Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Cooking spray or coconut oil spray
- 1/2 cup sweet chili sauce
- Optional garnish: chopped cilantro or green onions
Instructions
- Set up three shallow bowls: seasoned flour, beaten eggs, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, and paprika.
- Dip each shrimp into the seasoned flour, then into the egg mixture, and finally dredge in the coconut-panko mixture, pressing lightly to adhere.
- Preheat your air fryer to 400°F (200°C). Lightly spray the basket with cooking spray or coconut oil.
- Arrange the coated shrimp in a single layer in the air fryer basket. Spray lightly with cooking spray.
- Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Transfer to a serving platter and drizzle with sweet chili sauce. Garnish with chopped cilantro or green onions if desired.
Notes
- Ensure the shrimp are evenly coated for a crispy crust.
- Do not overcrowd the air fryer basket to allow maximum crispiness.
- Spraying with cooking spray enhances the crunchiness.
- Reheat leftovers in the air fryer at 350°F (175°C) for 3-5 minutes for best results.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Tropical
- Diet: Gluten-Free possible (use gluten-free panko)
Nutrition
- Serving Size: 4 pieces
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 150 mg