Active Time:15 Mins
Total Time: 30 Mins
Serves 4 (serving size: 6 shrimp, 2 tbsp. sauce)
You can count on your air fryer to turn a normal Friday into a #friyay, especially if this beach-dive-inspired recipe is on the menu.
Coconut and panko team up to create an amazingly crispy coating for this shrimp; use finely shredded coconut to guarantee better crust adhesion. If you can’t track down finely shredded coconut, pulse the coconut in your food processor or give it a quick chop until it’s more finely ground. Fresh from your air fryer and dunked in this sweet-and-tangy honey-lime sauce, this addictive app will make you feel like you’re on a Caribbean beach.
Ingredients
- 1/2 cup (about 2 1/8 oz.) all-purpose flour
- 1 1/2 teaspoons black pepper
- 2 large eggs
- 2/3 cup unsweetened flaked coconut
- 1/3 cup panko (Japanese-style breadcrumbs)
- 12 ounces medium peeled, deveined raw shrimp, tail-on (about 24 shrimp)
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 cup honey
- 1/4 cup lime juice
- 1 serrano chile, thinly sliced
- 2 teaspoons chopped fresh cilantro (optional)
How to Make It
Step 1
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.Step 2
Place half of the shrimp in air fryer basket, and cook at 400°F 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.Step 3
While shrimp cook, whisk together honey, lime juice, and serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce.
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