Ingredients
Coconut Shrimp
- 1 pound raw jumbo shrimp, peeled and deveined, tails-on
- salt and pepper
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup panko
- 1/3 cup unsweetened coconut
Piña Colada Dipping Sauce
- 1/2 cup sour cream
- 1/2 cup canned cream of coconut (like Coco Lopez)
- 2 tablespoons crushed pineapple, drained
- 1/2 teaspoon fresh lemon juice
Instructions
- Pat shrimp dry with paper towels, then lightly season with salt and pepper.
- In a shallow bowl, mix together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a second bowl, add a pinch of salt to the lightly beaten eggs. In a third shallow bowl, mix together panko and coconut.
- Coat each shrimp in flour mixture, gently shaking off excess. Then dip into the eggs and let excess drip off. Dredge in the coconut/panko mixture and gently press to coat. Transfer to a large plate or platter until all shrimp are coated.
- Preheat air fryer to 380˚F/193˚C. Spray basket with oil spray. Place shrimp in single layer in the basket, then lightly spray shrimp with oil spray. Cook for about 8 minutes, until golden brown. Flip halfway through cooking time and lightly spray other side with oil.
- Serve shrimp warm with dipping sauce, if desired.
- For piña colada sauce: Gently stir ingredients together by hand. Do not overmix. If the sour cream starts to break down from mixing too much, the sauce will be too thin.