Air Fryer Coconut Shrimp And Apricot Sauce Recipes

AIR FRYER COCONUT SHRIMP

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
• Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
• Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
• Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
• Serve the coconut shrimp with some sweet chile sauce for dipping.

AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE

Steps:

• Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

AIR FRYER COCONUT SHRIMP

Steps:

• Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.
• Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
• Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip.
• Sprinkle fried shrimp with cilantro and serve with dip.

AIR FRYER COCONUT SHRIMP RECIPE BY TASTY

Steps:

• In a small bowl, mix together the garlic powder, paprika, salt, cayenne, and black pepper.
• Place the shrimp on a cutting board and pat dry on both sides with a paper towel. Season on both sides with the spice blend.
• Add the flour, eggs, and coconut flakes to 3 separate shallow bowls. Add the panko to the bowl with the coconut flakes and mix to combine.
• Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the eggs, then in the panko-coconut mixture. Transfer the breaded shrimp to a clean cutting board or baking sheet.
• Liberally spray the shrimp on both sides with the coconut oil spray.
• Set the air fryer to 360˚F (182°C).
• Working in batches, place the shrimp into the basket of the air fryer, being careful not to overcrowd the basket. Cook the shrimp for 10 minutes, flipping halfway through, until golden brown and crispy on the outside and the internal temperature reaches 145°F (63°C). Repeat with remaining shrimp.
• Squeeze the lime juice over the shrimp and season with salt to taste.
• Serve the shrimp immediately with sweet chili sauce or the sauce of your choice, for dipping.
• Enjoy!