Air Fryer Coconut Shrimp with Chili Sauce

$To make this dish, gather these main ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup unsweetened shredded coconut - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Cooking spray These ingredients create a crunchy, sweet, and savory treat. The shrimp bring a fresh taste, while the coconut and panko add crunch. For the chili sauce, you will need: - 1/4 cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon sriracha (adjust for spiciness) - 1 teaspoon chopped fresh cilantro (for garnish) This sauce adds a tangy kick to your shrimp. The sweetness of the chili sauce pairs well with the heat from the sriracha. Feel free to add these for extra flavor: - Red pepper flakes for heat - Additional lime wedges for serving - Chopped green onions as a garnish These options allow you to make the dish your own. They enhance the taste and add a pop of color. Start by taking 1 pound of large shrimp. Make sure they are peeled and deveined. Pat the shrimp dry with paper towels. This step helps the breading stick better. Season them with 1 teaspoon of garlic powder, 1 teaspoon of paprika, salt, and pepper. Mix well and set them aside. This mix gives the shrimp great flavor. Next, set up your breading station using three bowls. In the first bowl, add 1/2 cup of all-purpose flour. In the second bowl, beat 2 large eggs. The last bowl should have a mix of 1 cup of unsweetened shredded coconut and 1 cup of panko breadcrumbs. This setup makes breading quick and easy. Now, preheat your air fryer to 400°F (200°C) for about 5 minutes. While it heats, lightly spray the air fryer basket with cooking spray. Take each shrimp and dredge it in the flour, shaking off any extra. Next, dip it into the egg until fully coated. Finally, press the shrimp into the coconut-panko mix, making sure it is well-covered. Place the breaded shrimp in a single layer in the air fryer basket. Make sure they do not touch. Spray the tops lightly with more cooking spray. Cook for 8-10 minutes, flipping halfway through. The shrimp should turn golden brown and crispy. Enjoy the delightful crunch when they are done! To make your coconut shrimp extra crispy, follow these steps. First, use panko breadcrumbs. They give a great crunch. Second, spray the shrimp lightly with cooking spray before air frying. This helps them brown evenly. Finally, arrange the shrimp in a single layer. They need space to crisp up. For the best flavor and texture, choose large shrimp. Look for shrimp that are peeled and deveined. Fresh shrimp works well, but frozen shrimp is also fine. Just be sure to thaw them completely. Pat them dry before cooking. This helps the breading stick better. Air fryers can vary in cooking time. If your air fryer runs hot, check the shrimp at 7 minutes. If you have a cooler model, they may need up to 12 minutes. Always flip the shrimp halfway through to ensure even cooking. Keep an eye on them to avoid burning. {{image_2}} You can easily change the heat in your chili sauce. If you want more spice, add more sriracha. Start with a teaspoon and taste it. Add more a little at a time. You can also use fresh chopped chili peppers for a different kick. Try jalapeños or serranos for extra heat. Always taste as you go. Switching up the breading can make this dish fun. Use crushed cornflakes instead of panko for a crunchier texture. You can also use almond flour for a gluten-free option. Try adding spices like cumin or cayenne to the flour for extra flavor. Mix in some grated Parmesan with the coconut for a cheesy twist. Coconut shrimp pairs well with many sides. Serve it with a fresh salad for a light meal. You can also pair it with rice or noodles. A tangy mango salsa adds a tasty contrast. For a fun twist, serve it in tacos with crunchy slaw. Don’t forget to drizzle more chili sauce on top! To store leftover coconut shrimp, let them cool first. Place them in an airtight container. Make sure the lid seals tightly. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat coconut shrimp, preheat your air fryer to 350°F (175°C). Place the shrimp in a single layer in the basket. Heat for about 5-7 minutes. This keeps the shrimp crispy. You can also use an oven for reheating. Just spread them out on a baking sheet and bake for 10-12 minutes at 350°F (175°C). You can freeze uncooked coconut shrimp before air frying. Just follow the breading steps and place them on a baking sheet. Freeze them until solid, then transfer to a freezer bag. They will last for up to three months. When you're ready to cook, no need to thaw. Just add a few extra minutes to the cooking time in the air fryer. You can add more sriracha to your chili sauce. Start with one teaspoon and taste it. If you want more heat, add more sriracha in small amounts. You can also mix in cayenne pepper or red pepper flakes. This gives your sauce a nice kick. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Pat them dry before seasoning. This helps the breading stick better. Coconut shrimp pairs well with many sides. You can serve it with rice, salad, or coleslaw. A fruity salsa or a zesty dipping sauce also works great. These sides balance the rich flavors of the shrimp. Enjoy mixing and matching! Coconut shrimp is a fun and tasty dish to make. We explored its main ingredients, cooking steps, and tips for crispiness. The sauce adds flavor, and variations let you customize it. Storing leftovers properly keeps it fresh, and our FAQs answer common questions. Enjoy making your coconut shrimp. You’ll impress friends and family with this dish!$

Air Fryer Coconut Shrimp with Chili Sauce

Indulge in crispy air fryer coconut shrimp that are sure to impress your taste buds! This easy recipe combines succulent shrimp with a crunchy coconut and panko coating, perfect for a delightful appetizer or snack. Serve with a zesty homemade chili sauce for an extra kick. Ready in just 25 minutes, this dish is both quick and delicious! Click through to explore this appetizing recipe and make your next meal unforgettable!

Print Recipe Pin Recipe

Ingredients

1 pound large shrimp, peeled and deveined

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Cooking spray

Chili Sauce:

1/4 cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon sriracha (adjust for spiciness)

1 teaspoon chopped fresh cilantro (for garnish)

Instructions

Prepare the Shrimp: Pat the shrimp dry with paper towels and season them with garlic powder, paprika, salt, and pepper. Set aside.

Set Up Breading Station:

- In three separate bowls, set up your breading station:

- One with flour,

- One with the beaten eggs,

- And the last one with a mix of shredded coconut and panko breadcrumbs.

Bread the Shrimp:

- Dredge each shrimp in flour, shaking off excess.

- Dip into the beaten eggs, ensuring it's fully coated.

- Finally, press each shrimp into the coconut-panko mixture, making sure they are well-covered.

Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.

Air Fry the Shrimp:

- Lightly spray the air fryer basket with cooking spray.

- Arrange the breaded shrimp in a single layer, making sure they do not touch.

- Spray the tops of the shrimp with a little more cooking spray for added crispiness.

- Air fry for 8-10 minutes or until the shrimp are golden brown and crispy, flipping halfway through.

Prepare the Chili Sauce: While the shrimp are cooking, combine sweet chili sauce, lime juice, and sriracha in a small bowl. Mix well and set aside.

Serve: Once cooked, remove the shrimp from the air fryer and place them on a serving platter. Drizzle with chili sauce and garnish with chopped cilantro.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4