Air Fryer Coconut Shrimp

Ingredients

• 1 pound medium shrimp (about 30 shrimps) (, peeled and deveined)
• 1 1/2 teaspoon kosher salt (, divided)
• 1/8 teaspoon white pepper
• 1/2 cup + 3 tablespoons all-purpose flour (, divided)
• 3 large eggs
• 3 tablespoon mayonnaise
• 3 tablespoon cornstarch
• 1 1/4 cups shredded coconut ((sweetened or unsweetened))
• 1 3/4 cups panko breadcrumbs
• Neutral oil spray
• 1/2 cup Thai sweet chili sauce
• 1 tablespoon lime juice
• 1 teaspoon finely grated lime zest
• 1 teaspoon fish sauce
• 1-2 teaspoon srirachas ((optional for a spicy taste))

Steps

1. 1

   Pat the shrimp very dry with paper towels. Season with 1/2 teaspoon kosher salt and white pepper. Let the shrimp sit while you prepare the remaining ingredients.

2. 2

   Spread the shredded coconut in a cold 9” pan. Cook over medium heat, shaking the pan occasionally, until the coconut starts to change color. Turn to medium low heat, cook and stir constantly until the coconut turns to light golden. Immediately transfer to a plate to cool.

3. 3

   Spread the breadcrumbs into the same 9” pan, spray generously with oil, spraying directly from above so the breadcrumbs don't blow out of the pan. Cook over medium heat, shaking the pan occasionally, until starting to turn golden. Keep cooking and stirring until most of the breadcrumbs turn golden. Immediately transfer to a plate to cool.

4. 4

   Add the 1/2 cup (70 g) flour to a shallow bowl. In a second shallow bowl, whisk together the eggs, mayonnaise, remaining 3 tablespoons flour, and cornstarch until smooth. In a third shallow bowl, combine the shredded coconut, panko, and the remaining 1 teaspoon kosher salt.

5. 5

   Working with a few shrimp at a time, designate one hand for the dry ingredients and the other for the wet ingredients to keep the coating from getting clumpy. Add a few shrimp to the flour and toss to coat, shaking off any excess. Transfer the shrimp to the egg mixture and coat well, letting the excess drip off. Place the shrimp in the coconut mixture and press firmly with your dry hand so the coating adheres evenly to both sides. Transfer to a plate or tray.

6. 6

   Repeat with the remaining shrimp. Let the coated shrimp rest for 10 minutes to help the breading adhere.

7. 7

   Preheat the air fryer to 380°F (193°C) for 5 minutes.

8. 8

   Spray the air fryer basket with oil. Arrange the shrimp in a single layer without overlapping, cooking in batches if needed. Spray the tops generously with oil. Air fry for 3 minutes. Carefully flip the shrimp and spray again with oil. Cook for another 3 to 4 minutes, until the shrimp are just cooked through. (*Footnote 1)

9. 9

   Combine the sweet chili sauce, lime juice, lime zest and fish sauce in a small bowl. Stir until evenly mixed.

10. 10

    Serve the coconut shrimp immediately with the sweet chili lime sauce on the side.