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- 1 lb large shrimp, peeled and deveined - 1 cup shredded coconut - 1 cup panko breadcrumbs - ½ cup all-purpose flour - 2 large eggs, beaten - ½ cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon sriracha (optional) - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Gather these ingredients to create a delicious dish. Large shrimp work best for this recipe. Make sure to peel and devein them to avoid any gritty texture. Use fresh shredded coconut for a great taste. Panko breadcrumbs give a crunchy coating. The all-purpose flour helps the coating stick. Beating the eggs adds a nice layer of flavor. For the sweet chili sauce, you can use store-bought or make your own. Lime juice adds a nice tartness. If you like heat, add sriracha. For seasoning, garlic powder and paprika enhance the shrimp's flavor. A touch of salt and pepper brings it all together. These ingredients make the dish fun and easy to prepare! Each step builds on the last, leading to a tasty meal everyone will love. To start, you need to pat the shrimp dry with paper towels. This helps the coating stick well. If the shrimp are wet, the breading will not hold. Next, set up your breading stations. You will need three bowls. In the first bowl, mix the all-purpose flour with garlic powder, paprika, salt, and pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the shredded coconut and panko breadcrumbs. Now, let’s bread the shrimp. Begin by dipping each shrimp into the flour mixture. Shake off the extra flour. Then, dip the shrimp into the beaten eggs. Let the excess egg drip off. After that, coat the shrimp in the coconut-panko mix. Press down slightly to make sure it sticks. This process gives the shrimp a crunchy texture when cooked. Before cooking, preheat the air fryer to 400°F (200°C). Let it preheat for about 5 minutes. While it heats, lightly spray the air fryer basket with cooking oil. Place the shrimp in a single layer, making sure not to overcrowd them. Spray the tops of the shrimp lightly with cooking oil too. Air fry the shrimp for 8 to 10 minutes. Remember to flip them halfway through for even cooking. They should be golden brown and crispy when done. Preheating your air fryer is key. This step helps cook the shrimp evenly. Set it to 400°F (200°C) for about 5 minutes. Next, use cooking spray for extra crispiness. Lightly coat the air fryer basket and the shrimp. This small tip makes a big difference in texture. To keep the batter from falling off, dry your shrimp well. Pat them with paper towels. This way, the coating sticks better. Adjust seasonings to fit your taste. Want more spice? Add extra paprika or some cayenne. Love garlic? Increase the garlic powder for a bolder flavor. Coconut shrimp pairs well with several sides. Try a fresh salad or some rice. Both work great to balance the rich shrimp. For plating, stack the shrimp high on a plate. Add a small bowl of sweet chili sauce nearby for dipping. Garnish with lime wedges for color and a fresh touch. {{image_2}} You can easily change the flavor of your coconut shrimp. Try adding different seasonings to the flour mix. For a zesty kick, mix in some cayenne pepper or chili powder. You can also use dried herbs like oregano or thyme. Fresh herbs work great too! Chopped cilantro or parsley can give a fresh twist. Just remember, a little goes a long way. If you want to make your own sweet chili sauce, it’s simple! Combine ½ cup of sweet chili sauce, 1 tablespoon of lime juice, and 1 teaspoon of sriracha to add heat. You can also try other dipping sauces. Honey mustard or garlic aioli are great choices. They add new flavors to your dish. Experiment with what you love! You don’t have to use shrimp if you want a vegan option. Try using tofu or jackfruit instead. Both can soak up flavors well. For a gluten-free option for the breading, use almond flour instead of regular flour. You can also find gluten-free breadcrumbs at the store. These swaps make it easy for anyone to enjoy this dish! To store your leftover coconut shrimp, place them in an airtight container. This keeps them fresh and prevents them from drying out. Make sure the shrimp cool down before sealing the container. You can keep them in the fridge for up to three days. If you want, you can also line the bottom of the container with paper towels to soak up extra moisture. When reheating coconut shrimp, the air fryer is your best friend. Preheat it to 350°F (175°C) for about 5 minutes. Place the shrimp in a single layer and cook for 5 minutes. This method keeps the shrimp crispy. Avoid reheating in the microwave, as it makes the shrimp soggy. If you must use a microwave, place a paper towel over the shrimp to absorb steam. To freeze coconut shrimp, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze them for about two hours until firm. Then, transfer the shrimp to a freezer-safe bag or container. This helps prevent them from sticking together. You can freeze them for up to three months. When you’re ready to eat, thaw shrimp in the fridge overnight. For a quick thaw, place them in a sealed bag and submerge in cold water for about 30 minutes. This method keeps them juicy and ready for cooking. For this recipe, I suggest using large shrimp. Large shrimp are easy to handle and cook evenly. Look for shrimp that are fresh and smell like the ocean. If you can, buy shrimp that are wild-caught. They have better taste and texture. Avoid shrimp that are mushy or have a strong smell. Yes, you can bake these shrimp in the oven. Preheat your oven to 425°F (220°C). Place the breaded shrimp on a baking sheet lined with parchment paper. Spray them lightly with oil. Bake for about 12-15 minutes, flipping them halfway. They should be golden brown and crispy. To make shrimp less greasy, pat them dry before breading. This helps the coating stick better. Use a light spray of oil instead of pouring oil. This way, you reduce oil use and still get a nice crisp. Make sure the air fryer basket is not overcrowded. This allows hot air to circulate and keeps them crispy. Coconut shrimp pairs well with many sides. You can serve it with a fresh salad, rice, or coleslaw. For drinks, try a light beer or a fruity cocktail. These options balance the sweetness of the shrimp. You can also add a slice of lime for extra zest. You now have everything you need to make delicious air fryer coconut shrimp. From selecting the right shrimp to creating that perfect crispy coating, every step makes a difference. The sweet chili sauce adds a tasty kick, and with variations, you can make this dish your own. Remember, prep and technique are key for the best results. Enjoy sharing this dish with friends and family for a great meal. Cooking can be fun, and this recipe proves it!

Air Fryer Coconut Shrimp with Sweet Chili Sauce

Discover how to make Crispy Coconut Shrimp Delight that's perfect for any occasion! This easy recipe features golden, crunchy shrimp coated in a delicious mixture of coconut and panko, served with a zesty sweet chili sauce. With just a few simple ingredients and an air fryer, you can whip up this mouthwatering dish in under 25 minutes. Click through to explore the full recipe and impress your family and friends with this tasty treat!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup shredded coconut

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

For the Sweet Chili Sauce:

½ cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon sriracha (optional, for heat)

Instructions
 

Prepare the Shrimp: Pat the shrimp dry with paper towels. This will help the coating stick better.

    Set Up the Breading Stations: In one bowl, place the all-purpose flour mixed with garlic powder, paprika, salt, and pepper. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

      Bread the Shrimp: Dip each shrimp first into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat the shrimp thoroughly in the coconut-panko mixture, pressing down slightly to adhere well.

        Preheat the Air Fryer: Set the air fryer to 400°F (200°C) and preheat for about 5 minutes.

          Cook the Shrimp: Lightly spray the air fryer basket with cooking oil. Place the shrimp in a single layer in the basket without overcrowding. Spray the top of the shrimp lightly with cooking oil. Air fry for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

            Prepare the Sweet Chili Sauce: In a small bowl, mix together the sweet chili sauce, lime juice, and sriracha (if using).

              Serve: Once shrimp are done, remove them from the air fryer and serve immediately with the sweet chili sauce on the side for dipping.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4