Air Fryer Coconut Shrimp
Air fryer coconut shrimp is a delightful appetizer that is made without all the mess that deep frying creates! You'll love this tropical dish!
Servings: 6
Equipment
Ingredients
For the coconut shrimp:
- 1 cup (125 g) all-purpose flour
- 2 cups (120 g) panko breadcrumbs
- 1 cup (80 g) shredded coconut
- 4 eggs beaten
- 2 pounds (907 g) uncooked medium shrimp peeled and deveined
For the marmalade sauce:
- 2 medium navel oranges
- 1 cup (200 g) sugar
- ¼ cup (59 ml) water
- ⅔ cup (100 g) sweet Thai chili sauce
Instructions
- Put flour in a small bowl.1 cup all-purpose flour
- Combine the panko breadcrumbs and shredded coconut in another small bowl.2 cups panko breadcrumbs, 1 cup shredded coconut
- In another small bowl, beat the eggs.4 eggs
- One by one, take each shrimp and dip in the flour, then the eggs, then the coconut/bread crumb mix.2 pounds uncooked medium shrimp
- Place the coated shrimp in the air fryer basket and cook each batch for 10 minutes at 400 °F (204 °C)
- While the shrimp are cooking, prepare the marmalade sauce.
- Cut the ends off of each naval orange and discard.2 medium navel oranges
- Cut the orange in half and then each half into 6-8 slices.
- Place the orange slices into a food processor and blend until the peels are small pieces.
- Put the processed orange, sugar, and water into a saucepan and boil for 10 minutes, stirring occasionally.1 cup sugar, 1/4 cup water
- Remove the mixture from heat and add the sweet Thai chili sauce.2/3 cup sweet Thai chili sauce
- Dip the crispy coconut shrimp into the spicy marmalade sauce and enjoy!
Nutrition
Serving: 1 serving | Calories: 633 kcal | Carbohydrates: 91 g | Protein: 40 g | Fat: 12 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 490 mg | Sodium: 1687 mg | Potassium: 352 mg | Fiber: 3 g | Sugar: 59 g
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