Air-Fried Coconut Shrimp

Welcome back!

Today, we have a convenient version of a crunchy classic: Coconut Shrimp! These is a delicious dish that everyone enjoys because the combination of the crisp, fried shell and the fresh, juicy shrimp inside. In this recipe, we remove the hassle of having to fry these in a pot of oil by instead using the air-fry setting on our Breville Smart Oven Air, as we've done with chicken wings in the past. These coconut shrimp work great as an appetizer or with salads, just be sure to prepare your sauce!

Air-Fried Coconut Shrimp

Ingredients:

1 pound shrimp
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup shredded coconut
1/2 cup breadcrumbs
Some oil spray

Directions:

Peel the shell from the shrimps, but leave the tails on. If using jumbo shrimp (like we did), butterfly cut the shrimp and flatten them out in order to get a more even coating/cooking area.
Take three bowls. In the first, pour in the flour, salt, and pepper. In the second, crack in and whisk the eggs. In the third, mix together the shredded coconut and breadcrumbs.
Coat each of the shrimp in the flour, then the egg, then the coconut/breadcrumbs, making sure to get an even layer of each.
Place all of the shrimp on a pan. Spray some oil on these shrimp.
Air-fry the shrimp at 375°F for 10-12 minutes. Flip the shrimp around at halfway and spray some more oil.

You can get creative with the sauce that you pair with the coconut shrimp, though most often, a sweet and spicy sauce is used. We made a simple sauce that was just that with the fruitiness of the jam and the heat of the chili sauce. Paired together, the flavors of the sauce and the shrimp complement each other very well. The ingredients are as follows:

Ingredients:

4 tablespoons fruit jam (peach, apricot, and orange work great)
1 tablespoon chili sauce (we specifically used a sambal oelek/ulek)
1 teaspoon minced garlic

-Chefpo

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