Get your healthy on with this easy and delicious air fried coconut shrimp. Dip it into a sweet mango dipping sauce for a tropical summer appetizer or dinner.
1poundfresh or frozen large shrimp,with tails, thawed, peeled and deveined
⅓cupall-purpose flour
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack pepper
2eggs
½cuppanko crumbs
1cupflaked sweetened coconut
Garnish: lemon wedges, parsley(optional)
Instructions
Mango Dipping Sauce
Place mango, orange marmalade, lime juice, and cayenne pepper in a blender and process until smooth. Cover and store in the refrigerator.
Coconut Shrimp
Pat shrimp dry.
Combine flour and seasonings in a bowl.
In another bowl, whisk eggs.
In a third bowl or flat plate, combine panko and coconut.
Set up an assembly line. First, dredge the shrimp with flour then dip into eggs, and finally coat with coconut-panko mixture. Pat lightly to help the mixture to adhere.
Spray the air fryer basket. Place prepared shrimp in the basket (do not crowd) and spray the shrimp lightly with oil. Air fry at 375 degrees for 8 minutes, turning halfway through. When flipped spray lightly with oil spray again.
Serve sprinkled with parsley, perhaps a slice of lime or lemon, and a side of mango dipping sauce.
Notes
STORE/FREEZE/REHEAT
To Store: Place the leftovers in an airtight container in the refrigerator. They will last up to 3 days in the fridge.
To Freeze Before Air Frying: Place the breaded shrimp on a baking sheet lined with parchment paper. Freeze completely then transfer the frozen coconut shrimp to a freezer-safe container. Thaw before air frying or add 2 to 3 minutes to the air frying time.
To Freeze Leftovers: Place the leftovers in a freezer-safe airtight container or plastic freezer bag. Frozen coconut shrimp will last up to 3 months in the freezer. Thaw in the refrigerator overnight.
To Reheat Leftovers: Air fry at 375°F for 2 to 3 minutes.