Air Fryer Coconut Shrimp
The salty sweetness of this coconut shrimp pairs perfectly with a spicy (you can make it as spicy as you'd like it to be—or not to be) apricot chili sauce.
- Coconut Shrimp
- 8 oz. (250 g) large shrimp (31–40 ct.) peeled, deveined, and tails on
- ¼ tsp (2 mL) salt
- ⅛ tsp (0.5 mL) black pepper
- ½ cup (125 mL) all-purpose flour
- 2 eggs
- 1 tbsp (15 mL) milk
- ¾ cup (175 mL) sweetened coconut flakes
- ½ cup (125 mL) panko breadcrumbs
- 2 tbsp (30 mL) butter, melted
- 1 lime, zested
- Oil for spritzing
- Apricot Chili Dipping Sauce
- ½ cup (125 mL) apricot preserves
- 1½ tbsp (22 mL) lime juice
- ¼ tsp (1 mL) red chili flakes
Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.
- Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.
- 10 servings
Nutrients per serving:
U.S. nutrients per serving (2 shrimp): Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 2 g, Total Sugars 16 g (includes 0 g added sugars), Protein 7 g