Coconut and panko team up to create an amazingly crispy coating for this shrimp; use finely shredded coconut to guarantee better crust adhesion.
Fresh from your air fryer and dunked in this sweet-and-tangy honey-lime sauce, this addictive appetizer will make you feel like you’re on a Caribbean beach.
Prep Time: 15 minutes
Cook Time: 6 to 8 minutes at 400°F (200°C)
Difficulty: easy
Yield: serves 4
Ingredients
- 1/2 cup (about 2 1/8 oz.) all-purpose flour (70 g)
- 2 large eggs
- 2/3 cup unsweetened flaked coconut (70 g)
- 1/3 cup panko (40 g)
- 12 ounces medium peeled, deveined raw shrimp, tail-on (about 24 shrimps)
- cooking spray
- 1/2 teaspoon salt
- 1/4 cup honey (86 g)
- 1/4 cup lime juice (60 ml)
Instructions
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish.
Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere.
Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket, and cook at 400°F (200°C) until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey and lime juice in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce.
Inspired from: Cooking Light
