Air Fryer Coconut Shrimp w/ Sweet Chili Sauce

Crunchy coconut flakes meet perfectly cooked shrimp, finished with a sweet chili kick that’ll have you dreaming of tropical beaches.

Ingredients

• Shrimp x 1 lb, large, peeled and deveined, tails on

• Shredded coconut x 1/2 cup

• Panko breadcrumbs x 1/4 cup

• All-purpose flour x 1/4 cup

• Eggs x 2, large

• Olive oil cooking spray

• Sweet chili sauce x 1/4 cup, for dipping

• Kosher salt and freshly ground black pepper to taste

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Recipe

• Pat the shrimp dry, then season with a pinch of salt and freshly ground black pepper.

• In a food processor, pulse the coconut and panko until finely chopped. Transfer to a shallow bowl.

• In another shallow bowl, whisk the flour with 3/4 teaspoon salt and a few grinds of pepper. In a third shallow bowl, whisk the eggs with a pinch of salt.

• Dip each shrimp first in the flour mixture, shaking off excess, then in the egg, and finally dredge evenly in the coconut-panko mix.

• Arrange coated shrimp on a large plate or rimmed baking sheet.

• Preheat air fryer to 385°F. Working in batches, place shrimp in a single layer, spray lightly with cooking spray, and air fry for ~8 minutes, flipping halfway, until golden and cooked through.

• Serve immediately with sweet chili sauce for dipping.