finely chopped cilantro
Instructions
- Using 3 shallow bowls, whisk together the flour and seasonings in one bowl, beat the eggs in another bowl, and combine the breadcrumbs and shredded coconut in the third bowl.
- First dip the shrimp into the flour mixture, shaking off any excess. Next dredge the shrimp into the egg mixture and lastly into the breadcrumb mixture, pressing firmly making sure to coat all sides. Repeat this until all the shrimp are coated in breading.
- Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, place the shrimp in the air fryer basket in a single layer making sure they are not overlapping (this may need to be done in batches depending on the size of your air fryer).
- Spray the tops with a little olive oil. Cook the shrimp for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
- To make the dipping sauce, whisk together the Thai sweet chili sauce, mayo, grated ginger and chopped cilantro in a small bowl until all combined. Serve with shrimp and enjoy!
Nutrition
Serving: 1/4th recipe with dipping sauce | Calories: 313kcal | Carbohydrates: 25.8g | Protein: 22.4g | Fat: 14.1g | Saturated Fat: 7.2g | Cholesterol: 131.8mg | Sodium: 550.2mg | Fiber: 3.2g | Sugar: 12.8g