Air Fryer Coconut Shrimp

 

The air fryer produces delicious coconut shrimp, which are served with an easy spicy honey-lime dip.

 

Ingredient Checklist

½ cup all-purpose flour

1 ½ teaspoons ground black pepper

2 large eggs

⅔ cup unsweetened flaked coconut

⅓ cup panko bread crumbs

12 ounces uncooked medium shrimp, peeled and deveined

cooking spray

½ teaspoon kosher salt, divided

¼ cup honey

¼ cup lime juice

1 Serrano Chile, thinly sliced

2 teaspoons chopped fresh cilantro

 

In a shallow bowl, combine the flour and pepper. In a separate shallow dish, lightly beat the eggs. In a third shallow dish, combine the coconut and panko. Holding each shrimp by the tail, dredge it in the flour mix and shake off the excess. Then, immerse the floured shrimp in the egg, allowing any excess to fall off. Finally, dredge in the coconut mixture and push down to adhere. Serve on a platter. Coat the shrimp well with nonstick spray.

Preheat the air fryer to 400°F (200 degrees C). Cook for 3 minutes with half of the shrimp in the air fryer. Turn the shrimp over and cook for another 3 minutes, or until golden. Season with a quarter teaspoon of salt. Rep with the remaining shrimp.

 

Meantime, make the dip by whisking together honey, lime juice, and serrano chile in a small container.

Garnish fried shrimp with cilantro and serve with dipping sauce.