Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tail-on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- Cooking spray (avocado or olive oil)
- 1/2 cup sweet chili sauce (for dipping)
- Fresh lime wedges and cilantro for garnish
Instructions
- Pat the shrimp completely dry with paper towels; this is crucial for the breading to stick. Set out three shallow bowls. In the first bowl, whisk together the flour, garlic powder, and smoked paprika. In the second bowl, beat the eggs until smooth. In the third bowl, combine the shredded coconut and Panko breadcrumbs, tossing them together until evenly mixed.
- Hold a shrimp by the tail and dredge it in the flour mixture, shaking off any excess. Dip it into the beaten eggs, ensuring it is fully coated. Finally, press the shrimp firmly into the coconut and Panko mixture. Use your fingers to pack the coating onto the shrimp so it adheres well. Place the coated shrimp on a clean plate and repeat with the remaining batch.
- Preheat your air fryer to 390°F (200°C). Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, ensuring they do not touch or overlap. Lightly spray the tops of the shrimp with cooking spray to help the coconut brown. Cook for 8 to 10 minutes, flipping halfway through, until the coconut is golden brown and the shrimp are opaque and firm.
- Remove the shrimp carefully from the air fryer. Transfer them to a serving platter while they are still hot. Pour the sweet chili sauce into a small ramekin and place it in the center. Garnish the plate with fresh lime wedges and a sprinkle of chopped cilantro for a pop of color and acidity.
- Cook Time: 25 minutes