📝 About This Recipe
Transport your taste buds to a tropical paradise with these ultra-crispy, golden-brown coconut shrimp. By using the air fryer, we achieve that satisfying deep-fried crunch with a fraction of the oil, allowing the natural sweetness of the succulent shrimp and nutty toasted coconut to shine. Paired with a vibrant, zesty mango dipping sauce, this dish is a masterclass in balancing sweet, savory, and spicy flavors.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled and deveined, tails left on)
- 1/4 cup Cornstarch (for dredging)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a hint of color and warmth)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 2 Large Eggs (beaten)
- 1/2 cup Panko Breadcrumbs (unseasoned)
- 1 cup Unsweetened Shredded Coconut (finely shredded works best)
- 1 Coconut Oil Spray (for coating)
Spicy Mango-Lime Sauce
- 1/2 cup Mango Preserves (or apricot preserves)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1-2 teaspoons Sriracha (adjust to your heat preference)
- 1 teaspoon Rice Vinegar
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels; moisture is the enemy of crispiness.
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2
In a shallow bowl, whisk together the cornstarch, garlic powder, smoked paprika, salt, and pepper.
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3
In a second shallow bowl, beat the two eggs until smooth and slightly frothy.
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4
In a third shallow bowl, combine the Panko breadcrumbs and shredded coconut, tossing with your fingers to mix evenly.
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5
Working with one shrimp at a time, dredge it in the cornstarch mixture, shaking off any excess.
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6
Dip the floured shrimp into the beaten egg, ensuring it is fully coated.
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7
Press the shrimp firmly into the coconut-Panko mixture, using your hands to pack the breading onto the shrimp for a thick, even crust.
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8
Place the breaded shrimp on a parchment-lined tray and repeat with the remaining shrimp. Let them rest for 5 minutes to help the breading adhere.
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9
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
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10
Lightly spray the air fryer basket with coconut oil spray. Arrange the shrimp in a single layer, ensuring they are not touching.
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11
Generously spray the tops of the shrimp with coconut oil spray; this is the secret to a golden-brown finish.
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12
Air fry for 8-10 minutes, flipping halfway through and giving a quick additional spray of oil, until the coconut is toasted and the shrimp are opaque.
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13
While the shrimp cook, whisk together the mango preserves, lime juice, Sriracha, and rice vinegar in a small bowl. Stir in the chopped cilantro.
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14
Remove the shrimp from the air fryer and let them cool for 1-2 minutes to allow the crust to set.
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15
Serve immediately on a platter with the dipping sauce on the side.
💡 Chef's Tips
Use unsweetened coconut to prevent the shrimp from burning too quickly due to high sugar content. Don't overcrowd the basket; cook in batches if necessary to ensure hot air can circulate around each shrimp. For the best texture, use 'extra jumbo' (16/20 count) shrimp so they don't overcook before the coconut browns. If your coconut is browning too fast, lower the temperature to 350°F for the final 2 minutes. Always leave the tails on; they act as a natural handle for dipping and look beautiful for presentation.
🍽️ Serving Suggestions
Serve with a side of fluffy jasmine rice cooked in coconut milk for a cohesive tropical meal. Pair with a crisp, chilled Sauvignon Blanc or a light Lager with a lime wedge. Accompany with a spicy slaw made of shredded cabbage, carrots, and a ginger-soy dressing. Garnish the platter with fresh lime wedges and sliced red chilies for extra pop. Serve as an appetizer alongside grilled pineapple skewers.