Description
Crispy, golden air fryer coconut shrimp paired with a tangy, sweet chili sauce makes a perfect appetizer or snack. This recipe uses a light coating of flour, egg, panko breadcrumbs, and shredded coconut to create a crunchy texture without deep-frying, making it a healthier alternative that’s easy to prepare and cook using an air fryer.
Ingredients
Scale
For the Coconut Shrimp
- ⅓ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup panko breadcrumbs
- 1 ½ cups sweetened finely shredded coconut
- 1 pound raw shrimp, deveined, peeled, tail on
- Cooking spray
For the Sweet Chili Sauce
- ½ cup rice vinegar
- ½ cup water
- ⅓ cup granulated sugar
- 2 cloves garlic, minced
- 2 tablespoons sambal chili paste
- 2 teaspoons soy sauce or tamari
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro, minced
Instructions
- Preheat Air Fryer: Preheat your air fryer to 375ºF to ensure it reaches the right temperature for crisp cooking.
- Prepare Flour Mixture: In a small bowl, mix together the all-purpose flour, garlic powder, kosher salt, and black pepper with a fork to distribute the seasonings evenly.
- Prepare Egg Wash: In a separate bowl, whisk the eggs with a splash of water to thin slightly, which helps the coating stick better to the shrimp.
- Prepare Coconut Mixture: In another bowl, combine the panko breadcrumbs and shredded coconut, mixing until evenly incorporated.
- Dry the Shrimp: Using a paper towel, gently pat dry the raw shrimp to remove excess moisture so the coating will adhere properly.
- Coat the Shrimp: Holding each shrimp by the tail, dredge first in the flour mixture, then dip into the egg wash, and finally press into the coconut breadcrumb mixture covering all sides. Spray each coated shrimp lightly with cooking spray and set them on a plate.
- Air Fry the Shrimp: Arrange the shrimp in the air fryer basket in a single layer with space between each piece to avoid sticking. Cook for 8 to 10 minutes, turning once halfway through, until the shrimp are golden brown and crispy. Depending on your air fryer size, you may need to cook in batches.
- Make the Sweet Chili Sauce: In a small saucepot, combine rice vinegar, water, sugar, minced garlic, sambal chili paste, and soy sauce. Cook over medium heat until it begins to simmer.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to form a slurry. Add it to the simmering sauce and cook for 3 to 4 minutes while stirring regularly until the sauce thickens.
- Finish the Sauce: Stir in the minced cilantro, then remove the sauce from heat and let it cool slightly before serving alongside the coconut shrimp.
Notes
- For best results, pat shrimp dry thoroughly before breading to help coating adhere well.
- Do not overcrowd the air fryer basket; cook shrimp in batches if needed to ensure even crispiness.
- Sweetened shredded coconut provides a balanced sweet taste; unsweetened coconut may alter the flavor.
- Adjust the amount of sambal chili paste in the sauce to make it milder or spicier based on your preference.
- Spraying the shrimp with cooking spray helps achieve a golden, crispy exterior without deep frying.
- Leftover sweet chili sauce can be stored in the refrigerator for up to a week.
