AirFryer Coconut Shrimp

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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:

3/4 cup Shredded Coconut, you can use sweetened or not
3/4 cup Panko Bread Crumbs
1/4 cup All-Purpose Flour
3/4 tsp Kosher Salt
1/2 tsp. Fresh Ground Pepper If you like a little more heat you can use red pepper flakes.
2 lrg Eggs
1 pound Raw, Large shrimp, peeled and deveined, tail-on
Sweet Chili Sauce, for serving

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.