Servings: 4
Calories: 456kcal
Equipment
- 1 Air fryer
Ingredients
- Nonstick cooking spray
- 1 pound large shrimp peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- Sweet chile sauce
Instructions
- air fryer's basket should be sprayed with cooking spray before being placed away. Between two paper towels, pat the shrimp dry before seasoning with a sprinkle of salt and a few grinds of pepper.
- In a food processor, pulse the coconut and panko until the ingredients are uniformly finely minced. Place in a small bowl.
- In a separate shallow basin or baking dish, stir the flour with 3/4 teaspoon salt and a few grinds of pepper. In a third shallow dish, whisk the eggs with a small amount of salt. Before dipping a shrimp in the beaten egg, dip it in the seasoned flour, brushing off any excess. When equally coated, dredge in the coconut-panko mixture and turn. Continue doing this until all the shrimp are covered, then transfer to a big dish or rimmed baking sheet.
- Set the air fryer's thermostat to 385 degrees. Put part of the shrimp in the fryer basket in a single layer as you work in batches, and then spritz liberally with more nonstick cooking spray. Cook for 10 minutes, rotating the shrimp halfway through, until they are well cooked and golden.
- Serve some sweet chile sauce beside the coconut shrimp for dipping.
Video
Nutrition
Calories: 456kcal | Carbohydrates: 12g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 12g | Fiber: 1g | Iron: 3mg
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