When you need a taste of coastal escape but don’t quite have the time to create a feast, Air Fryer Shrimp is your ticket to a tropical treat! Pink, fluffy shrimp take a swim in a floury, eggy, breadcrumb pool sprinkled with coconut to ensure you can taste and smell glimpses of an ocean breeze. They do a little sunbathing in an air fryer to achieve the most beautiful golden-brown crispiness. Then Air Fryer Shrimp take one more dip in a creamy, spicy Thai sweet chili sauce that will make your tastebuds feel like they are on vacation!
Ingredients
For the shrimp:
- 1/2 cup all-purpose flour
- kosher salt, to taste
- ground black pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 cup sweetened coconut, shredded
- 2 large eggs, beaten
- 1 pound large shrimp, peeled and deveined, tails on
For the sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon Thai sweet chili sauce
Directions
Step 1 –In a shallow bowl, season the flour with the salt and the pepper.
Step 2 –In another shallow bowl, combine the breadcrumbs and the coconut.
Step 3 –In a third shallow bowl, add the beaten eggs.
Step 4 –Dip the shrimp, 1 at a time, in the seasoned flour, then in the eggs, then in the coconut-breadcrumb mixture.
Step 5 –Place all of the shrimp in the basket of an air fryer and heat to 400 degrees F. Work in batches if necessary.
Step 6 –Cook the shrimp until they are golden and cooked through at 145 degrees F, about 5-6 minutes. Keep a close eye on them, because the shrimp will start to burn if left in too long.
Step 7 –While the shrimp are cooking, in a small bowl, combine the mayonnaise, the sriracha sauce, and the Thai sweet chili sauce.
Step 8 –Serve the shrimp with the dipping sauce.
