Using your air fryer will lighten up this decadent dish. You can serve it as an appetizer or an entree.
Course: Beginnings, Middles
Cuisine: Hawaiian
Keyword: air fryer, chili sauce, coconut, shrimp
Servings: 0
Ingredients
3/4cupShredded Coconut, you can use sweetened or not
3/4cupPanko Bread Crumbs
1/4cupAll-Purpose Flour
3/4tspKosher Salt
1/2tsp.Fresh Ground PepperIf you like a little more heat you can use red pepper flakes.
2lrgEggs
1poundRaw, Large shrimp, peeled and deveined, tail-on
Sweet Chili Sauce, for serving
Instructions
Set up your dredging station:In shallow bowl, combine the flour salt and pepper.In another shallow bowl, beat the eggs slightly. In a third bowl, toss your coconut and panko together.
To dredge, always keep one hand dry. That way you have a hand to dip in dry ingredients to help coat, if needed.1- Dip shrimp into flour and shake off excess.2- Dip shrimp in egg mixture.3- Dredge shrimp in in the coconut/panko.Transfer to platter and repeat procdess until all shrimp are done.
Preheat your airfryer to 385°.Spray the basket with non-aersol non-stick cooking spray.Place shrimp in basket, so that they are not touching, in a single layer. You will have to work in batches.Cook shrimp, about 10 minutes, until they are cooked through. Check and flip at 5 minutes. You have to adjust time for your personal air fryer.Repeat.
Serve on a bed of shredded cabbage with Sweet Thai Chili sauce. You can get sauce in any grocey store.