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To make crispy air fryer coconut shrimp, you'll need: - 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened, your choice) - 1 cup panko breadcrumbs - 2 large eggs - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Cooking spray - ½ cup sweet chili sauce (store-bought or homemade) - Chopped fresh cilantro (for garnish) You can swap items if needed: - Use almond flour instead of all-purpose flour for a gluten-free option. - Try unsweetened coconut if you want less sugar. - If you don’t have panko, regular breadcrumbs work but will be less crunchy. - For an egg-free option, use a flax egg or aquafaba as a binder. For the best taste: - Choose shrimp that smell fresh and clean, not fishy. - Store coconut in a cool, dry place to keep it fresh. - Check the expiration date on your panko and chili sauce. - Use fresh cilantro for a burst of flavor and color in your dish. By following these tips, you ensure each bite of your coconut shrimp is fresh and tasty. Start by rinsing the shrimp. Use cold water and pat them dry. This helps the seasoning stick. Next, season the shrimp. Add salt, pepper, garlic powder, and paprika. Mix well so each shrimp is coated. This step adds great flavor to your shrimp. Now, get three shallow bowls. Fill the first bowl with flour. In the second bowl, crack and beat two eggs. The third bowl holds the coconut and panko breadcrumbs. Mix these two ingredients together. This will give the shrimp a nice crunch. Preheat the air fryer to 400°F (200°C). This takes about five minutes. While it heats, bread the shrimp. First, coat each shrimp in flour, shaking off the excess. Next, dip it in the egg. Let any extra egg drip off. Finally, press the shrimp into the coconut-panko mix. Make sure it sticks well. Spray the air fryer basket lightly with cooking spray. Place the breaded shrimp in a single layer. Avoid overcrowding; this helps them cook evenly. Air fry for 8 to 10 minutes. Flip the shrimp halfway through for even cooking. They should turn golden brown and crispy. While the shrimp cooks, heat the sweet chili sauce in a small saucepan on low heat. Once the shrimp are done, take them out. Arrange them on a platter and drizzle the warm sauce over them. You can also serve the sauce on the side for dipping. To get the best crunch, focus on the breading. Start by drying the shrimp well. This helps the coating stick. Use three bowls for the breading. First, put the flour in one bowl. In the next, beat the eggs until mixed. In the last bowl, mix coconut with panko. Dredge each shrimp in flour, then dip it in egg. Lastly, coat it in the coconut-panko mix. Press gently to help it stick. This method gives you a nice, even crust. Cooking times can vary based on shrimp size and air fryer brand. Keep an eye on the shrimp as they cook. They usually take about 8 to 10 minutes. Flip them halfway for even cooking. If they look golden and crispy, they are ready. If not, add a couple more minutes. Always check for doneness. The shrimp should be opaque and firm. Adding flavor is key to great coconut shrimp. Use garlic powder and paprika in the shrimp mix. These spices add depth. You can also sprinkle salt and pepper to taste. If you like heat, add a dash of cayenne. This will give it a little kick. Don’t forget to garnish with fresh cilantro. It adds a nice touch of color and freshness. The sweet chili sauce pairs perfectly with these flavors. {{image_2}} You can change the coating for your shrimp. Try using crushed cornflakes instead of panko. This gives a nice crunch. You can also mix in some spices, like cayenne pepper, for a kick. If you want a different flavor, use toasted coconut instead of regular coconut. Sweet chili sauce is a favorite, but you can mix it up! Try a spicy mango salsa for a fruity kick. A tangy lime crema also pairs well with shrimp. If you like heat, a sriracha mayo adds a great twist. Each sauce brings out different flavors in the shrimp. For a gluten-free option, swap all-purpose flour for almond flour or a gluten-free blend. Use gluten-free panko breadcrumbs for the coating. This way, everyone can enjoy coconut shrimp. If you have egg allergies, replace the eggs with a mixture of ground flaxseed and water. Just remember to adjust the cooking time if needed. You can store leftover coconut shrimp in the fridge. Place them in an airtight container. They stay fresh for about two to three days. Before storing, let the shrimp cool completely. This helps keep them crispy when you reheat them. To freeze your coconut shrimp, first, let them cool. Arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can last up to two months in the freezer. When ready, thaw them in the fridge overnight before reheating. Reheat leftover coconut shrimp in the air fryer for best results. Preheat the air fryer to 350°F (175°C). Cook the shrimp for about 5 minutes, flipping halfway. This method keeps them crispy. You can also use an oven. Place them on a baking sheet and heat at 350°F (175°C) for 10 minutes. Enjoy your tasty shrimp again! Yes, you can use frozen shrimp. Just remember to thaw them first. Place them in the fridge overnight or run them under cold water. Make sure they are fully peeled and deveined before you start cooking. Thawed shrimp will cook evenly and will soak up the flavors better. Making sweet chili sauce is easy! Mix together these simple ingredients: - ½ cup sugar - ½ cup rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon red pepper flakes - 1 teaspoon cornstarch mixed with 1 tablespoon water Heat the sugar and vinegar in a pot until the sugar dissolves. Add garlic and red pepper flakes. Stir in the cornstarch mix to thicken. Cook it until it bubbles. Let it cool before serving with your shrimp. Coconut shrimp pairs well with many sides. Here are some ideas: - Jasmine rice for a light touch - A fresh salad for crunch - Mango salsa for a fruity kick - Steamed veggies for color and health These sides balance the rich flavors of the shrimp and add variety to your meal. Enjoy! You learned about key ingredients for cooking tasty shrimp. We explored how to prepare, bread, and air-fry shrimp perfectly. I shared tips on enhancing flavor and adjusting cooking times. You can try different coatings and sauces as well as modify recipes for dietary needs. Don't forget how to store and reheat leftovers to enjoy later. With these easy steps and ideas, you can cook great shrimp anytime. Enjoy experimenting and make it your own!

Air Fryer Coconut Shrimp Sweet Chili

Indulge in a culinary delight with these crispy air fryer coconut shrimp! Perfectly seasoned and coated in a crunchy coconut-panko mix, they pair beautifully with sweet chili sauce for an irresistible dip. This quick and easy recipe is ideal for weeknight dinners or party appetizers. Ready to impress your taste buds? Click through for the full recipe and step-by-step instructions to create this delicious dish at home!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened, your choice)

1 cup panko breadcrumbs

2 large eggs

½ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Cooking spray

½ cup sweet chili sauce (store-bought or homemade)

Chopped fresh cilantro (for garnish)

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt, pepper, garlic powder, and paprika.

    Set Up Breading Station: In three separate shallow bowls, set up your breading stations: one with flour, the second with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.

      Bread the Shrimp: Dredge each shrimp first in the flour, shaking off excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the coconut-panko mixture, pressing gently to ensure the coating sticks.

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

          Arrange Shrimp: Lightly spray the air fryer basket with cooking spray and arrange the breaded shrimp in a single layer, ensuring they are not overcrowded. You may need to work in batches.

            Cook Shrimp: Air fry the shrimp for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy.

              Heat the Sweet Chili Sauce: While the shrimp is cooking, gently heat the sweet chili sauce in a small saucepan over low heat until warm.

                Serve: Once the shrimp are done, remove them from the air fryer and arrange on a serving platter. Drizzle warm sweet chili sauce over the shrimp, or serve it on the side for dipping.

                  Garnish: Sprinkle freshly chopped cilantro on top for an added touch of color and freshness.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4